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Creamy Strawberry Crepes

 Creamy Strawberry Crepes
As special as Christmas morning itself, these delicate crepes add a merry touch of elegance and holiday color to brunch!
7 ServingsPrep: 10 min. Cook: 35 min.

Ingredients

  • 4 Eggland's Best Eggs
  • 1 cup milk
  • 1 cup cold water
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • Additional butter
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/4 cups confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 4 cups fresh strawberries, sliced, divided
  • 1 cup heavy whipping cream, whipped

Directions

  • In a large bowl, beat the eggs, milk, water, butter and salt. Add
  • flour; beat until smooth. Cover and refrigerate for 1 hour.
  • In an 8-in. nonstick skillet, melt 1 teaspoon butter; pour 2
  • tablespoons of batter into the center of skillet. Lift and tilt pan
  • to evenly coat bottom.
  • Cook until top appears dry; turn and cook 15-20 seconds longer.
  • Remove to a wire rack. Repeat with remaining batter, adding butter

2 of 2

Creamy Strawberry Crepes (continued)

Directions (continued)

  • to skillet as needed. When cool, stack crepes with waxed paper or
  • paper towels in between.
  • For filling, in a small bowl, beat the cream cheese, confectioners'
  • sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups
  • of berries and whipped cream. Spoon about 1/3 cup filling down the
  • center of 15 crepes; roll up. Garnish with remaining berries.
  • freeze remaining crepes for another use. Yield: 15 crepes.
Nutritional Facts: 1 serving (2 each) equals 504 calories, 26 g fat (15 g saturated fat), 194 mg cholesterol, 275 mg sodium, 58 g carbohydrate, 3 g fiber, 12 g protein.