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60 Min 60 Min
5 Portions 5 Portions
Easy level Easy level


    For the crepes: 
    2 eggs 
    1/3 cup sugar 
    1 tbsp vegetable oil 
    ¾ cup milk 
    ½ cup pastry flour 
    Lilac or lavender food coloring 
    A big splash of Vainilla Molina 
    For the filling: 
    2 cups whipping cream 

    1 1/4 powdered sugar 
    Cubed strawberries 
    5 small waffles 

    1 cup strawberries 
    1 cup blackberries 
    1 2/3 cups powdered sugar



    1. Blend eggs, sugar, vegetable oil, milk, flour, food coloring and a big splash of Vainilla Molina. 

    1. Into a hot pan, pour one cup of crepe mix and gently swirl pan so it is evenly distributed. 

    1. Keep heat low and let cook for about 1 minute or until you can easily lift crepe from edges with a spatula. Repeat these steps until you use all the dough. 

    1. Let crepes cool on a rack. 

    1. Beat whipped cream and sugar until firm peaks form. Then, refrigerate it to keep it fresh. 

    1. Place crepe on plate and add a little whipped cream in center. Place a waffle over that and cover it with whipped cream. Add strawberries and cover with more whipped cream. Make a loose cloth sack over each crepe and tie it with a paper string. Repeat for each crepe. 


    1. Add strawberries and blackberries. 

    1. Sprinkle with powdered sugar. 

    1. Serve and enjoy.

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