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Strawberry Crepes with Cream Cheese Filling and Whipped Cream Recipe

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Delicious and delicate Strawberry Crepes with a creamy cream cheese and whipped cream filling, topped with fresh strawberries. Perfect for a light breakfast, brunch, or dessert, these thin crepes are easy to make on the stovetop and filled with a sweet, fluffy mixture that highlights fresh seasonal fruit.

Ingredients

Crepes

  • 4 large eggs
  • 1/3 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Filling & Topping

  • 2 cups fresh strawberries, sliced
  • 4 ounces cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 pint heavy whipping cream
  • 3 tablespoons powdered sugar

Instructions

  1. Prepare the Crepe Batter: Add eggs, softened butter, granulated sugar, all-purpose flour, milk, vanilla extract, and salt to a blender. Blend until the batter is smooth, scraping down the sides if necessary. Refrigerate for 30 minutes to enhance texture (optional but recommended).
  2. Heat the Skillet: Place a large non-stick skillet over medium heat. When hot, lightly grease it with butter or cooking spray to prevent sticking.
  3. Cook the Crepes: Holding the skillet handle, pour a few tablespoons of batter into the pan and tilt in a circular motion to spread the batter evenly in a thin layer over the bottom.
  4. First Side Cooking: Cook for 30 seconds to 1 minute, or until the crepe edges curl slightly and the bottom turns light golden brown.
  5. Flip and Cook Second Side: Flip the crepe and cook the other side for another 30 seconds until lightly golden. Adjust heat between medium and medium-high so crepes cook evenly in about 30 seconds per side. Re-grease the pan as needed every few crepes.
  6. Keep Crepes Warm: Transfer cooked crepes to a plate and cover to keep warm while cooking remaining crepes.
  7. Make the Filling: In a small bowl, beat cream cheese, powdered sugar, and vanilla extract together for 2 minutes until creamy and smooth.
  8. Whip the Cream: In a separate mixing bowl, beat heavy cream and 3 tablespoons powdered sugar at high speed until stiff peaks form.
  9. Combine Filling and Whipped Cream: Gently fold most of the whipped cream into the cream cheese mixture until smooth and fluffy, reserving some whipped cream for topping if desired.
  10. Assemble the Crepes: Spoon a thin layer of filling onto each crepe, add fresh sliced strawberries on top, then roll up the crepe.
  11. Serve: Serve crepes dusted with powdered sugar, extra sliced strawberries, and a dollop of whipping cream if preferred.

Notes

  • Refrigerating the batter before cooking improves crepe texture but is optional.
  • Use a non-stick skillet and keep the heat moderate to avoid burning the crepes.
  • Adjust batter quantity per crepe depending on pan size for thinner or slightly thicker crepes.
  • Re-grease the pan after every few crepes to ensure easy flipping.
  • The filling can be prepared ahead of time and refrigerated.
  • This recipe yields about 15 crepes depending on size.
  • For best flavor, use fresh ripe strawberries.

Find it online: https://lauracooks.com/strawberry-crepes-with-cream-cheese-filling-and-whipped-cream-recipe/