Crepe spaghetti shapes, fresh fruits, hazelnut spread, and coconut. This is the ultimate crepe recipe right here! This ultra-original, playful version, full of colors and flavors, is simply irresistible. It’s your turn to go for Candlemas (and more) with our fruit-crepe spaghetti bowl!
These crepe spaghetti are going to become a must-have for snack time
Whether for Candlemas or all year round, we love crepes. And for now, if the debate was more “rolled crepe” or “crepe folded into a triangle,” here is a new version that will change everything! We reveal to you the fruit crepe spaghetti bowl, an original and enticing presentation that you can adapt infinitely. For the base, we form zigzags with the crepe batter and let it brown a few minutes in the pan. Then comes the super indulgent topping: mango, kiwi, raspberries and blackberries for the fruity touch, hazelnut spread for indulgence, and shredded coconut for exotic freshness.
This bowl will help you load up on vitamins while treating yourself! Presented in the style of a poke bowl, these crepes will be a hit for a brunch, for example. Feel free to vary the fruits according to the seasons and your tastes, and if you wish, you can obviously replace the hazelnut spread with melted chocolate, caramel, or maple syrup. The only rule: have fun! As beautiful as it is tasty, this crepe spaghetti bowl will become your signature recipe in no time.
Ingredients for 2 servings
For the crepe batter :
– 2 eggs
– 250 ml milk
– 125 g flour
– 1 pinch of salt
– 1 teaspoon sugar (optional)
– Butter or oil for cooking
For the bowl toppings :
– 1 ripe mango
– 1 kiwi
– 1 handful of raspberries
– 1 handful of blackberries
– 3 to 4 teaspoons of hazelnut spread
– 1 to 2 tablespoons of shredded coconut
The quick and easy crepe spaghetti recipe
1. Mix the eggs, milk, flour, salt and sugar until you obtain a smooth and pourable crepe batter.
2. Pour the crepe batter into a squeeze bottle or a piping bag. Heat a greased crepe pan and form zigzags with the batter to create kind of “crepe spaghetti.”
3. Cook over medium heat until the batter is nicely golden and flip gently to brown on the other side. Set aside in a bowl and repeat until all the crepe batter is used.
4. Arrange the crepe spaghetti in bowls and add the mango cut into cubes, the kiwi thinly sliced, raspberries and blackberries.
5. Drizzle with hazelnut spread and sprinkle with shredded coconut. Serve immediately!
Sweet bowl: crepe spaghetti to blend with fruits for an original snack
If you love pokés and savory bowls, you should adore their dessert version! Instead of starches/grains as the base, we make crepe spaghetti. Then we neatly place fresh fruits and “season” with hazelnut spread and coconut. If your taste buds aren’t drooling yet, we don’t know what else you need…
Add other textures beyond the softness of the crepes and the juiciness of fresh fruit with dried fruits and nuts (almonds, hazelnuts, walnuts…). For extra indulgence, flavor your crepe batter with cocoa powder. It’s paradise on the palate for chocolate lovers! We recommend devouring the crepe spaghetti bowl for a snack or for a complete brunch. Adjust the quantities to your appetite (especially if you’re serving this as dessert, it can feel “like a lot” after a meal).
