A quick and easy late-night dessert inspired by the trending flat croissant craze. This recipe uses baked and pressed Pillsbury crescent rolls, pan-fried with butter and cane sugar, then topped with whipped cream and fresh sliced strawberries.
1. Bake a tube of crescent rolls according to package directions.
2. While the crescent rolls are still warm, gently press them down flat.
3. In a large skillet, melt 2 tablespoons of butter over medium heat.
4. Add the pressed crescent rolls to the skillet and sprinkle them with cane sugar.
5. Add another tablespoon of butter to the skillet.
6. Cover the crescent rolls with a piece of parchment paper and then place a heavy cast-iron pan on top to press them down.
7. After a couple of minutes, flip the crescent rolls over when they are golden.
8. Repeat the pressing and cooking process until both sides are flat, golden, and crispy.
9. Top the finished flat crescent rolls with a little bit of whipped cream and some fresh sliced strawberries.
