Crepe Recipe with Fruit & Chocolate Filling

Crepe Recipe with Fruit & Chocolate Filling

Crepe Recipe with Fruit & Chocolate Filling:

A crêpe is a very thin type of pancake.

This crêpe recipe is fun to make and tastes delicious.

For this blog I have chosen to show you the crêpe filled with delightful white chocolate coupled with some berries.

I went with strawberries and blueberries. You can of course choose your favourites. Blackberries and raspberries are a nice combination too with the white chocolate or all four fruits.

If you didn’t fancy any fruit then it is yummy with just the white chocolate inside.

This pancake or crêpe recipe with fruit is perfect for breakfast, or a snack or a dessert. Just whenever you fancy it, have it.

The crêpe takes no time at all to do and tastes amazing.

What a fun way to have fruit, having it with a crêpe and some white chocolate.

For other delicious desserts check out the desset blogs.

About 15 Crêpes


Great For:
Dessert OR Breakfast


Cooking Time:
30 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 150g plain (all purpose) flour
  • 1tsp sugar
  • 300ml milk
  • 3 eggs
  • 1 packet of white chocolate chips
  • Icing Sugar for decoration
  • Strawberries
  • Blueberries
  • Butter for frying
  • A White Chocolate Bar
  • Tub of Whipped Cream

Crepe Recipe – Method & Instructions

Crêpe Preparation

Weigh out your flour and place in a bowl.

Whisk up the eggs in cup or bowl.

Measure out the milk in a jug.

Grate your white chocolate and put in a bowl ready for use in your crepe later. (Yes you might sneak a bit to test it)

Cut up your fruit.

Into the bowl of flour, add your whisked eggs.

Pour in half the milk and whisk.

Add your sugar and then the other half of the milk and whisk.

Be careful when adding the milk as it can splash. Start slow then once combined you can whisk quickly.

Let the batter mix rest for five minutes.

If you mix well, hopefully you won’t get any lumps. But if you do, you can put the crepe batter mix through a sieve. This will give your crepe batter a nice smooth texture.

The crepe batter mix is meant to be quite runny, unlike when you make pancakes. Pancake mixture is meant to be thick and the crepe batter is meant to be thin.

Time To Cook The Crêpe

Melt a small bit of butter in a frying pan or a crêpe pan.

It is best if your pan is hot before adding the butter.

Spread the butter over the pan.

Take the pan off the heat.

Get approximately a ¼ cup of the crêpe batter mixture and pour into the centre of the pan.

Swirl the batter around the pan to even out the mixture to cover the whole base, then place back on the heat.

When you see the edges curl up then your crêpe is ready to flip or turn.

Cook the second side for a few more minutes until browned then turn or flip your crêpe again.

Sprinkle 3 – 4 tablespoons of gtated white chocolate all over the crepe while it is still in the pan.

The chocolate will start to melt. At this point if you want to just have the chocolate and no fruit just fold over and then fold again so you are left with a triangle shape.

If however you are having the fruit, then once the white chocolate is starting to melt take it out the pan and place on a plate.

Put some fruit on the crêpe and fold the crêpe whichever way you want. Watch the video for a couple of suggestions.

Dust over the crêpe with some icing sugar by placing the icing sugar in a sieve and tap the edge of the sieve above the crêpe.

Place a dollop of cream at the side of the crêpe along with some fruit and a handful of white chocolate chips.

Serve up your beautiful crêpe and enjoy.

Happy Cooking


LifeStyle With Sharon

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Homemade Trifle

Homemade Trifle

Homemade Trifle Recipe:

Homemade trifle is one of those delicious desserts that are so moreish. A homemade trifle is perfect for a family get together like at Christmas but can be for any time of year.

When you have some friends over, why not make a beautiful homemade trifle.

I love making a trifle in the summer. Imagine inviting people over for a bar-b-q and then bringing out this amazing homemade trifle.

MMmmmm doesn’t that sound nice, sitting out in the garden in a nice summers evening and munching away at a gorgeous homemade trifle.

And of course at the end of the weather scale, there is something comforting about eating a homemade trifle in the winter.

I love it either way and I am sure you will love this homemade trifle recipe.

I have used a homemade sponge cake, so do check out the recipe for the sponge cake here.

For other delicious desserts check out the desset blogs.

6 – 8 people


Great For:


Cooking Time:
60 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • ½ packet Digestive Biscuits
  • Sponge Cake x 2
  • Tinned or Fresh Fruit x 2
  • Jelly x 2
  • Custard x 2
  • Chocolate Flake x 6
  • Double Cream – large

Homemade Trifle – Method & Instructions

Into a freezer bag put some digestive biscuits. Then get a rolling pin and roll over the biscuits, squashing them all into bread crumbs. Put the crumbled biscuits into a container ready to use.

