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This rich strawberry crepe pairs soft thin pancakes with a smooth sweet filling and juicy strawberries that add a fresh zing. It’s a lovely pick for a special morning meal or a light dessert that feels a bit fancy.
I whipped these up for a weekend brunch and was blown away by how easy they were and how great they tasted. Now, I always reach for them when I want something that’s both indulgent and fresh.
Needed Ingredients
- Large eggs: provide richness and keep the batter together
- Whole milk: keeps crepes moist and tender don't use skim or low-fat
- Granulated sugar: adds just a touch of sweetness
- Powdered sugar: dust for a pretty finishing touch
- Salt: naturally boosts all the flavors
- Fresh mint leaves: optional but add a nice fresh color and scent
- Cream cheese: soft and creamy, makes the filling rich go for full fat if you can
- Melted butter: adds flavor and keeps crepes from sticking unsalted is best
- Strawberries: use ripe and fresh for juicy bursts
- Strawberry jam: mixes into the filling for a bright, sweet tang
- Powdered sugar: used both in filling and for sprinkling on top
- All-purpose flour: the base that gives crepes their tender texture pick fine flour for smooth batter
- Heavy whipping cream: cold is key, whips up nice and fluffy for the filling
- Additional sliced strawberries: extra fruitiness when serving
- Vanilla extract: warms up the flavor in batter and filling
Step-by-Step Cooking
- Mix Up The Batter
- Combine flour, sugar, and salt in a bowl. In another bowl, beat eggs, milk, melted butter, and vanilla until blended. Slowly add wet mix to dry while whisking to keep it lump-free. Chill it in the fridge at least 30 minutes so the batter cools down and the flour soaks up moisture for softer crepes.
- Make The Filling
- Beat the cream cheese until it’s nice and smooth. In a separate cold bowl, whip the heavy cream until it stands up stiff. Carefully fold the whipped cream and strawberry jam into the cream cheese so it’s fluffy and mixed well.
- Cook The Crepes
- Heat a greased non-stick pan over medium heat. Pour about a quarter cup of batter in and swirl to cover the pan thinly and evenly. Let it cook 2 to 3 minutes until the edges lift a bit and the bottom turns light golden. Flip and cook 1 to 2 minutes more until nicely browned and done.
- Assemble Crepes
- Place each crepe flat on a plate. Spread a good amount of the creamy filling over it. Top with fresh strawberry slices, then fold or roll the crepe for easier eating.
- Top and Serve
- Sprinkle powdered sugar on top for a nice look. Toss on some fresh mint if you want. Serve right away with extra strawberry slices on the side for a fresh hit.
Using fresh, juicy strawberries makes all the difference. They add a natural sweetness and juicy bite that goes perfectly with the creamy filling. One spring morning, these turned a simple family breakfast into something special.
How To Store
Keep leftover crepes in the fridge wrapped tight or in an airtight container for up to two days. The filling’s best made fresh but you can keep it covered in the fridge for a day. Warm crepes gently in a non-stick pan on low heat so they don’t dry out or get tough.
Ingredient Swaps
Try blueberries, raspberries, or blackberries instead of strawberries for seasonal twists. Use mascarpone or ricotta in place of cream cheese for a lighter, subtle difference in taste and texture. Add a bit of citrus zest to the batter or filling to brighten things up unexpectedly.
Great Pairings
Pair these with a cold sparkling rosé or a fruity light wine to match their fresh sweetness. Add a spoonful of honey, maple syrup, or whipped cream for extra flavor layers. Fresh coffee or floral tea also works great for a relaxed morning or afternoon treat.
These crepes remind me of slow weekend mornings with family, sharing something homemade and lovely. Making the batter the night before feels like a small gift that rewards you with sweet smells of warm crepes and fresh strawberries. It’s a dish that connects generations and becomes a favorite in any family.
Frequently Asked Cooking Questions
- → What’s the trick for soft crepes?
Let the batter rest in the fridge for at least half an hour so the flour soaks up the liquid. That makes crepes nice and soft.
- → How do I get the filling light and fluffy?
Whip the heavy cream until it forms stiff peaks then gently fold it into sweetened cream cheese. That’s what makes the filling airy and smooth.
- → Can I use fruits other than strawberries?
Sure, blueberries or raspberries work well too and give that fresh berry kick.
- → Any tips for cooking crepes evenly?
Use a non-stick pan with a little oil on medium heat. Pour in just enough batter and swirl it fast so it spreads thin. Cook till the edges curl up and the bottom turns golden.
- → What’s a nice topping for these crepes?
Sprinkle powdered sugar and add fresh mint leaves to boost both taste and looks.