Recipe Card
The Strawberry Crepes I Make Every Weekend — Ready in 25 Minutes
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 15
- Calories
- 213 kcal
- Carbs
- 21.00 g
Ingredients
- 4 largeeggs
- 1/3 cupbutter (softened)
- 1/2 cupgranulated sugar
- 1 cupall-purpose flour
- 1 1/4 cupsmilk
- 1 teaspoonvanilla extract
- 1/4 teaspoonsalt
- 2 cupsfresh strawberries (sliced)
- 4 ouncescream cheese (room temperature)
- 1/4 cuppowdered sugar
- 1/2 teaspoonvanilla extract
- 1 pintheavy whipping cream
- 3 tablespoonspowdered sugar
Instructions
- 1
Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. Refrigerate batter for 30 minutes.
- 2
Heat a large non-stick skillet to medium heat. Lightly grease it with a little butter or cooking spray.
- 3
Pour a few tablespoons of batter in the skillet and tilt to coat the bottom evenly.
- 4
Cook for 30 seconds-1 minute until the edges curl and bottom is golden. Flip and cook for another 30 seconds.
- 5
Remove crepes to a plate and cover to keep warm. Repeat with remaining batter.
- 6
Blend cream cheese, powdered sugar, and vanilla together until smooth.
- 7
Beat heavy cream and powdered sugar until stiff peaks form. Fold into cream cheese mixture.
- 8
Spoon filling onto a crepe, add fresh strawberries, and roll up. Serve with powdered sugar and extra strawberries.