Strawberry S'more Crepe Enchiladas: Easy crepes filled with fresh strawberries, chocolate, and marshmallows, all rolled up and baked in a pan like enchiladas! Topped with vanilla custard sauce and toasted marshmallows, it's the perfect make ahead breakfast or dessert! www.thereciperebel.com
Make the crepes: In a blender (I use my individual blender and it has a pour spot right on it!), combine eggs, milk, flour and sugar. Blend until smooth and refrigerate 30 minutes. Blend for another 30 seconds after removing from the fridge.
Heat a small pan over medium heat and spray with non-stick spray. Pour a small amount of crepe batter into the pan and tilt the pan to cover the bottom. Cook for 2-3 minutes before flipping, and cook another 1-2 minutes on the other side, until light golden brown. Remove to a plate.
Repeat until all batter is used.
Make the custard sauce: In a small pot, combine milk, flour, sugar, and vanilla with a whisk until combined. Cook over medium heat, whisking frequently, until thickened. Set aside.
Make the enchiladas: In the center of each crepe, place a small amount of strawberries, chocolate, and marshmallows and roll up. Place in a lightly greased 9x13" pan as pictured. Repeat until all filling and crepes are used. (*At this point, you can cover with plastic wrap and refrigerate up to 24 hours before baking)
Preheat oven to 400 degrees F.
Bake enchiladas, uncovered, for 10 minutes or until hot and starting to brown at the edges. Preheat the broiler. Drizzle with custard sauce and top with a handful of marshmallows and broil for 1-2 minutes (keep an eye on them!) just until marshmallows turn golden brown. Sprinkle with more fresh strawberries if desired.