Strawberry Crepes
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5.0
285 reviews
Excellent
Strawberry Crepes
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There's no better way to take a regular crepe over the top then this amazing Strawberry Crepes recipe with a creamy whipped filling and fresh strawberries. They're easy to make and perfect for a fancy breakfast or dessert!
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Ingredients
For the Crepes:
- 4 large eggs
- 1/3 cup butter , softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Filling:
- 2 cups fresh strawberries , sliced
- 4 ounces cream cheese , room temperature
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 pint heavy whipping cream
- 3 Tablespoons powdered sugar
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Instructions
For the Crepes:
- Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. Refrigerate batter for 30 minutes. (Recommended, but not required).
- Heat a large non-stick skillet to medium heat. When skillet is hot, lightly grease it with a little butter or cooking spray.
- Hold the handle of the skillet and as you pour a few tablespoons of batter in, tilt the skillet around in a circular motion to allow the batter to evenly coat the bottom of the pan, in a thin layer.
- Cook for 30 seconds-1 minutes or until the edges of the crepe curl slightly and the bottom of the crepe is lightly golden. Flip to the other side and cook for another 30 seconds.
- (Adjust your heat between medium-medium high until your crepes are cooking in about 30 seconds on each side. Re-grease your pan every few crepes, as needed.)
- Remove crepe to a plate. Add more crepes to the plate as you cook them, and cover the plate to keep them warm.
- In a small bowl mix blend the cream cheese, powdered sugar, and vanilla until for 2 minutes.
- In another mixing bowl, beat the heavy cream and 3 tablespoons powdered sugar on high speed until stiff peaks.
- Spoon most of the whipped cream into the cream cheese mixture and fold in until smooth. Reserve a little bit of whipped cream for topping on the crepes, if desired.
- Spoon a thin layer of the filling onto a crepe. Add some fresh strawberries on top and then roll it up.
- Serve dusted with powdered sugar, extra strawberries and whipped cream, if desired.
Notes
- Make Ahead Instructions: The crepe batter can be made 1 day in advance, stored covered in the fridge. You can also make the cream filling 1 day in advance and slice the strawberries and store them separately in the fridge. Cooked crepes will keep in the fridge, covered well, for 2-3 days.
- Recipe Variations:
- Fruit - Add any of your favorite fruit you have on hand, we especially love to add raspberries, blackberries, and bananas.
- Nutella Strawberry Crepes - Spread on a layer of Nutella before adding the whipped cream filling and strawberries, or skip the whipped cream filling and just use Nutella if you prefer.
- Savory Crepes: Leave out the vanilla and some of the sugar and fill them with a creamy chicken mixture or even eggs and ham for a breakfast crepe.
Nutrition Information
Show Details
Calories
213kcal
(11%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
82mg
(27%)
Sodium
141mg
(6%)
Potassium
141mg
(4%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
447IU
(9%)
Vitamin C
12mg
(13%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 82mg | 27% |
| Sodium | 141mg | 6% |
| Potassium | 141mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 12mg | 13% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
285 reviews
Excellent
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