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Delish Strawberries and Cream Crepes

Delish Strawberries and Cream Crepes

Ultra-thin, buttery crepes filled with a fluffy vanilla cream and sweet, juicy strawberries. Elegant enough for brunch, easy enough for any morning.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 cup all-purpose flour for crepe batter
  • 1.25 cup whole milk for crepe batter
  • 3 large eggs for crepe batter
  • 2 tablespoon unsalted butter, melted melted, plus extra for the pan
  • 1 tablespoon granulated sugar for crepe batter
  • 1 teaspoon vanilla extract for crepe batter
  • 0.25 teaspoon fine salt for crepe batter
  • 8 ounce cream cheese softened, for filling
  • 0.75 cup heavy whipping cream cold, for filling
  • 0.33 cup powdered sugar for filling
  • 1 teaspoon vanilla extract for filling
  • 2 cup strawberries, hulled and sliced for filling
  • 1 tablespoon lemon juice to macerate strawberries
  • 1 tablespoon granulated sugar to macerate strawberries
  • 0.5 cup strawberries, sliced for topping
  • 1 tablespoon powdered sugar for dusting

Instructions

Preparation Steps

  • Make the batter: In a blender or mixing bowl, combine flour, milk, eggs, melted butter, sugar, vanilla, and salt. Blend or whisk until completely smooth. Let rest 10 minutes while you prep the filling.
  • Macerate strawberries: Toss 2 cups sliced strawberries with lemon juice and 1 tablespoon sugar. Set aside to release juices.
  • Make the cream filling: Beat softened cream cheese until smooth. Add powdered sugar and 1 teaspoon vanilla; beat to combine. With mixer running, slowly stream in cold heavy cream and whip to medium peaks. Chill until ready to use.
  • Cook the crepes: Heat a nonstick skillet (8 to 10 inch) over medium heat. Lightly butter the pan. Pour about 0.25 cup batter into the center and quickly swirl to coat in a thin layer. Cook until the top looks set and the bottom is lightly golden, about 1 to 2 minutes; flip and cook 20 to 30 seconds more. Transfer to a plate and repeat, buttering as needed. You should get about 12 crepes.
  • Assemble: Spread about 2 tablespoons cream filling over a crepe. Spoon on some macerated strawberries (drained) and roll up or fold into quarters.
  • Serve: Dust with powdered sugar and top with the remaining fresh sliced strawberries. Enjoy immediately.
  • Make-ahead tip: Cook crepes, stack with parchment between them, and refrigerate up to 2 days or freeze up to 2 months. Bring to room temperature before filling.

Notes

For extra tender crepes, rest the batter in the fridge up to 1 hour. If the batter seems thick after resting, whisk in a splash of milk to reach heavy-cream consistency.