Strawberry Crepes
What could be more perfect for a special celebration than these beautiful strawberry crepes? Of course, you don’t have to wait for an anniversary or birthday to enjoy crepes, they’re easy to make and the whole family will love them! I make crepes by the dozens, then let the kids fill them the way they like. Sometimes, theirs don’t look so pretty, but they still taste fantastic. For a brunch, baby shower or other special occasion, you can have everything prepared ahead of time, then assemble them right before you’re ready to serve. They always make a beautiful presentation.
| Servings |
|
- 3 eggs
- 1/2 cup milk
- 1/2 cup water
- 4-1/2 Tbsp butter, melted (divided) Reserve 1-1/2 Tbsp for cooking the crepes
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1 8-ounce pkg cream cheese, softened
- 1-1/4 cups sifted confectioners' sugar
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 1/2 tsp pure vanilla extract
- 1 cup heavy whipping cream, whipped
- 4 cups sliced strawberries
Ingredients
Crepes:
Filling:
|
|
- In a blender jar, add the eggs, milk, water, 3 Tbsp of the melted butter, flour, and salt; blend until smooth.
- In a large bowl, combine the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla extract; beat with an electric mixer until the mixture is smooth. Add the whipped cream to the cream cheese mixture; gently fold in using a large silicone spatula.
- Heat a heavy medium size skillet over medium heat. Lightly grease the bottom of the pan using a silicone pastry brush and some of the reserved 1-1/2 Tbsp of melted butter. When the pan is hot, scoop 1/4 cup of the crepe batter into the pan and immediately swirl to create an even layer of batter. Crepes are fairly thin, and the batter will cook fast, so you need to move the pan quickly in order to spread the batter evenly. When the crepe looks almost dry on the top and the underside is lightly browned, flip carefully. Cook the second side until light brown and remove to a platter.
- To Make the Crepes: Fill each crepe with about 1/3 cup of the cream mixture and about 1/4 cup of sliced strawberries. Gently wrap the crepe around the filling.
Tips:
Crepes can be made ahead of time and stored in a ziptop bag until ready to use.
Serving Suggestions:
Serve crepes will a dollop of the cream mixture ontop and a couple of strawberries.
Dust with a little confectioners' sugar; top with some strawberries.
Drizzle with chocolate sauce.
