Incredible tender golden crepes together with a delectable cream cheese filling and fresh strawberries make an all-time hinted favorite dish. The hint of lemon and vanilla makes the filling a rich, tangy natural counterpoint to the sweet and juicy fruits. Such crepes amaze guests at breakfast, brunch, or dessert! Dust them with powdered sugar and top them with whipping cream for an elegant, delightful presentation that inspires aesthetic delight but also palate-ravaging consumption.
Why You’ll Love This Recipe
Imagine chewy, paper-thin crepes embracing a rich and fluffy cream cheese filling with juicy sweet strawberries on top. This recipe is your passport to a French-inspired treat very indulgent and easy to prepare! Whether it is a cooked breakfast, brunch, or dessert, the bite will not bite and will impress people for sure. Also, this layout requires prepwork days or sometimes even weeks in advance, making it the easiest to host or satisfy a sudden craving.
Key Ingredients
For the Crepe Batter
Milk: The main ingredient for a smooth, silky batter. Whole milk is best for the richest texture; 2% is perfectly acceptable also, however.
Eggs: Structure and mouthfeel. They must be large frozen eggs.
Butter: Melted butter provides a slight richness and keeps the crepes from sticking to the pan.
Vanilla Extract: Infuses the batter with a lovely sweet, aromatic flavor, enriching the flavor of the final crepes.
All-Purpose Flour: Provides structure to the batter. Measure your flour correctly – spoon it into the cup and level it off.
For the Cream Cheese Filling
Cream Cheese: Both the pair of mouthwatering, tangy-in-nature thick-and-thin consistency are made just from softened cream cheese. Leave it aside for cooling at room temperature to make mixing easier.
Powdered Sugar: Sweetens the filling without adding that grainy feeling to it. Thus possible to achieve a perfectly smooth texture, sifting the sugar comes in at this point.
Lemon Juice: A good splash of lemon juice complements the richness of cream cheese while providing an invigorating zest.
Heavy Whipping Cream: Whitens the filling, giving it that airy, fluffy quality.
For the Topping
Strawberries: Fresh slices of strawberries are ideal partners in crime with the creamy filling. Furthermore, blueberries, raspberries, or perhaps even bananas can be added to the mix.
Powdered Sugar and Whipped Cream: Optional, of course, but these make the difference between eating crepes to making eating crepes more of a special treat!
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Prepare 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
1 1/2 cups of all-purpose flour
Blend for 15-20 seconds until smooth and fully combined.
Refrigerate the Batter:
Pour the batter into a bowl, cover it, and refrigerate for at least 1 hour or overnight. Chilling allows the flour to hydrate, improving texture and flavor.
Step 2: Cook the Crepes
Preheat the Pan:
Spray an 8-10 inch non-stick skillet with cooking spray and heat over medium heat.
Cook the Crepes:
Pour 1/4 cup of batter into the center of the pan.
Quickly lift and tilt the pan to spread the batter into a thin, even circle.
Flip the Crepes:
Cook for 1-2 minutes until the top appears dry and edges lift. Flip and cook for another 15-20 seconds.
Stack the Crepes:
Place the cooked crepes on a plate and repeat with remaining batter. The recipe yields 15-20 crepes, depending on pan size.
Step 3: Prepare the Cream Cheese Filling
Mix the Cream Cheese Base:
In a medium bowl, combine:
8 oz softened cream cheese
1 1/4 cups powdered sugar
1 tablespoon lemon juice
3/4 teaspoon vanilla extract
Beat with a hand mixer until smooth and creamy.
Whip the Cream:
In another bowl, combine:
1 cup heavy whipping cream
4 tablespoons powdered sugar
Beat until soft peaks form, where the cream holds its shape but is slightly soft.
Combine the Mixtures:
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Step 4: Assemble the Crepes
Fill the Crepes:
Spread 1/4 cup of cream cheese filling down the center of each crepe.
Add a handful of sliced strawberries on top.
Roll the Crepes:
Roll up each crepe by folding the sides over the filling.
Top and Serve:
Arrange the crepes on a serving plate.
Top with additional whipped cream, sliced strawberries, and a dusting of powdered sugar for garnish.
Serving Suggestions
Such crepes can be dressed up with any style to suit the occasion:
Breakfast or Brunch Treat: Place on the table with coffee, tea or freshly squeezed orange juice for opulent treatment in the morning.
Dessert Fever: Add a little drizzle of chocolate syrup or caramel to make an irresistible dessert.
Special Event: Top it with sprinkles of edible flowers or a dollop of mascarpone then serve for incredible presentation.
To make it even heftier, serve the crepes with scrambled eggs, brittle bacon or just a simple side salad.
Storage Tips
Refrigerate
Crepes: These leftover crepes should keep in an airtight container, or zip-top bag separated by parchment paper to avoid sticking in the refrigerator for at least 3 days.
Filling: Store in an airtight container in the fridge for about 3 days.
Freeze
Cook all these cooled crepes stacked together with parchment paper in between and throw them inside a freezer-safe zip bag. These can last in the freezer for up to 3 months. Thaw for a whole night in the fridge or leave the crepes out at room temperature for approximately 30 minutes.
Reheat
Warm crepes in a non-stick skillet over low heat or microwave for about 10-15 seconds until just heated through.
Variations
For a chocolaty twist, add 2 tablespoons of cocoa powder to the crepe batter.
Savory Crepes: Swap out the sugar and vanilla for two ingredients, then stuff the crepes with ham, cheese, and sauteed spinach.
Berry Medley: Mix strawberries with blueberries, raspberries, and blackberries for an even prettier topping.
Nutella Dream: Add a layer of Nutella to each crepe before adding the filling.
Vegan Crepes: For a vegan option, omit milk and use almond milk. Sunshine deodorants also make up for coconut oil instead of butter, while flaxseed eggs stand for eggs.
Conclusion
These crepes with cream cheese filling and strawberries are the consummate marriage of both eloquence and comfort. They can be served any time of the day and are deliciously versatile. When you want to glamourize breakfast or end dinner with a flourish, then you have a show-stopper recipe. With a little practice and these detailed steps, you will be having a stack of perfectly made crepes in no time, each one a tiny masterpiece. Enjoy. Bon appetit!
Crepes with Cream Cheese Filling and Strawberries
Ingredients
- 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
- 8 oz cream cheese softened
- 1 1/4 cups powdered sugar for filling
- 1 tablespoon lemon juice
- 3/4 teaspoon vanilla extract for filling
- 1 cup heavy whipping cream
- 4 tablespoons powdered sugar for whipped cream
- 4 cups strawberries sliced
- additional whipped cream optional, for topping
- powdered sugar for dusting
Instructions
- In a blender, combine milk, eggs, melted butter, sugar, vanilla extract, salt, and flour. Blend for 15-20 seconds until smooth. Refrigerate the batter for at least 1 hour or overnight.
- Preheat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet and quickly tilt the pan to spread evenly. Cook for 1-2 minutes, then flip and cook for 15-20 seconds. Repeat with remaining batter.
- In a bowl, beat cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth. In another bowl, beat heavy whipping cream and powdered sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture.
- Spread 1/4 cup of filling down the center of each crepe. Add sliced strawberries, then roll the crepes by folding the sides over the filling. Top with whipped cream, strawberries, and a dusting of powdered sugar.
