Strawberries and Cream Crepes
Indulge in the elegance of Strawberries and Cream Crepes—an irresistible combination of delicate, golden crepes filled with luscious vanilla whipped cream and juicy fresh strawberries. This recipe strikes the perfect balance between sophistication and simplicity, making it ideal for brunch, dessert, or a special occasion. With a creamy filling whipped to perfection, the vibrant sweetness of strawberries, and a dusting of powdered sugar, every bite offers a delightful burst of flavor. Featuring pantry staples like all-purpose flour, eggs, and milk, along with heavy cream and vanilla for the filling, this dish is easy to prepare yet undeniably decadent. Ready in just 35 minutes, these crepes are sure to elevate your culinary repertoire while pleasing any crowd!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 large Eggs
- 2 tablespoons Unsalted butter
- 1 tablespoon Granulated sugar
- 0.25 teaspoons Salt
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Powdered sugar
- 2 cups Strawberries
- 1 tablespoon Powdered sugar (for garnish)
- 1 tablespoon Butter (for cooking crepes)
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
In a separate bowl, whisk the eggs and milk until combined. Pour the wet mixture into the dry ingredients, whisking until smooth.
Melt the unsalted butter and whisk it into the batter. Let the batter rest for 10 minutes while you prepare the filling.
In a cold mixing bowl, add heavy cream, vanilla extract, and powdered sugar. Beat using an electric mixer until stiff peaks form. Cover and store in the refrigerator until assembly.
Wash and hull the strawberries, then slice them into thin pieces. Set aside.
Heat a nonstick skillet or crepe pan over medium heat. Add a small amount of butter to coat the pan.
Pour about 1/4 cup of batter onto the pan, swirling it to evenly coat the bottom. Cook for about 1-2 minutes until the edges begin to lift and the bottom turns golden brown. Flip and cook for an additional 30 seconds.
Transfer the cooked crepe to a plate and repeat the process until all the batter is used, stacking crepes on a plate.
To assemble, take one crepe and place a dollop of whipped cream and a layer of sliced strawberries down the center. Fold the crepe over or roll it up.
Repeat with the remaining crepes, whipped cream, and strawberries.
Dust the finished crepes with powdered sugar and serve immediately.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 727 mg | 242% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 155.0 g | 56% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 56.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 423 mg | 33% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 932 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
