Name: Creamy Strawberry Crepes
Prep time: 15 min
Cook time: 15 min
Yield: 7
Ingredients: 4 large eggs, room temperature -; 1 cup 2% milk -; 1 cup water -; 2 tablespoons butter, melted -; 2 cups all-purpose flour -; 1/4 teaspoon salt -; Filling: -; 1 package (8 ounces) cream cheese, softened -; 1-1/4 cups confectioners' sugar -; 1 tablespoon lemon juice -; 1 teaspoon grated lemon zest -; 1/2 teaspoon vanilla extract -; 4 cups fresh strawberries, sliced, divided -; 1 cup heavy whipping cream, whipped -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Strawberry Crepes

1. 4 large eggs, room temperature -

2. 1 cup 2% milk -

3. 1 cup water -

4. 2 tablespoons butter, melted -

5. 2 cups all-purpose flour -

6. 1/4 teaspoon salt -

7. Filling: -

8. 1 package (8 ounces) cream cheese, softened -

9. 1-1/4 cups confectioners' sugar -

10. 1 tablespoon lemon juice -

11. 1 teaspoon grated lemon zest -

12. 1/2 teaspoon vanilla extract -

13. 4 cups fresh strawberries, sliced, divided -

14. 1 cup heavy whipping cream, whipped -

How to cook deliciously - Creamy Strawberry Crepes

1. Stage

In a large bowl, whisk the eggs, milk, water and melted butter. In another bowl, mix the flour and salt. Add the dry ingredients to the egg mixture and mix well. Refrigerate the batter, covered, for one hour.

2. Stage

Heat a lightly greased 8-inch nonstick skillet over medium heat. Stir the batter. Fill a 1/4-cup measure halfway with batter, and pour into the center of the pan. Quickly lift and tilt the pan to coat the bottom evenly. Cook until the top of the crepe appears dry, then turn it over and cook until the bottom is cooked, 15 to 20 seconds longer. Transfer the crepe to a wire rack. Repeat with remaining batter, greasing the pan in between crepes as needed. When cool, stack the crepes between pieces of waxed paper or paper towels. Editor's Tip: You can also use buttered foil or parchment paper to stack the crepes.

3. Stage

To make the filling, in a small bowl, beat the cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups of strawberries and the whipped cream.

4. Stage

Spoon about 1/3 cup of filling down the center of each crepe, and gently roll them up. Garnish with remaining berries and additional confectioners' sugar, if you'd like. Store any remaining, unfilled crepes in a covered, airtight container, and refrigerate or freeze them for another use.