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If you want to brighten up a regular morning, these dreamy strawberry and cream cheese crepes will do it. Thin, tender crepes cradle soft cream cheese and the juiciest berries. Every bite feels like you're celebrating something. Whether you’re hosting brunch or just treating your crew, these always wow everyone.
The first time I made these was for Mother’s Day. Now, we eat them for birthdays too. That first bite, teamed up with morning coffee and sunshine, just hits different. It’s magic.
Blissful Ingredients
- All purpose flour: makes the crepes hold together and stay soft. Pick a good unbleached brand for unbeatable texture.
- Salt: lifts the flavor of everything. If you can, use fine sea salt for best results.
- Large eggs: bind and add richness. Let them warm up to room temp for easy blending.
- Sugar: just a bit to sweeten and give the edges that pretty golden look. Try organic cane sugar if you have it!
- Whole milk: keeps crepes moist and flavorful. For the softest texture, go with full fat.
- Water: thins your batter so the crepes stay super delicate.
- Melted butter: gives a buttery taste and stops sticking. Real, unsalted is your friend here.
- Vanilla extract: adds warmth to the batter and the creamy filling. Pure vanilla really makes a difference.
- Cream cheese softened: your creamy superstar. Full-fat gives the smoothest spread.
- Powdered sugar: sweetens and makes the filling silky. Always sift to ditch any lumps.
- Heavy cream: loosens up that cream cheese so it’s dreamy and spreadable.
- Fresh strawberries: juicy, sweet, and so colorful. Go for deep red ones that smell amazing.
- Lemon juice: adds zip to your berries. A nice, thin-skinned lemon works great.
Simple Steps to Make It
- Whip Up the Batter:
- Start by whisking flour and salt together in a big bowl. In a smaller one, beat eggs. Pour in milk, water, sugar, melted butter, and vanilla as you whisk. Mix wet and dry together until smooth. Strain it through a sieve so you get a lump-free batter. Chill for half an hour—this helps everything come together for softer crepes.
- Stir Together the Cream Cheese Filling:
- Beat softened cream cheese until it's super creamy and smooth. Mix in sifted powdered sugar and vanilla. Keep beating, then pour in the heavy cream and whip until it looks nice and fluffy.
- Get the Strawberries Ready:
- Slice up fresh strawberries and toss them in a bowl with lemon juice and sugar. Stir gently so they’re coated. Let them sit about 20 minutes. The berries turn glossy and juicy—almost like a quick jam.
- Make the Crepes:
- Heat a nonstick pan (eight inches is perfect) over medium. Brush on a little butter or oil. Add about a quarter cup of batter and swirl it around fast to cover the pan evenly. Cook one to two minutes, flip with a spatula when the edges lift, then cook the other side for a minute. Stack cooked crepes on a plate and cover so they stay soft.
- Put It All Together:
- Lay out a crepe, add a generous swipe of cream cheese mix on one side, and pile on some strawberries. Fold it in half, then fold again if you want. Pop on more berries or a sprinkle of powdered sugar. Serve right away while still warm and pillowy.
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The strawberries are my favorite part every single time. When I was a kid, biting into the sweet berries with the creamy middle felt magical. Now, sharing these around the table with family brings back that happiness every time.
Keeping It Fresh
If you’ve got extras, layer wax paper between each crepe and stash them in an airtight container in the fridge for up to two days. The filling and berry mixture can hang out for three. When you want more, just warm crepes in a nonstick pan on low till they’re soft again.
Swap Ideas
No fresh strawberries? Use frozen—just thaw and drain off the liquid. For the filling, mascarpone instead of cream cheese is silky, or try plain Greek yogurt for a tangy twist. If you need gluten free, grab a blend that swaps one-for-one with regular flour.
Fun Serving Ideas
Eat crepes warm, dusted with powdered sugar and lots of fresh berries. For brunch, dish them up with crispy bacon or smoked salmon on the side. Or go dessert-style—top with whipped cream and shaved chocolate.
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History and Fun Facts
Crepes started out in France but now people everywhere love them for being super versatile and melt-in-your-mouth light. This version with strawberries and cream cheese combines French flair with a classic breakfast vibe you’d find at any American table. It’s got the best of both worlds right there.
Recipe FAQs
- → How do I get my crepes thin and delicate?
First, blend or whisk until your batter's totally smooth. Let it chill at least half an hour. Heat up your nonstick pan, pour in some batter, then either swirl the pan or use a spreader to get it really even.
- → What’s the best way to prepare the cream cheese filling?
Start with soft cream cheese, whip it with vanilla and powdered sugar till it's creamy. Pour in a bit of heavy cream and beat again until light and easy to spread.
- → Can I prepare the crepe batter ahead of time?
Sure, throw it together a day early and stash it in the fridge (good for 24 hours). When you're ready to cook, let it sit out till it's not ice-cold.
- → How should I store leftover crepes?
Got extras? Pop the filled crepes in a sealed container in your fridge, good for three days. If they're empty, stack with wax paper in between so they don't glue together.
- → How can I prevent crepes from tearing when folding?
Don't overcook your crepes—they should bend without cracking. Try not to stuff them too full. Use a gentle hand and maybe a spatula as you fold.
- → Is it possible to use frozen strawberries instead of fresh?
Yep, just thaw them fully and get rid of any extra liquid. They might be softer than fresh ones, but they'll still taste good and sweet.