Description

Delight in these delicate and fluffy strawberries and cream crepes, featuring thin, golden crepes filled with a luscious cream cheese and whipped cream filling, topped with fresh strawberries. Perfect for a brunch gathering or a special dessert, these crepes combine the sweet and tangy flavors of strawberries with a velvety cream filling that’s light yet indulgent.

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

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Instructions

Prepare the Crepe Batter: Place all crepe ingredients into a blender. Blend until the batter is smooth and lump-free to ensure thin, even crepes.
Heat the Skillet: Preheat a large non-stick skillet over medium heat. When hot, lightly grease it with cooking spray to prevent sticking.
Cook the Crepes: Pour 1/4 cup of batter onto the center of the skillet. Immediately tilt and swirl the skillet in a circular motion to spread the batter into a thin, even layer. Cook for about 30 seconds until the edges start to curl and the underside is golden brown.
Flip the Crepe: Carefully flip the crepe using a spatula and cook the other side another 30 seconds until golden and cooked through.
Keep Warm: Remove the crepe and place it on a large plate; cover to keep warm. Repeat this process until all 12 crepes are cooked.
Make Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, 1/3 cup powdered sugar, and 1 teaspoon vanilla extract. Use an electric hand mixer to blend until smooth and fully combined.
Whip the Cream: In a separate medium bowl, whip the heavy cream with 4 tablespoons powdered sugar on high speed until stiff peaks form. Reserve 1/2 cup of this whipped cream for garnishing the crepes later.
Combine Fillings: Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined, creating a light and fluffy filling.
Assemble the Crepes: Spread a thin layer of the cream filling down the center of each crepe. Top it with about 1/4 cup of sliced strawberries and roll the crepe up carefully.
Serve: Top the rolled crepes with additional sliced strawberries and a dollop of the reserved whipped cream. Serve immediately and enjoy the fresh, creamy, fruity delight!

Notes

Use a non-stick skillet or crepe pan for best results to prevent sticking and achieve thin, even crepes.
The batter can be made ahead and refrigerated for up to 24 hours; stir before using.
For an extra flavor boost, add a splash of lemon zest into the filling mixture.
Make sure the cream cheese is fully softened for easy mixing.
Use fresh, ripe strawberries for the best sweetness and texture.
Cover cooked crepes with foil or a clean towel to keep them warm and pliable.