Description
Delicate, tender crepes filled with tangy cream cheese and fresh strawberries. A French-American fusion dessert perfect for any time of day, balancing sweetness and tartness for all ages.
Ingredients
4 large eggs
1/3 cup softened butter
1/2 cup granulated sugar
1 cup all-purpose flour
1 1/4 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups fresh strawberries, sliced
4 ounces cream cheese, room temperature
1/4 cup powdered sugar (filling)
3 tablespoons powdered sugar (whipped cream)
1 pint heavy whipping cream
Instructions
Blend eggs, butter, sugar, flour, milk, vanilla, and salt in a blender until smooth. Refrigerate batter for 30 minutes (optional but recommended). Heat an 8-inch non-stick skillet on medium heat and grease with butter or cooking spray. Pour 3-4 tablespoons of batter into the pan, tilting to spread evenly. Cook 30 seconds to 1 minute per side. Repeat with remaining batter. In a bowl, beat cream cheese with 1/4 cup powdered sugar and vanilla until smooth. Fold in strawberries. Whip heavy cream and 3 tbsp powdered sugar until stiff peaks form. Assemble crepes by placing 1-2 tablespoons filling in each, top with whipped cream, and serve.
Notes
Coconut oil replaces butter for dairy-free option. Substitute coconut flake flour for gluten-free. Use almond or oat milk for dairy-free. Remove syrup from frozen strawberries before using. An electric mixer ensures smooth batter. Fresh strawberries yield best flavor. Store leftovers in airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 20
- Category: Breakfast
- Method: Cooking
- Cuisine: French-American
Nutrition
- Serving Size: 1 crepe
- Calories: 220
- Sugar: 18g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg