Description
Delight in these light and tender Strawberries and Cream Crepes, perfect for breakfast, brunch, or a sweet dessert. Thin crepes are made from a smooth batter, cooked to golden perfection, and filled with a luscious blend of cream cheese and whipped cream, topped with fresh strawberries for a fruity finish.
Ingredients
Scale
Crepes
- 4 large eggs
- 1/3 cup salted butter (softened)
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1 ¼ cups milk
- 2 teaspoons vanilla extract
Strawberries and Cream Filling
- 6 ounces cream cheese (softened)
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pint heavy whipping cream
- 4 Tablespoons powdered sugar
- 3 cups freshly sliced strawberries
Instructions
- Prepare the Crepe Batter: Place all crepe ingredients — eggs, softened butter, granulated sugar, flour, milk, and vanilla extract — into a blender. Blend until the mixture is smooth and free of lumps.
- Heat the Skillet: Preheat a large non-stick skillet over medium heat until hot. Lightly grease the skillet with cooking spray to prevent sticking.
- Cook Crepes: Pour 1/4 cup of batter into the center of the hot skillet. Immediately tilt and swirl the skillet in a circular motion to spread the batter thinly and evenly over the bottom. Cook for about 30 seconds or until the edges start to curl and the bottom is golden brown. Carefully flip the crepe and cook the other side for another 30 seconds, until golden.
- Keep Warm: Remove the crepe and place it on a large plate. Cover to keep warm while you cook the remaining crepes. This recipe makes about 12 crepes.
- Prepare the Cream Cheese Mixture: In a medium bowl, combine softened cream cheese, 1/3 cup powdered sugar, and 1 teaspoon vanilla extract. Using an electric hand mixer, blend until smooth and creamy.
- Whip the Cream: In a separate medium bowl, combine the heavy whipping cream and 4 tablespoons powdered sugar. Whip on high speed with an electric hand mixer until stiff peaks form. Reserve 1/2 cup of whipped cream for topping, if desired.
- Combine Cream Mixtures: Gently fold the whipped cream into the cream cheese mixture until smooth and evenly combined.
- Assemble the Crepes: Spread a thin layer of the cream filling down the center of each crepe. Top with approximately 1/4 cup of the sliced strawberries. Roll up the crepe and place on serving plates. Garnish with additional strawberry slices and a dollop of the reserved whipped cream. Serve immediately and enjoy!
Notes
- You can substitute salted butter with unsalted butter and add a pinch of salt if preferred.
- For a lighter option, use low-fat cream cheese and whipping cream.
- Fresh strawberries are best, but frozen thawed berries can be used if fresh are not in season.
- To keep crepes warm and pliable, cover them loosely with foil while cooking the remaining batch.
- Ensure your skillet is hot enough before pouring batter to achieve thin and evenly cooked crepes.
