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Strawberries and Cream Crepes
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Strawberries and Cream Crepes

Prep Time 45 minutes
Cook Time 15 minutes
Servings 12

Ingredients

For the 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

For the 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

For Crepes:

  • Place all crepe ingredients into a blender. Blend until smooth.
    Heat a large non-stick skillet over medium heat. Once skillet is hot, grease with cooking spray.
  • Pour a 1/4 cup of batter onto the center of the hot skillet. Hold on to the handle and immediately tilt the skillet in a circular motion so the batter coats the bottom of the skillet in a thin layer.
    Cook for 30 seconds or until edges start to curl and bottom of crepe is golden. Carefully, flip to the other side and cook another 30 seconds or until golden.
  • Remove from heat and place crepe on a large plate. Cover to keep warm while you make the remaining crepes. You should get 12 total.

Strawberries and Cream Filling:

  • In a medium bowl, add the cream cheese, 1/3 cup powdered sugar and vanilla extract. Blend with an electric hand-mixer until smooth and combined.
  • In a separate, medium bowl, blend the whipping cream and 4 Tablespoons powdered sugar with an electric hand-mixer, on high speed, until stiff peaks form.
    (Reserve 1/2 cup of whipped cream for the top of the crepes, if desired.)
  • Fold the whipped cream into the cream cheese mixture until smooth and combined.
    Spread a thin layer of filling down the center of each crepe then top with a 1/4 cup strawberry slices. Roll up and top with more strawberries and a dollop of fresh whipped cream. Enjoy!