Crepes have a special place in many kitchens around the world, known for their versatility and delicate, thin texture. These French delicacies can be enjoyed in countless ways, whether sweet or savory. One of my fondest memories involves making crepes on lazy Sunday mornings with my family. We would gather in the kitchen, taking turns at the stove, eagerly awaiting our turn to fill and devour these tasty treats. Today, I’m sharing a recipe that pairs crepes with a luscious cream cheese filling and fresh strawberries. It’s a combination that’s sure to delight your taste buds and become a favorite at your breakfast or brunch table.
Ingredients
For the Crepe Batter:
2 cups milk
4 eggs
3 tablespoons butter, melted
1 tablespoon sugar
1 1/2 tablespoons vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
For the Cream Cheese Filling:
8 ounces cream cheese, softened
1 1/4 cups powdered sugar
1 tablespoon lemon juice
3/4 teaspoon vanilla extract
1 cup heavy whipping cream
4 tablespoons powdered sugar
For the Topping:
4 cups strawberries, sliced
Additional whipped cream (optional)
Powdered sugar for dusting
Step-by-Step Instructions
Preparing the Crepe Batter
Blend the Ingredients: In a blender, combine 2 cups of milk, 4 eggs, 3 tablespoons of melted butter, 1 tablespoon of sugar, 1 1/2 tablespoons of vanilla extract, 1/8 teaspoon of salt, and 1 1/2 cups of all-purpose flour. Blend the mixture for 15-20 seconds until it is smooth and fully combined.
Refrigerate the Batter: Pour the crepe batter into a bowl, cover it, and place it in the refrigerator for at least an hour or overnight. Chilling the batter allows the flour to fully hydrate, resulting in better texture and flavor.
Cooking the Crepes
Preheat the Pan: Spray an 8-10 inch non-stick skillet with cooking spray and heat it over medium heat.
Cook the Crepes: Pour 1/4 cup of crepe batter into the center of the pan. Quickly lift and tilt the pan to spread the batter evenly across the bottom, forming a thin, even circle.
Flip the Crepes: Cook the crepe for about 1-2 minutes, or until the top appears dry and the edges begin to lift away from the pan. Flip the crepe with a spatula and cook for an additional 15-20 seconds on the other side.
Stack the Crepes: Remove the crepe from the pan and place it on a plate. Repeat the process with the remaining batter, stacking the crepes as you go. This recipe should yield about 15-20 crepes, depending on the size of your pan.
Preparing the Cream Cheese Filling
Mix the Cream Cheese Base: In a medium-sized mixing bowl, combine the softened cream cheese, 1 1/4 cups of powdered sugar, 1 tablespoon of lemon juice, and 3/4 teaspoon of vanilla extract. Beat with a hand mixer until the mixture is smooth and creamy.
Whip the Cream: In another medium-sized mixing bowl, combine 1 cup of heavy whipping cream and 4 tablespoons of powdered sugar. Beat with a hand mixer until the cream reaches soft peaks, meaning it holds its shape but is still slightly soft.
Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture until well combined. This creates a light, fluffy filling that complements the delicate crepes.
Assembling the Crepes
Fill the Crepes: Spread about 1/4 cup of the cream cheese filling down the center of each crepe. Add a handful of sliced strawberries on top of the filling.
Roll the Crepes: Carefully roll up the crepe, folding the sides over the filling.
Top and Serve: Place the filled crepes on a serving plate. Top with additional whipped cream and sliced strawberries if desired. Dust with powdered sugar for a finishing touch.
Variations and Substitutions
Different Fillings: Experiment with other fillings like Nutella, banana slices, or a mixture of fresh berries.
Savory Crepes: For a savory option, omit the sugar and vanilla in the batter and fill with ham, cheese, spinach, or sautéed mushrooms.
Gluten-Free Crepes: Substitute the all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions.
Dairy-Free Crepes: Use almond milk or another plant-based milk, and replace the butter with a dairy-free alternative. For the filling, use a dairy-free cream cheese and whipped topping.
Conclusion
Crepes are a wonderfully versatile dish that can be adapted to suit a variety of tastes and occasions. This recipe for crepes with cream cheese filling and fresh strawberries combines rich, creamy flavors with the natural sweetness of strawberries, making it a delightful treat for breakfast, brunch, or dessert. The process of making crepes may seem daunting at first, but with a little practice, you’ll find it to be a fun and rewarding culinary experience. Whether you’re enjoying them with family on a lazy weekend morning or impressing guests at a gathering, these crepes are sure to be a hit. Enjoy the process and the delicious results!
