Strawberry crepes
There is no better way to take regular crepe than they are amazing Strawberry crepes with creamy whipped filling and fresh strawberries. They are easy to prepare and are perfect for breakfast or dessert
These strawberry creams must die and be honestly on the restaurant’s late menu, but the best part is how easy they are to make! We often make them on weekends (if you are scared at all, I have a really great lesson on how to make crepes) and they are such a special treat! I like that the crepe dough can be made last night, and when we have the crepes left, they’re really well kept in the fridge to reheat in the days that come.
What is crepe?
Crepes are French-style thin and flat pancakes that can be prepared and filled with sweet or savory ingredients. We love them with nutella and a sweet cream filling stuffed with strawberries or bananas or fruit, as in this recipe.
If you want salty crepes, you can omit the vanilla and some of the sugar and fill them with a creamy chicken mixture or even eggs and ham for breakfast crepe.
Crepes differ from American pancakes in that they do not contain a leavening agent (such as baking soda or baking powder), so these wafers turn out to be thin and delicate, not thick and fluffy.
Preparation of strawberry crepes:
- Add all the crepe components to the blender and blend until smooth (scrape off the sides of the blender with a spatula if necessary).
- It is recommended to rest the dough in the refrigerator for 30 minutes or more before baking the crepes. I’m often too impatient for that, and they still come in handy.
- Although you can buy a special pan to make crepes, all you need is a large non-stick pan! Heat it over medium heat. Lightly grease the pan and add about ¼ cups of dough by wrapping it around the pan to form large thin pancakes.
- Bake for about 30 seconds on each side, turning once until lightly golden.
- Mix the fillers together and lift with a spoon to the bottom edge of the crepe. Add fresh strawberries, then roll tightly together. Serve sprinkled with icing sugar and fresh strawberries if desired.
Follow the instructions:
Crepe dough can be prepared 1 day in advance, stored in the refrigerator. You can also make a cream filling 1 day in advance and slice the strawberries and store them in a separate refrigerator. Cooked crepes can be stored in the refrigerator, well covered, for 2-3 days.
More breakfast favorites:
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Recipe
For crepes:
Add all the ingredients to the blender and mix until smooth. If necessary, scrape down the sides of the mixer. Put the dough in the refrigerator for 30 minutes. (Recommended, however not required).
Heat a large non-stick pan over medium heat. If the pan is hot, lightly grease it with butter or a cooking spray.
Hold the pan handle and when you pour in a few tablespoons of dough, tilt the pan in a circular motion so that the dough can evenly cover the bottom of the pan in a thin layer.
Bake for 30 seconds to 1 minute or until the edges of the crepe are slightly curved and the bottom of the crepe is slightly golden. Turn over and cook for another 30 seconds.
(Adjust the heat between medium and medium-high until your crepes are cooked on both sides in about 30 seconds. Lubricate the pan as needed after every few crepes.)
Remove the crepe from the plate. Add more crepes to the baking tray and cover the plate warmly.
For the filling:
In a small bowl, mix the cream cheese, icing sugar and vanillin until smooth.
In another mixing bowl, whisk the cream and icing sugar to a strong foam at a high speed.
Spoon most of the whipped cream into the cream cheese mixture and mix evenly. If desired, store a little whipped cream to cover the crepes.
Spoon a thin layer of filling onto the crepe. Add some fresh strawberries and roll it up.
Serve if desired sprinkled with icing sugar, extra strawberries and whipped cream.
Calories: 282kcalCarbohydrates: 20gLightning: 4gFat: 20gSaturated fats: 12gCholesterol: 120mgSodium: 141mgPotassium: 120mgSugar: 12gVitamin A: 805IUVitamin C: 11.5mgCalcium: 65mgIron: 0.8mg
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* I originally shared this recipe in February 2014. Updated May 2018 and May 2021.
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