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Strawberry Creme Crepes Recipe

Strawberry Creme Crepes Recipe photo by Taste of Home

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I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. —Debra Latta, Port Matilda, Pennsylvania

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Strawberry Creme Crepes Recipe

Prep: 25 min. + chilling Cook: 1 hour

Yield: 11 Servings

25 60 85

Ingredients

1-1/2 cups milk
3 eggs
2 tablespoons butter, melted
1/2 teaspoon lemon extract
1-1/4 cups all-purpose flour
2 tablespoons sugar
Dash salt
TOPPING:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon lemon juice
1 teaspoon strawberry extract
1/4 teaspoon red food coloring, optional
4 cups sliced fresh strawberries
FILLING:
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between
In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and food coloring if desired. Cool. Add strawberries.
In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping. Yield: 22 crepes.

Nutritional Facts 1 serving (2 pieces) equals 413 calories, 20 g fat (12 g saturated fat), 120 mg cholesterol, 138 mg sodium, 53 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Strawberry Cream Crepes in Taste of Home June/July 2005, p27

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Strawberry Creme Crepes

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Reviewed on Dec. 04, 2012 by Metalchick36

The crepes are so easy to make! Especially when you use a non stick pan. I get about 20 to 30 crepes that I put between wax paper and freeze it. I put the strawberries and the filling in containers, then every morning, just take out the crepe, defrost on a griddle, the assemble them for an easy breakfast. Also great for camping trips when made ahead of time.

Reviewed on Apr. 17, 2012 by VictoriaElaine

I used store-bought crepes & made the filling & topping. Very yummy & I wouldn't change a thing!

Reviewed on Feb. 03, 2011 by googles

I made these for our 4th of July breakfast, everyone loved them and ask for your recipe. Thanks for sharing! Sometimes I use almond instead of vanilla. Great easy dessert or breakfast menu item.

Reviewed on Oct. 06, 2010 by susanamers

OMG!!! i love it and make it all the time!!!

Reviewed on Mar. 07, 2010 by cherimorgan1

This recipe is awsome. I made it this morning for my boyfriend who is extremely fussy, and we both loved it. Great for a family because it makes plenty of batter and filling