Description
Delight in these light and airy Strawberries and Cream Crepes, perfect for a brunch or dessert treat. Thin, tender crepes are filled with a luscious cream cheese and whipped cream mixture, complemented by fresh, sweet strawberries for a refreshing and elegant flavor combination.
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, all-purpose flour, milk, and vanilla extract — into a blender. Blend until the mixture is smooth and lump-free.
- Heat the Skillet: Warm a large non-stick skillet over medium heat. Once hot, lightly grease it with cooking spray to prevent sticking.
- Cook the Crepes: Pour 1/4 cup of batter onto the center of the hot skillet. Immediately tilt and swirl the skillet in a circular motion to spread the batter into a thin layer covering the bottom. Cook for about 30 seconds or until the edges start to curl and the bottom turns golden.
- Flip and Finish Cooking: Carefully flip the crepe and cook the other side for another 30 seconds until golden. Remove from the skillet and place on a large plate. Cover to keep warm while making the remaining crepes. This recipe yields approximately 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. Use an electric hand mixer to blend until smooth and fully combined.
- Whip the Cream: In a separate medium bowl, whip the heavy whipping cream and 4 tablespoons powdered sugar with an electric hand mixer on high speed until stiff peaks form. Reserve 1/2 cup whipped cream for topping, if desired.
- Combine the Filling: Gently fold the whipped cream into the cream cheese mixture until smooth and well incorporated.
- Assemble the Crepes: Spread a thin layer of the cream filling down the center of each crepe. Top with approximately 1/4 cup of sliced strawberries. Roll up each crepe carefully.
- Serve: Garnish the rolled crepes with more fresh strawberries and a dollop of reserved whipped cream. Serve immediately and enjoy the fresh flavors.
Notes
- You can substitute granulated sugar with a natural sweetener for a healthier option.
- Make sure the cream cheese is softened to ensure a smooth filling.
- Use fresh strawberries for the best flavor; alternatively, frozen, thawed strawberries may be used.
- To make the crepes thinner, swirl the batter more quickly when pouring into the pan.
- Leftover crepes can be stored in the refrigerator covered with plastic wrap for up to 2 days.