Then take about 3 heaped tablespoons of the crumbled biscuits and put them into a large bowl that you will be making your trifle in.

Cut your sponge cake into little bits about 1 – 2 inch pieces. For the sponge cake recipe, click HERE.

Place a layer of the bits of sponge cake onto the crumbled biscuits.

Now to Make the Jelly for your Homemade Trifle

Make the jelly according to the manufacturer’s instructions. Some people like the powder. I personally use the jelly cubes. So I cut the jelly and put into a jug and add ½ pint of boiling water and stir until dissolved. Once the cubes are dissolved, add ½ pint of cold water.

Put a layer of fruit on top of your sponge cake. Our traditional family recipe for this homemade trifle used tinned mixed fruit. Make sure however you don’t use Ki-wi or Pineapple as this can stop the jelly from setting.

Pour some jelly on top of the sponge cake and fruit, making sure to cover the sponge cake.

Now for the next layer, pour on some custard.

What gives this homemade trifle an amazing texture is a secret ingredient of some chocolate flake sprinkled on top of the custard. Be good now and use the whole flake for each layer and not be tempted to eat it. I knew what you were thinking !!!!

Keep layering your Homemade Trifle

Repeat the whole process again.

Layer with the tasty ingredients: a layer with biscuits, then sponge cake, then fruit, then jelly, then chocolate flake, then custard and then more chocolate flake.

After the second layer, add some more biscuits, then more chocolate flake and then more jelly.

Let that all set.

Now whip up some cream in a deep bowl as it does splash if using an electric whisk. Use double cream or whipping cream. Whisk it up by hand or with an electric whisk.

Put a nice big thick layer of the whipped up cream on the top of your layers.

And of course you have to put plenty of crumbled chocolate flake on the top of the cream to make it look awesome and taste fabulous.

Enjoy making and eating your homemade trifle.

Happy Cooking


LifeStyle With Sharon

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Cheesecake – Recipe for mini cheesecake

Cheesecake – Recipe for mini cheesecake

Cheesecake – Mini cheesecake Recipe:

Cheesecake is a delicious dessert.

In this recipe I show you how to make little individual mini cheesecake.

You can make vanilla or strawberry cheesecake with this recipe.

I have added a few ideas on how to decorate the little mini cheesecake.

They look so good with or without being decorated. And they taste amazing.

Check out other blogs for Dessert Ideas.

6 – 12 people


Great For:


Cooking Time:
40 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 210g digestive biscuits
  • 65g butter
  • 340g cream cheese (room temperature)
  • 100g sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 eggs
  • 120g sour cream
  • 15g plain flour

Mini Cheesecake – Method & Instructions

Pre-heat the oven to Gas 3 / 160°C / 320°F

Break up the biscuits and put them in food processor and turn it on for a minute until biscuits are just crumbs. Or you can put the biscuits in a freezer bag and crush the biscuits by rolling over the biscuits with a rolling pin.

Melt some butter in a pot.

Put the biscuit crumbs into the melted butter and mix well so all the butter is incorporated into the crumbs.

Into a muffin tin put 12 muffin cake cases.

Scoop a tbsp of biscuit mixture into each muffin cake case.

Press the biscuit mixture down with a metal spoon, then your finger and then to really condense the biscuit mixture use a ¼ cup measuring cup or a flat bottomed small glass to push the crumb mixture down so it is nice and compact.

Compress a tbsp of the biscuit mixture into all 12 muffin cake cases.

Set aside in a fridge for 30 – 60 minutes.

Now it is time for the creamy topping

for your mini cheesecake

Once your cheesecake base has cooled in the fridge it is time to make our lovely creamy topping for our deliciously tasty mini cheesecake.

Firstly into your mixing bowl you need to add your cream cheese.

With an electric whisker or stand mixer whisk the yummy cream cheese.

If you don’t have an electric whisker or stand mixer then you can by hand or use a food processor.

Your cream cheese should be nice and creamy but take care not over whisk.

Now add the sugar a little at a time and whisk the sugar into that cream cheese.

Add your vanilla extract and lemon juice. You can buy lemon juice or squeeze some lemon juice from a fresh lemon.

Into your nice creamy mixture you need to add the eggs and whisk again.

It is a good idea to get a spatula and scrape the edges into the middle of the creamy mixture as some cream cheese may get stuck on the edges of your bowl.

Finally add the flour and sour cream and give the mixture one final whisk.

