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Strawberry filled crepes with cream cheese are my favorite treat for making breakfast feel fancy The light crepes wrap up creamy cheese and juicy strawberries so every forkful feels festive Perfect for wowing guests at brunch or just making a regular morning exciting these always get big smiles
The first time I made these was Mother's Day Since then, they're our go-to for birthday breakfasts There's just something magical about sipping coffee and tasting these in the morning sunlight
Luscious Ingredients
- Powdered sugar: sweetens and smooths up the filling Sift it to ditch lumps and keep things silky
- Lemon juice: makes the berries taste brighter Grab a juicy, fresh lemon if you can
- Fresh strawberries: add a pop of color and taste Hunt for deep red, fragrant berries for the best wow factor
- Cream cheese (softened): the creamy base of the filling Full fat makes it super rich and smooth
- Vanilla extract: brings cozy, fragrant flavor to both your crepes and filling It's worth grabbing real vanilla
- Sugar: just enough sweetness and golden edges Organic cane sugar is a nice choice if you want
- Salt: helps all the flavors pop Fine sea salt is especially nice
- Melted butter: gives crepes yummy flavor and perfect browning Go for real unsalted butter for creaminess
- Water: thins out your batter so crepes cook up thin and soft
- Whole milk: adds moisture and richness Stick with whole for the softest crepes
- Large eggs: binds everything and makes crepes fluffy Let them warm up to room temp first
- All purpose flour: builds the crepe's soft texture Grab good quality unbleached flour for the nicest bite
- Heavy cream: loosens up the filling so it's spreadable and light
Step by Step How-To
- Build Your Crepes:
- Heat up your nonstick pan or crepe skillet (8 inch is perfect) and swipe a little melted butter in the pan Pour in just under 1/4 cup of batter swirl the pan to cover the bottom with a thin layer and let it cook until the edges lift and turn golden brown (about a minute or two) Flip it gently and cook one more minute Stack finished crepes on a plate and keep them covered with wax paper so they stay soft
- Assemble Everything:
- Lay a crepe out flat Spread a layer of fluffy cream cheese filling on half Add a scoop of the juicy strawberries Fold the crepe in half, then quarter it if you want Sprinkle more berries or a little powdered sugar on top Eat while warm for best results
- Mix Up the Strawberry Topping:
- Toss your sliced strawberries with a splash of lemon juice and a spoonful of sugar in a bowl Let them sit for 15 to 20 minutes The fruit gets all juicy and extra tasty
- Get the Batter Ready:
- Mix flour and salt in a big bowl In a different bowl beat up the eggs then slowly pour in milk, water, sugar, butter and vanilla Mix until smooth Pour the wet mix into the flour and stir together Pass it through a fine mesh strainer for good measure Chill the batter at least half an hour so the flour soaks up the liquid – makes the crepes soft
- Whip Up the Cream Cheese Stuffing:
- Grab your softened cream cheese and beat until super smooth Mix in vanilla and powdered sugar Beat a bit more then add the heavy cream Keep mixing until it's fluffy and easy to spread
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The berries seriously steal the show As a kid that cool, sweet first bite was the best part Sharing them around our table always brings back that happiness
Smart Storage
To save extras, stack the crepes with wax paper between each one Pop into a sealed container in your fridge for up to two days The filling and berry topping can hang out separately for three days Want the best texture? Warm the crepes in a pan on low until they're just heated through
Easy Swaps
No fresh strawberries in sight? Frozen ones (thawed and drained) work too You can use mascarpone in place of cream cheese or even Greek yogurt for a fresh tangy kick Gluten free folks can just sub in a cup-for-cup gluten free flour blend as well
Ways to Serve
Top warm crepes with powdered sugar and a few extra berries For a brunchy twist, add some crispy bacon or a little smoked salmon These are also awesome for dessert with a scoop of whipped cream and a bit of chocolate shaved on top
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Cultural Backstory
Crepes started out in France but now folks everywhere love them for how pretty and versatile they are This take with strawberries and cream cheese nods to French pastry but feels right at place on any American breakfast table It's a little mashup of two favorite traditions
Frequently Asked Questions
- → How do I get my crepes thin and delicate?
Whisk or blend your batter really well so it's smooth with no clumps. Chill it for half an hour, then pour it on a hot nonstick pan and swirl to cover the bottom nice and thin. A crepe tool helps too, but swirling works great.
- → What’s the best way to prepare the cream cheese filling?
Mix soft cream cheese, powdered sugar, and vanilla until there aren't any lumps. Whip in some cream so it's light and silky, then use it as your filling.
- → Can I prepare the crepe batter ahead of time?
Totally, just stash the batter in the fridge up to a day ahead. Let it warm up a bit before cooking for the best texture.
- → How should I store leftover crepes?
Stash filled crepes in the fridge (airtight, please) and eat them within 3 days. If they're not filled, stack them with wax paper so they don't get stuck together.
- → How can I prevent crepes from tearing when folding?
Don't cook your crepes until they're stiff—leave them soft and bendy. Give a light fill, use a spatula, and take it slow folding 'em up.
- → Is it possible to use frozen strawberries instead of fresh?
Frozen strawberries totally work. Let 'em defrost and drain off extra juice before slicing. The texture's a little softer but the fruity taste is there.