Strawberry Cream Crepes
Recipe Variations
- Try other fillings: Fill your crepes with hazelnut spread, fruit preserves or whipped brown butter.
- Drizzle some chocolate: No one will fault you for adding a drizzle of chocolate sauce or salted caramel sauce to the crepes.
- Fill with other fruits: Keep the strawberries and add a blueberry sauce for a red-white-and-blue motif. Or fill the crepes with another fresh berry, like raspberries, or other fruit, like peaches.
Creamy Strawberry Crepes
from https://www.tasteofhome.com/
Reviewers from 2024 and later complained that this is not the recipe Taste of Home had on their website before, and did not like the new version. One reviewer said the Just a Pinch recipe is the old one.
This recipe folds the strawberries into the cream cheese filling.
4 large eggs, room temperature
1 cup 2% milk
1 cup water
2 tablespoons butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
filling:
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners' sugar [seems like an awful lot]
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped
In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioners' sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.
Make Ahead: You can make the crepe batter and cream cheese filling up to one day in advance. Cut the fresh strawberries for garnish when you’re ready to serve the crepes. Cooked crepes will be good in the fridge up to four days. It’s best to stuff the crepes shortly before serving them.
Storage: Filled strawberry crepes are best consumed immediately and will not store very well. Leftover crepes can be stored between pieces of parchment or wax paper in an airtight container for up to four days. The filling and berries should be stored separately, also in airtight containers. Because cut berries break down quickly, the filling and strawberries for garnish should be consumed within one day.
Yield: 7 servings
Strawberry Cream Crepes
from https://www.justapinch.com/
This recipe uses a cream cheese filling and tops the crepes with strawberry sauce.
CREPES
1 - 1/2 cups milk
3 eggs
2 tablespoons butter,melted
1/2 teaspoon lemon exract
1 - 1/4 cups all-purpose flour
2 tablespoons sugar
dash salt
TOPPING
1/2 cup sugar
2 tablespoons corn starch
3/4 cup water
1 tablespoon lemon juice
1 teaspoon strawberry extract
1/4 teaspoon red food coloring, optional
4 cups sliced, fresh strawberries
FILLING
1 cup heavy whipping cream
1 package ( 8 ounce ) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Crepes:
In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer.
Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Topping:
In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and food coloring if desired. Cool. Add strawberries.
Filling:
In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.
Yield 11 servings
