White chocolate and berry crepes

Name: White chocolate and berry crepes
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 4
Ingredients: 4 thin pancakes; 500 g bag frozen mixed berries, thawed; 100 g (31⁄2oz) good-quality white chocolate, broken into pieces; 142 mL carton double cream

There’s some excellent ready-made pancakes in shops, and they’re one of those time-saving ingredients that help you rustle up a yummy pudding in under 15 minutes.

By The GH Kitchen TeamPublished: 18 June 2004

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crepe recipe white chocolate and berry crepes

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Yields:

Prep Time:

2 mins

Cook Time:

10 mins

Total Time:

12 mins

Cal/Serv:

510

Ingredients

4 thin pancakes
500 g bag frozen mixed berries, thawed
100 g (31⁄2oz) good-quality white chocolate, broken into pieces
142 ml carton double cream

Directions

1. Step 1
  Put the thawed berries into a large pan, place over a medium heat and cook for 5min until heated through.
2. Step 2
  Meanwhile, put the chocolate and cream into a heatproof bowl, and rest it over a pan of simmering water (making sure the bottom of the bowl doesn't touch the hot water). Heat gently, stirring, for 5min or until the chocolate is just melted. Remove bowl from the pan and mix chocolate and cream to a smooth sauce. Alternatively, microwave the chocolate pieces and the cream together on High (900W oven) for 2-21⁄2min, then stir until smooth.
3. Step 3
  Meanwhile, heat the crêpes according to pack instructions. To serve put each onto a warm plate and fold in half. Spoon a quarter of the berries into the middle of each crêpe, then fold over filling and pour the hot chocolate sauce over the top.

Per Serving:

Calories: 510
Total carbs: 43 g
Total fat: 35 g
Saturated fat: 16 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time