Ingredients

The following ingredients have 6 Servings
  • 2 large eggs
  • 3/4 cup milk (I use 1%)
  • 1/2 cup flour (I use whole wheat)
  • 1 tsp sugar
  • 1 cup milk (1%)
  • 2 tbsp flour (I use all-purpose)
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1 1/2-2 cups diced strawberries
  • 1 1/2 cups mini marshmallows
  • 3/4 cup chocolate chips

Instruction

  • 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.