Description
Delight in these delicate Strawberries and Cream Crepes featuring thin, tender crepes filled with a luscious cream cheese and whipped cream mixture, topped with fresh strawberries for a perfect balance of sweet and tangy flavors. Ideal for brunch or a special dessert, these crepes are easy to prepare and serve 12.
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 salted butter, granulated sugar, all-purpose flour, milk, and vanilla extract—into a blender. Blend until the mixture is smooth and well combined, which will create a thin batter perfect for cooking crepes.
- Cook the Crepes: Heat a large non-stick skillet over medium heat until hot, then lightly grease it with cooking spray. Pour 1/4 cup of batter into the center of the skillet. Immediately hold the handle and tilt the skillet in a circular motion to spread the batter thinly and evenly across the bottom. Cook for about 30 seconds or until the edges start to curl and the bottom turns golden brown. Carefully flip the crepe and cook the other side for 30 seconds or until golden.
- Finish Crepes: Remove the crepe from the skillet and place it on a large plate. Cover to keep warm while you prepare the remaining crepes. This recipe yields 12 crepes total.
- Make the Cream Cheese Filling: In a medium bowl, add softened cream cheese, 1/3 cup powdered sugar, and 1 teaspoon vanilla extract. Using an electric hand mixer, blend until smooth and fully combined.
- Prepare Whipped Cream: In a separate medium bowl, combine the heavy whipping cream and 4 tablespoons powdered sugar. Beat on high speed with an electric hand mixer until stiff peaks form. Reserve 1/2 cup of this whipped cream for topping the crepes later, if desired.
- Combine Filling: Fold the whipped cream gently into the cream cheese mixture until smooth and even, making a light and fluffy filling.
- Assemble the Crepes: Spread a thin layer of the cream filling down the center of each crepe. Top with approximately 1/4 cup of freshly sliced strawberries. Roll up the crepe carefully and place it on a serving plate.
- Garnish and Serve: Top each rolled crepe with additional fresh strawberries and a dollop of the reserved whipped cream if desired. Serve immediately and enjoy a delightful treat.
Notes
- Ensure the skillet is properly heated before cooking crepes to achieve a golden brown finish.
- Use softened butter and cream cheese to ensure smooth blending.
- Reserve some whipped cream to add a decorative and creamy topping.
- The batter can be made ahead of time and refrigerated for up to 24 hours.
- For easier flipping, use a thin spatula specifically designed for crepes.
