Fresh berries are
used as a garnish for creamy strawberry crepes that are filled with a fruity,
citrusy cream cheese. Crepes are thin, sweet pancakes that are a mainstay of
French cooking. You can prepare them in advance or eat them straight from the
pan.
However, you may
begin to see them in your dreams once you combine delicate, light crepes with
the ideal balance of sweet cream, fresh strawberries, and a touch of lemon.
Because the batter is forgiving and a little goes a long way, basic crepes are
generally quicker and simpler to make than fluffy American-style pancakes.
Pancakes are
thicker, puffier, and stackable, whereas crepes are thin, foldable, and
rollable. Both pair well with fruit! Let the batter rest for at least an hour
after whisking it until it is lump-free for the ideal crepe batter. This
hydrates the flour, making it easier for the batter to pour into the pan.
If you love starting your mornings with something sweet, you might also enjoy our quick and easy coffee cake recipes that pair perfectly with a cup of coffee or tea.
Beautiful golden
crepes can be made without a special crepe pan. The barely sloped rim of a
crepe pan can be useful, but an 8-inch nonstick pan or a well-seasoned
cast-iron pan will work just as well. You can even buy an electric crepe maker
if you're really into it.
Preparation time:
15 minutes
Cook time: 35
minutes
Total time: 50
minutes
Ingredients to Make Creamy Strawberry Crepes
- Four large eggs at room temperature
- One cup of 2% milk
- One cup of water
- Two tablespoons of melted butter
- Two cups of all-purpose flour
- One-fourth teaspoon of salt
- Yield: 7 servings
- One package (8 ounces) of softened cream cheese
- 1-1/4 cups of confectioners' sugar
- One tablespoon of lemon juice
- One teaspoon of lemon zest, grated
- Half a teaspoon of vanilla extract
- Four cups of fresh strawberries, divided and sliced
- One cup of whipped heavy whipping cream
Steps to Make Creamy Strawberry Crepes
- Whisk together the eggs, milk, water, and melted butter in a large bowl. Combine the flour and salt in a separate bowl. Mix thoroughly after adding the dry ingredients to the egg mixture. Cover and refrigerate the batter for one hour.
- Over medium heat, lightly grease an 8-inch nonstick skillet. Mix the batter. Pour batter into a 1/4-cup measure halfway up and into the middle of the pan. To evenly coat the bottom, quickly lift and tilt the pan. Cook until the top of the crepe looks dry, then flip it over and cook for another 15 to 20 seconds to cook the bottom. Move the crepe to a rack for wires. Grease the pan as necessary between crepes and repeat with the remaining batter. After cooling, place the crepes between sheets of paper towels or waxed paper.
- To make the filling, combine the cream cheese, vanilla, lemon juice and zest, and confectioners' sugar in a small bowl and beat until smooth. Add the whipped cream and 2 cups of strawberries and fold.
- Gently roll up each crepe after spooning about 1/3 cup of filling down the middle of each one. If desired, garnish with extra confectioners' sugar and the remaining berries. Any leftover, unfilled crepes should be frozen or refrigerated for later use in an airtight, covered container.
Drizzle some chocolate: You can top the crepes with a drizzle of salted caramel sauce or chocolate sauce, and no one will be upset.
Make savory crepes: French galettes bretonnes are similar to crepes but are made with water, egg, and buckwheat flour. The most popular fillings for galettes are ham and Emmenthaler, but practically any filling can be used. You can also make savory fillings for the sweet crepes in this recipe, but you might want to leave out the sugar in the batter.
Nutrition
|
2 crepes |
415 calories |
|
Fat |
26 g |
|
Saturated fat |
16 g |
|
Cholesterol |
115 mg |
|
Sodium |
163 mg |
|
Carbohydrate |
40 g |
|
Sugars |
28 g |
|
Fiber |
2 g |
|
Protein |
7 g |
Strawberry crepes that are filled are best eaten right away and don't keep well in storage. You can keep leftover crepes for up to four days in an airtight container between sheets of wax paper or parchment.
Keep the berries and filling in
airtight containers and store them separately. The filling and garnish
strawberries should be eaten within a day because the cut berries decompose
quickly.
For another classic French-inspired breakfast, try our French toast recipe—rich, golden, and perfect with maple syrup or fresh berries.
You can also try these Polish crepes with cheese if you like.
Naleśniki, or Polish crepes, are made with a sweetened cottage cheese filling and a touch of vanilla. They are soft and fluffy.
Looking for a make-ahead breakfast? Our banana bread recipe is moist, flavorful, and stays fresh for days.
Cook time: 15 minutes
Total time: 30 minutes
Servings: 6
Calories: 212 KCAL
Ingredients to Make Polish Crepes
For the Naleśniki:
- 166 g, or 1⅓ cups plain or all-purpose flour
- 400 milliliters, or 1⅔ cups Milk
- Three tablespoons of icing sugar or confectionery
- 1/5 teaspoon of fine sea salt
- One large egg
- For frying, add extra vegetable oil (1-2 tsp per crepe) to 1 tablespoon.
For the cheese filling:
- 300 grams (10.58 ounces) Polish twarόg cheese
- Four to six tablespoons of sour cream or yogurt, or to taste
- 6-7 tablespoons of icing sugar or powdered sugar, or to taste
- A teaspoon and a 1/3 of vanilla extract
Instructions to Make These Polish Crepes
- Add the flour, sugar, and salt to a large bowl and whisk to combine. After adding the egg and oil, slowly pour in the milk while whisking constantly (quite vigorously) until the mixture is smooth.
- The batter should be fairly runny, creamy, and smooth. Let it sit for fifteen minutes.
- For a creamier texture, puree the twarόg in a food processor (this should take a few seconds).
- After transferring the cheese to a bowl, mix it well with the remaining ingredients.
- Before ladling the batter and swirling it around to ensure it covers the entire pan, heat up about two teaspoons of oil and spread it evenly in the pan. Because they won't tear easily, don't be scared to make these crepes fairly thin. Cook over medium heat for about 2 minutes on one side and 1 minute on the other.
- Cover each crepe with a thin layer of the cheese filling (2–3 tablespoons), then fold both sides over the filling (or roll the crepes if you prefer). Serve your Naleśniki with a dusting of powdered sugar (optional).
Pancake lovers can’t miss our carrot cake pancakes recipe, which combines warm spices with a fluffy texture for a comforting breakfast.
Nutrition Facts
|
Serving |
1 serving |
|
Calories |
212 KCAL |
|
Carbohydrates |
37 g |
|
Protein |
11 g |
|
Fat |
3 g |
|
Saturated fat |
1 g |
|
Polyunsaturated fat |
0.3 g |
|
Monounsaturated fat |
1 g |
|
Trans fat |
0.1 g |
|
Cholesterol |
31 MG |
|
Sodium |
282 MG |
|
Potassium |
175 MG |
|
Fiber |
1 g |
|
Sugar |
11 g |
|
Vitamin A |
120 IU |
|
Vitamin C |
0.2 MG |
|
Calcium |
116 MG |
|
Iron |
2 MG |