The Recipe Rebel / Breakfast
written by Ashley Fehr
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Prep Time 30 minutes mins
Total Time 42 minutes mins
Servings 6 servings
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Last updated on April 11, 2022
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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!
I remember when we were growing up, we’d be so excited when mom was making pancakes or waffles for supper. It was like getting away with eating dessert without having to suffer through the rest! I understand now that my mom must have been pretty excited when it was pancakes/waffles-for-dinner night, too, as I now understand how quick they can be to whip up when you have nothing else kicking around in the fridge.
I hadbeen dreaming about doing a dessert enchilada using crepes for a long time when I came up with these. This is another old recipe that I have redone and reworked to be simpler in method and in ingredients and I am so happy I did!
It had kind of been bugging me that when I made these crepes and posted the recipe about 14 months ago, that they weren’t actually “enchiladas” in any form.
“Why did I use the word enchilada? That is so lame, they are nothing even close to an enchilada! You can’t just go throwing the word enchilada around like it doesn’t mean anything.”
And so when I was getting ready to rework this recipe, I figured I should probably roll them up and bake them in true enchilada fashion. I am so glad I did!
When you roll up the crepes with the filling and place them in the pan, it makes them an easy make ahead breakfast that you can leave in the refrigerator overnight! Since everything is already cooked and just needs to be heated and crisp up a bit, they bake so quickly in the morning.
I topped my strawberry s’more filled crepes with a warm vanilla custard sauce like my mom used to make. This was always the best part of eating waffles at my parents’ house. When I was in University, I remember making instant pudding and heating it in the microwave to attempt to make this sauce for pancakes.
I like to think I’ve come a long way since then!
I’ve included a few photos of some of the steps below, just so you can see what they look like at different stages. You’ll notice that I rolled them up and put them in a large pan in true family-style enchilada fashion. But then I burnt that pan (and if you’ve ever cooked with a 3 year old and a 6 month old underfoot, you’ll understand how), and had a few crepes leftover to remake them with.
You can make them as the recipe says, and roll them up with the filling inside and bake them in a large pan. Or, you can make them as they appear here: lay a crepe down in the pan and sprinkle your filling overtop. When everything starts to melt, simply fold it up like the most delicious omelet you’ve ever laid eyes on.
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Pin this recipe to your favorite boardStrawberry S’more Enchiladas with Warm Vanilla Sauce
written by Ashley Fehr
No ratings yet
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
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ReviewPrep Time 30 minutes mins
Cook Time 12 minutes mins
Total Time 42 minutes mins
Cuisine American
Course Breakfast, Dessert
Servings 6 servings
Calories 295cal
Ingredients
Crepes:
- 2 large eggs
- 3/4 cup milk I use 1%
- 1/2 cup flour I use whole wheat
- 1 tsp sugar
Vanilla Custard Sauce:
- 1 cup milk 1%
- 2 tbsp flour I use all-purpose
- 2 tbsp sugar
- 1 tsp vanilla
For the enchiladas:
- 1 1/2-2 cups diced strawberries
- 1 1/2 cups mini marshmallows
- 3/4 cup chocolate chips
Instructions
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 9×13″ 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.
Nutrition Information
Calories: 295cal | Carbohydrates: 46g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 77mg | Potassium: 180mg | Fiber: 1g | Sugar: 31g | Vitamin A: 245IU | Vitamin C: 21.2mg | Calcium: 120mg | Iron: 1.3mg
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Meet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
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Comments
Hannah says
My good gobstopper! These are tempting me something serious at 8:30 in the morning. I am both hating and loving the temptation right now. Thank you for sharing this horrible wonderful recipe!
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Ashley says
Haha, thank you! I love all things s’mores in the summer!
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Another recipe I am so glad that you’ve redone so I can see it and make it!! These sound delicious and I can’t wait to make them for dinner okay probably dessert, but dessert is okay for dinner right? Pinned! Gorgeous pics too Ashley! 🙂 Pinned!
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What a great idea for breakfast! This would be such a treat, and so great that you can make them ahead of time too!
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Ashley – First of all…I want to come to your house for breakfast. Second of all…this recipe is divine. 🙂
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Rachel @ Bakerita says
Oh my goodness, I’m dying over this!!! These look so incredibly good, I need to try them. You’re a genius, and I’m so glad you rephotographed these so I could discover them, and they look GORGEOUS! Pinned!
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Dorothy Dunton says
Hi Ashley! I had s’mores for the first time at girl scout camp a VERY long time ago, but these are upscale restaurant quality! Most people call supper “dinner”, but dinner is actually “lunch”, at least that’s what we called it on the farm!
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Ashley says
I love all things s’mores Dorothy! It’s funny how we all have different terms for things!
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Dessert enchiladas? I love that idea! Using crepes makes a lot of sense. Sounds delicious 🙂
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These are so fun! We LOVE enchiladas and a sweet strawberry s’mores dessert version sounds even more amazing! They look gorgeous!
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What a fun idea! So creative and love the combo of strawberries and s’mores flavors 🙂
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Ashley, so glad you re-made these!!!! THESE are brilliant!!! Seriously, the BEST idea!
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marcie says
These look like the tastiest enchiladas ever, Ashley –and they’re so creative! Love the strawberry s’more twist, too — pinned!
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Enchiladas made with crepes are such a fabulous idea! Love the marshmallows!
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UM……..is this real? No WAY! Such pure awesomeness!
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Wow my mind is blown! These look absolutely gorgeous, Ashley! So loving your creativity. What a fun way to eat smores for breakfast! Pinned!
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Diana says
Came across your blog via Facebook…We tried sweetened coconut as filling for crepes
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Ashley says
I love coconut! I’ll have to try that sometime Diana 🙂
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Stopping by from Freedom Friday, and had to come check out these amazing crepes!! Wowwie, they look so good!! Pinning!
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Ashley says
Thanks Erin! Just checked out your site — super fun design! Also found you on Pinterest 🙂
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Linda says
Wow…look great and sound awesome! On my to-try menu for this weekend. Found your blog via Foodgawker.
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Ashley says
Thanks Linda! I hope you like them 🙂
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