Strawberry Crepes
User Reviews
5
Strawberry Crepes
Description
Strawberry Crepes are made from a batter of eggs, butter, sugar, flour, milk, vanilla, and salt blended smoothly and chilled to improve texture. Cooked one thin layer at a time in a lightly greased skillet, the crepes develop a lightly golden bottom with curling edges and a soft pliable center.
The filling blends cream cheese with powdered sugar and vanilla, combined with whipped heavy cream sweetened with powdered sugar to create a light, creamy filling. Fresh sliced strawberries add bright acidity and fresh fruit flavor. Together they make a balance of creamy richness and fruity freshness within the delicate crepes.
These crepes can be served warm or at room temperature, optionally sprinkled with powdered sugar or extra berries. They are suitable for a special breakfast, brunch, or dessert. Variations include adding other fruits or layering with Nutella for a chocolate option. Savory variations are possible by omitting sugar and vanilla from the batter.
Make-ahead instructions suggest preparing batter, filling, and sliced fruit up to a day ahead and assembling close to serving. Cooked crepes keep a few days refrigerated when wrapped airtight. Adjust skillet heat as needed to cook crepes within 30 seconds per side and re-grease pan as needed.
Ingredients
For the Crepes:
- 4 large egg
- 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 strawberry sliced, fresh
- 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
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
- Batter can be made and refrigerated up to one day in advance for better texture.
- The cream cheese filling and sliced strawberries can also be prepared a day ahead and refrigerated separately.
- Cooked crepes keep covered in the refrigerator for 2-3 days.
- Try variations with raspberries, blackberries, bananas, or Nutella added for different flavors.
- For a savory version, omit sugar and vanilla in batter and fill with savory ingredients like chicken or ham and eggs.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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