Crepes with Fresh Strawberries and Cream
Crepes are one of my favorite French desserts, so of course I had to come up with a way to also have them for breakfast. This strawberry filling is light and not too sweet, making it the perfect way to start your day. Crepes can be kept in the refrigerator for several days, so save any extras and eat them with jam, fresh fruit, or chocolate sauce.
Recipe information
Yield
serves 4
Ingredients
Crepes
Filling
Preparation
Step 1
To prepare the crepes: Place the eggs in a blender and pulse a few times to break them up. Add the milk, oil, flour, and salt and blend until smooth.
Step 2
Heat an 8-inch nonstick sauté pan over medium heat. Place a small amount of oil on a paper towel and rub it over the surface of the pan. Pour in 1/4 cup of the crepe batter and quickly swirl the pan, rolling the batter around until it covers the entire bottom of the pan. Cook for 2 minutes, or until the crepe is set in the center. Loosen the edges with a rubber spatula and turn the crepe over. Cook for 1 minute and remove from the pan. Repeat the process with the remaining batter, oiling the pan between each crepe. Stack the cooked crepes on top of each other and gently pull them apart when you are ready to use them, or separate them with pieces of waxed paper to keep them from sticking together.
Step 3
To prepare the filling: Wash, stem, and slice the strawberries, draining them well.
Step 4
Place the cream cheese in a large bowl and mix with an electric mixer on medium speed for 1 minute, or until fluffy. Add the heavy cream and beat on medium-high speed for 2 to 3 minutes, or until it forms a soft whipped cream. As the beaters are lifted out of the cream, they will form peaks, but the tips will flop over as soon as the cream pulls away from the beaters. Add the powdered sugar and mix on medium speed for 30 seconds, or until thoroughly incorporated.
Step 5
Set aside 1/2 cup of the sliced strawberries for garnish and gently stir the remaining strawberries into the cream.
Step 6
Place a crepe in the center of each plate. Spoon about 1/3 cup of the strawberry cream down the center of each crepe and fold in the sides to form a roll. Gently roll the crepes over so the seam sides are down and continue filling and folding the crepes until there are 3 rolled crepes on each plate. Sprinkle the crepes with powdered sugar, spoon any remaining cream in the center of the crepes, and top with the remaining strawberries.
Kitchen tip
Step 7
Whenever you are mixing cream cheese with other ingredients, always make sure to whip the cream cheese first to smooth it out. If you don’t, the cream cheese will stay in small lumps and become almost impossible to get smooth.
