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Up your brunch game with this decadent brunch recipe. This dish is easy, once you get the hang of making the crepes. Crepes make a rich, filling brunch dish, stuffed with a creamy, sweet filling and juicy strawberries. They also make a great dessert.
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This is one of my favorite recipes. I love making them for guests and they never fail to impress. I’m not sure if it is the delicate crepe, the cheesecake-like filling, or the sweet, fresh berry topping, but they are heaven in your mouth.
WHAT IS A CREPE?
A crepe is a paper-thin pancake that is folded or rolled around a filling. Crepes can be either sweet or savory. These delicious thin delicacies differ from a pancake because the batter has no rising agent like baking soda or baking powder.
You don’t need a fancy crepe pan or crepe maker. A good, heavy non-stick pan will work beautifully. Melt a bit of butter in the bottom, pour in the batter and tilt the pan to spread it around. They simply use two offset spatulas or butter knives to flip.
It may take practice and you will probably always toss out the very first crepe, but you’ll get the hang of it. Once that happens, the possibilities are endless.
WHAT ELSE CAN FILL A CREPE?
- Sausage, cheddar, scrambled egg, and scallion
- Butter, cinnamon, and sugar
- Nutella and banana
- Cubed ham and Swiss cheese
- Crab and cream cheese
- Sauteed spinach, mushrooms, Swiss cheese, garlic, and scallion
Consider my other brunch recipes:
- The Best Belgium Waffles
- Classic Eggs Benedict
- Dragon Fruit Smoothie Bowl
- Luxurious Brioche French Toast
Looking for more crepe recipes? Give these a try:
- Spinach and Mushroom Crepes, Milklife.com
- Creamy Stuffed Breakfast Crepes, TheMom100.com
- Egg, Ham, and Cheese Crepe, Natasha’skitchen.com
STRAWBERRY AND CREAM CREPES
- Total Time: 1 hour, 10 minutes
- Yield: Serves 6 - 8 1x
Description
A brunch recipe that is as impressive as it is delicious. Delicate crepes, filled with a cream cheese and strawberry filling that is perfect for breakfast or brunch or as a beautiful dessert.
Ingredients
1–1/2 cups milk
3 large eggs
2 tablespoons butter, melted
1 teaspoon finely minced lemon zest
1 teaspoon vanilla extract
1–1/4 cups all-purpose flour
2 tablespoons powdered sugar
Dash salt
TOPPING:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon lemon juice
1 teaspoon finely minced lemon zest
1 teaspoon strawberry extract
1 teaspoon vanilla extract
4 cups sliced fresh strawberries
FILLING:
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Instructions
Make the crepes:
In a medium bowl, combine the milk, eggs, butter, lemon zest, and extract.
In a large bowl, use a fork to combine the flour, sugar and salt. Use a whisk to combine the milk mixture into the dry ingredients and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 10-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; using two offset spatulas or butter knives, turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Make the topping:
In a small saucepan, combine the sugar and cornstarch; stir in water, lemon zest, and lemon juice until smooth. Bring to a boil over medium heat. Cook, stirring for 1 minute or until thickened. Stir in both the vanilla and strawberry extract. Cool completely. Stir in the strawberries.
Make the filling:
In a small bowl using a hand mixer, beat the heavy cream until stiff peaks form; set aside.
In a large bowl using a hand mixer, beat the cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream using a spatula.
To assemble:
Spoon 2 tablespoons of filling down the center of each crepe. Top with strawberry topping. Gently roll up the crepe.
Top with additional topping, if desired. Garnish with a sprig of fresh mint.
Notes
You can make the crepes ahead of time by storing them in the refrigerator or freezer. Fold each crepe into fourths and store them in a ziplock bag for 2 – 3 days in the refirgerator or up to 3 months in the freezer.
To thaw: wrap the crepes in a damp papertowel and microwave for 15 – 20 seconds or until warm.
- Prep Time: 25 minutes, plus 1 hour chilling
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: French
