Creamy Strawberry Crepes
Thin and delicate crepes filled with sweet cream and fresh strawberries for a delightful treat.
Ingredients
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cup milk
- 2 tbsp melted butter
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- Butter or oil for greasing the pan
For the Creamy Strawberry Filling:
- 4 oz (113g) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 ts[ vanilla extract
- 1/2 cup heavy cream, whipped
- 1 cup fresh strawberries, sliced
For Topping:
- Powdered sugar
- Extra fresh strawberries
- Whipped cream
- Chocolate or strawberry sauce (optional)
Instructions
Make the Crepes:
- In a blender, combine flour, eggs, milk, melted butter, sugar, vanilla, and salt. Blend until smooth. Let the batter rest for 15-30 minutes (optional, for a smoother texture).
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Pour 1/4 cup of batter into the pan, swirling to coat the bottom evenly.
- Cook for about 1-2 minutes until the edges lift slightly, then flip and cook for another 30 seconds. Repeat with the remaining batter.
Prepare the Creamy Filling:
- In a bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in the whipped cream until well combined.
Assemble the Crepes:
- Spread a layer of creamy filling on each crepe and add sliced strawberries.
- Fold the crepes in half or roll them up.
- Dust with powdered sugar and top with more strawberries and whipped cream.
Notes
- Resting the batter helps create softer, more delicate crepes.
- Use a non-stick pan for the best results.
- You can prepare the crepes ahead of time and store them in the fridge for up to 2 days.