Breakfast and Brunch Recipes
Strawberry Creme Crepes
Ingredients
Berries
- 1 pint fresh strawberries, sliced
- 1/2 cup granulated sugar
- 18 to 20 crepes
Strawberry Creme
- 8 ounces cream cheese, softened
- 1/4 cup confectioners' sugar
- 1 cup sliced strawberries
Crepes
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 3 eggs, beaten
- 2 tablespoons butter, melted
- 1 tablespoon granulated sugar (if desired to make a sweet crepe)
- 1/2 teaspoon nutmeg (if desired to make a sweet crepe)
Instructions
Berries
- Reserve 1 cup sliced strawberries for Strawberry Creme. Sprinkle sugar over remaining berries.
- Make crepes.
- Prepare Strawberry Creme. Spread about 1 tablespoon filling on each crepe; roll up. Serve with sweetened strawberries.
Strawberry Creme
- Combine cream cheese and confectioners' sugar. Blend in strawberries.
Crepes
- Stir together flour and salt (sugar and nutmeg, if desired); set aside.
- Blend together milk, eggs and melted butter. You can use an electric mixer, hand beater or blender. Add liquid to flour mixture all at once; beat until smooth.
- Heat pan. Melt 1/4 to 1/2 teaspoon butter in pan. If pan is well seasoned, cook 2 crepes before adding more butter. Pour 2 tablespoons butter into pan and rotate quickly so batter covers bottom of pan. Cook over medium heat for 1 minute. Loosen edges and flip over. Cook 30 seconds to 1 minute more.
- Stack crepes on ovenproof plate or baking dish to keep warm.