Strawberry Crepes
Take plain crepes up a notch by filling them with a luscious cream mixture and beautiful, fresh strawberries. These Strawberry Crepes are next level in taste and presentation, but very easy to make!
Servings: 10 crepes
Ingredients
For the Crepes
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter , divided, for pan
For the Cream Filling
- 8 ounces cream cheese , softened
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla
- 1 cup cold heavy cream
- 1 cup powdered sugar , plus more for dusting
- 3 cups thinly sliced strawberries
Instructions
- In a medium bowl, whisk together the eggs and milk. Whisk in the salt, sugar, and flour until well combined and no lumps remain; set batter aside to rest for 15 to 20 minutes. Whisk once more before cooking.
- While batter is resting, make the filling: In a bowl with an electric mixer, beat together cream cheese, lemon juice, and vanilla until combined and smooth. In another mixing bowl, beat the heavy cream and powdered sugar together until you reach stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined. Set aside.
- Make the crepes: Warm up a nonstick 10-inch pan over medium heat. Melt about 1 teaspoon of butter, swirling to coat the bottom of the pan; when it starts to foam, ladle in 1/4 cup of batter in the center of the pan.
- Immediately lift the pan from the burner and swirl it so the batter coats the bottom of the pan. Replace the pan on the burner and cook the crepe until the batter is just set and the underside is lightly golden, about 1 minute.
- Using a spatula or your fingers, loosen the sides of the crepe and gently flip in the pan; cook for another 45 seconds until lightly golden. (The first crepe will likely be pale and also tear and will probably need to be discarded.)
- Transfer crepes to a plate. Repeat until all batter is gone, re-buttering the pan each time.
- Spread 1/4 cup of the cream cheese mixture over half of the crepe so that you create a half moon. Layer 1/4 cup thinly sliced strawberries on top of the cream. Fold the uncovered half over the top of the berries so that you have a half circle. Then fold in half again so you have a rough triangle. (Alternatively, you can simply fill the crepes and roll.)
- Top with a dollop of the cream mixture, a couple more sliced berries, and scant dusting of powdered sugar, if desired.
- Serve immediately and enjoy!
Nutrition
Calories: 353kcal | Carbohydrates: 28g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 239mg | Potassium: 192mg | Fiber: 1g | Sugar: 17g | Vitamin A: 947IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 1mg