Creamy Strawberry Crepes
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Say Happy Valentine’s Day with these delectable creamy strawberry crepes! Today is a day to appreciate the loved ones in your life, and what better way to show your affection than with a delightful homemade treat? I hope everyone has someone special today who tells them how much they are loved.
Whether you are celebrating Valentine’s Day today or planning a special weekend event, these creamy strawberry crepes are the perfect addition to your festivities. Not only do they look incredibly festive with their vibrant, juicy strawberries and creamy filling, but they also taste absolutely amazing. The fresh lemon juice and zest in the filling elevate the flavor of the strawberries, making each bite a burst of tangy, sweet goodness.
These crepes are sure to impress your loved ones and make your Valentine’s celebration even more memorable. Serve them up for breakfast in bed, as a delightful dessert after a romantic dinner, or as a sweet surprise during your weekend brunch. The combination of tender crepes, luscious cream, and fresh strawberries creates a symphony of flavors that will leave everyone craving for more.
Spread the love this Valentine’s Day with these irresistible creamy strawberry crepes and create unforgettable moments with your loved ones.
Ingredients for Creamy Strawberry Crepes
- EGGS
- MILK
- WATER
- BUTTER
- SALT
- FLOUR
- CREAM CHEESE
- POWDERED SUGAR
- LEMON JUICE
- LEMON JUICE
- VANILLA
- HEAVY WHIPPING CREAM
- STRAWBERRIES
Instructions for Creamy Strawberry Crepes
First, in a blender, combine the eggs, milk, water, melted butter, salt, and flour. Blend until smooth, creating a thin batter. Cover the blender and refrigerate the batter for at least an hour. This chilling time is important for the gluten to relax, resulting in more tender crepes.
Once the batter has chilled, it’s time to get cooking! Heat an 8-inch nonstick skillet over medium heat. Add about a teaspoon of butter to the skillet, allowing it to melt and coat the surface. Pour 2 tablespoons of batter into the center of the skillet. Quickly lift and tilt the pan, swirling the batter to create a thin, even layer that covers the bottom.
Cook the crepe for about 20 seconds, or until the top appears dry and the edges start to lift slightly. Carefully flip the crepe and cook the other side for another 20 seconds or so. Remove the cooked crepe to a plate. Repeat this process with the remaining batter, adding butter to the skillet as needed to prevent sticking. Stack the finished crepes, placing a piece of waxed paper or parchment paper between each one to prevent them from sticking together.
The Dreamy Filling:
Now for the star of the show: the strawberry cream filling! In a small bowl, beat together the softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese 1 mixture. Finally, fold in 2 cups of your fresh, juicy strawberries.
Assembly and Garnishing:
To assemble the crepes, lay each crepe flat and spoon about ⅓ cup of the strawberry cream filling down the center. Gently roll up the crepes and place them on a serving platter. Garnish with the remaining fresh strawberries and a dusting of powdered sugar for a beautiful and delicious finish.
These Strawberry Cream Crepes are best served fresh. They make a wonderful addition to any brunch spread or a sweet ending to any meal.
Frequently Asked Questions
Can I make the crepe batter ahead of time?
Yes! In fact, it’s recommended. Chilling the batter for at least an hour (and up to 24 hours) allows the gluten to relax, resulting in more tender crepes. Store it covered in the refrigerator.
Can I use a different type of milk?
You can substitute with other types of milk, like almond milk or soy milk, but the texture and flavor of the crepes may be slightly different. Full-fat milk will give you the richest flavor.
My crepes are tearing when I try to flip them. What am I doing wrong?
This usually means the crepes aren’t cooked enough. Let them cook a little longer on the first side until they’re golden brown and the edges start to lift easily. Also, make sure your pan is properly heated and lightly buttered.
Do I need a special crepe pan?
No, you don’t need a special crepe pan. An 8-inch or 10-inch nonstick skillet works perfectly well. The key is to use a pan with a flat bottom and sloped sides.
Can I make the filling ahead of time?
Yes, you can make the filling ahead of time and store it covered in the refrigerator for up to 24 hours. However, it’s best to add the whipped cream just before assembling the crepes.
Can I freeze the crepes?
Yes, you can freeze the unfilled crepes. Stack them with parchment paper in between and wrap them tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a skillet or microwave.
FOR MORE RECIPES LIKE THIS, TRY:
- Chocolate and Vanilla Crepes
- Nutella Crepes
- Banana Caramel Coconut Crepes
- Red Velvet Crepes with Cheesecake Mousse
Creamy Strawberry Crepes
Real Mom Kitchen
Equipment
Ingredients
- 4 large eggs
- 1 cup milk
- 1 cup cold water
- 2 Tbsp butter melted
- ¼ tsp salt
- 2 cups flour
- additional butter for the pan
FILLING:
- 8 oz pkg light cream cheese, softened
- 1 ¼ cups powdered sugar
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla
- 1 cup heavy whipping cream whipped
- 4 cups fresh strawberries sliced and divided
- additional powdered sugar
Instructions
- In a blender, add the eggs, milk, water, butter, salt, and flour; blend until smooth. Cover and refrigerate for 1 hour.
- In an 8-in. nonstick skillet, add 1 tsp. butter. Pour 2 Tbsp batter into the center of skillet. Lift and tilt pan until batter evenly coats the bottom of the pan.
- Cook for 20 or so seconds until top appears dry; flip and cook other side for 20 seconds. Remove to a plate. Repeat with remaining batter, adding butter to skillet as needed. Stack crepes with waxed paper or parchment paper in between.
- For filling, in a small bowl, beat the cream cheese, powdered sugar, lemon juice, zest and vanilla together. Fold in the whipped cream followed by 2 cups of the strawberries. Spoon 1/3 cup of the filling down the center of each crepe and roll up. Garnish with remaining berries and powdered sugar. Makes 14 servings.
Nutrition