Take out the cheesecake base from the fridge.

Using an icecream scoop, scoop up a bit of that creamy topping you just made and put a scoopful onto each cheesecake base. It is a good way of measuring and ensuring a fairly even distribution for your cheesecake topping.

Bake them in the oven for 15 – 20 minutes.

When you take them out of the oven, give the tray a shake. You should find the middle will still be a bit wobbly, like it has not quite set and this is ok.

Let the mini cheesecake cool before putting them in the fridge.

Leave in the fridge for 4 – 6 hours or overnight.

Have Fun Decorating Your Mini Cheesecake

You can have fun decorating them if you like. But of course they are delicious and look lovely without being decorated.

To decorate, try melting some chocolate and then pouring over some cheesecake. Another idea is to put a half a strawberry on top (with or without some cream). Chocolate chips are also lovely. I made a fun face by putting two chocolate chips on for eyes, a small bit of strawberry for the nose and made a mouth shape from the melted chocolate. Use your imagination and have fun with decorating your mini cheesecake. Comment below and let me know how you get on, I would love to hear from you.

Then make a nice cup of tea, sit down and enjoy your tea or coffee and your deliciously homemade mini cheesecake.

If you want to puree a few strawberries then you can add the strawberries to your cheesecake mixture.

One idea you can also try is putting a layer of strawberry puree on top of the biscuit base and then the creamy topping on top of the strawberry puree.

For more fabulous recipes see my other blogs.

Enjoy browsing the website.

Happy Cooking


LifeStyle With Sharon

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Ice Cream Recipe – Banana & Chocolate

Ice Cream Recipe – Banana & Chocolate

Banana & Chocolate Ice Cream Recipe:

Ice Cream is a wonderful frozen dessert.

There are so many varieties and flavours.

I show you a very easy recipe and how you can make this amazing ice cream without having to use an ice cream maker.

The method for making this ice cream is very easy and it doesn’t involve using eggs. But in this particular ice cream recipe there is no need for eggs, making the process a bit easier.

So I have decided to share a banana & chocolate flavour ice cream recipe with you that is vary simple to make. It is extremely flavoursome and this banana & chocolate frozen dessert has an amazing texture too. Enjoy making and eating this beautiful banana & chocolate ice cream.

Have fun browsing the LifeStyle With Sharon Website for more dessert recipes.

4 – 6 people


Great For:
dessert OR snack


Cooking Time:
5 mins prep & 5 hours freeze


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 2 medium or 1 large banana
  • 100g chocolate chips
  • 250ml fresh cream
  • 1 tin of condensed milk – 376g tin
  • 1/2 tsp vanilla essence
  • 100g bar of milk chocolate

Banana & Chocolate Ice Cream – Method & Instructions

Chop banana into pieces about half an inch thick.

Put chopped banana into the food processor.

Pour the fresh cream in with the banana.

Add the tin of condensed milk into the food processor too.

The vanilla essence needs to be added and then give the mixture a blast in the food processor for a few minutes.

Your chocolate form the chocolate bar needs to be broken up and added to the mixture in the food processor.

Give the whole thing another quick blast in the food processor. You don’t have to do this for too long as you want some big pieces of chocolate as well as small pieces mixed in.

If you don’t have a food processor, then it can be made by hand in a mixing bowl.

You would just need to mush up the banana with a fork and cut the chocolate up with a knife or a pair of scissors.

Take the blade out of the food processor and then pour your mixture into a container.

A tip would be to put the container into the freezer a few hours before or even the night before.

By putting your the creamy mixture into a very cold container, it would start to freeze quicker.

Into your ice cream mixture in the container you need to add the chocolate chips and mix it with a spoon.

The containers with the ice cream mixture will now need to go in the freezer.

Take out the container of your wonderful frozen dessert an hour later and mix well with a fork. The edged parts will be freezing first so it is important to mix well. Making sure the parts on the edge go into the middle and vice versa.

Keep stirring every hour.

Your frozen ice cream dessert will be fully ready in about 5 hours depending on your freezer.

To help dish up your yummy banana & chocolate ice cream more easily, it is a good idea to put your scoop in a cup of boiling water for a few minutes before using.

This allows your scoop to get nice and hot and this makes it so much easier to scoop up.

When you have served your ice cream, a good touch would be to crumble a flake over the top and then place a bit of the flake into it for decoration and of course as an additional little treat. MMmmmmm!!!!

A wonderful frozen ice cream dessert to be enjoyed, so I hope you have enjoyed this recipe.

For more recipes do browse through the blogs and enjoy.

Happy Cooking


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