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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 Jun. 17, 2013 by pottaway

I made these for a brunch and everyone ate these and didn't touch the other stuff because these were so delicious!

Reviewed on Jun. 02, 2013 by Angel182009

My husband has always been a fan of crepes and I never thought I would be able to make them. This recipe is so easy to follow. Yes it is time consuming but well worth it! They turn out great each time. A tip, you can make the crepes up ahead of time and freeze them in your freezer (put wax paper in between them). Then just take out what you need for the recipe. Makes the process go a little faster.

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