Easy Strawberry Crêpes Recipes

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STRAWBERRY CREPES WITH STRAWBERRY CREAM CHEESE FILLING



Strawberry Crepes with Strawberry Cream Cheese Filling image

These Easy Crepes with Strawberry Cream Cheese Filling are perfect for breakfast or even dessert! The filling is light, fresh, and perfectly creamy.

Provided by Erica Walker

Categories     Breakfast

Time 35m

Number Of Ingredients 12

4 eggs
2 cups milk
1 1/3 cups flour
1/4 teaspoon salt
2 tablespoons sugar
1 teaspoon vanilla
1 1/2 teaspoons vegetable oil
2 cups strawberries (chopped)
1/2 cup sugar
8 ounces cream cheese
½ cup powdered sugar
½ teaspoon vanilla

Steps:

  • In a blender or food processor combine all ingredients (if you don't want them to be sweet, take out the sugar and vanilla). Cover and refrigerate about an hour (don't skip this step, it is very important).
  • Heat a skillet* over medium-high heat and spray with cooking spray or oil.Pour 1/4 cup of the batter into pan, tilting to completely coat the surface of the pan (kind of like how you would if you were trying to coat the pan with oil).
  • Cook 3-4 minutes, flipping over once, until golden. The thinner the crepe, the better!*If you have a crepe maker, use that. They will turn out perfect every time.

Nutrition Facts : Calories 351 kcal, Carbohydrate 46 g, Protein 9 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 119 mg, Sodium 222 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving

STRAWBERRY CREME CREPES



Strawberry Creme Crepes image

I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. -Debra Latta, Port Matilda, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h25m

Yield 22 crepes.

Number Of Ingredients 20

1-1/2 cups milk
3 large eggs
2 tablespoons butter, melted
1/2 teaspoon lemon extract
1-1/4 cups all-purpose flour
2 tablespoons sugar
Dash salt
TOPPING:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon lemon juice
1 teaspoon strawberry extract
1/4 teaspoon red food coloring, optional
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

Steps:

  • In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; 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., In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and, if desired, food coloring. Cool. Add strawberries. , In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.

Nutrition Facts :

STRAWBERRY CREPES



Strawberry Crepes image

A classic dusting of confectioners' sugar tops this strawberries-and-cream-filled crepe.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Time 20m

Number Of Ingredients 7

2 1/2 cups sliced strawberries (from 1 16-ounce box)
3 tablespoons sugar
3/4 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1 8-ounce container mascarpone cheese, room temperature
Sweetened Crepes
Confectioners' sugar, for serving

Steps:

  • In a small bowl, mix strawberries with 1 tablespoon sugar. In a separate bowl, whisk cream until glossy. Add 2 tablespoons sugar and vanilla, and whisk until soft peaks form. Stir in mascarpone.
  • Working one at a time, place sweetened crepe on work surface; spread about 2 heaping tablespoons mascarpone mixture over half. Sprinkle about 3 tablespoons strawberries on top and fold in half, then fold again. Continue to assemble crepes. Top with a dollop of mascarpone cream and strawberries. Dust with confectioners' sugar.

CREAMY STRAWBERRY CREPES



Creamy Strawberry Crepes image

Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. -Kathy Kochiss, Huntington, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 7 servings.

Number Of Ingredients 14

4 large eggs
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

Steps:

  • In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

Nutrition Facts : Calories 415 calories, Fat 26g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 163mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.

EASY STRAWBERRY CRêPES



Easy Strawberry Crêpes image

Treat your friends and family to these Easy Strawberry Crêpes. These Easy Strawberry Crêpes are the perfect combination of sweet and scrumptious.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 pkg. (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding
1-3/4 cups cold milk
6 ready-to-use crêpes (9 inch)
4 cups strawberries, sliced, divided
3/4 cup thawed COOL WHIP Whipped Topping
2 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled

Steps:

  • Beat pudding mix and milk in medium bowl with whisk 2 min.
  • Spread pudding onto crêpes, adding about 1/4 cup pudding to each crêpe. Top each crêpe with 1/4 cup strawberries.
  • Fold each crêpe in half, then fold in half again; place on platter. Top with remaining strawberries and COOL WHIP.
  • Drizzle with melted chocolate.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 42 g, Fiber 3 g, Sugar 30 g, Protein 5 g

CREAMY STRAWBERRY CREPES



Creamy Strawberry Crepes image

This recipe has been a family favorite for over 30 years! These crepes are delicious and very rich! Be sure you have at least 1 hour to prepare, they are worth every minute!

Provided by meliss

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 1h

Yield 6

Number Of Ingredients 13

3 eggs
½ cup milk
½ cup water
3 tablespoons butter, melted
¾ cup all-purpose flour
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 ¼ cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
1 cup heavy cream, whipped
4 cups sliced strawberries

Steps:

  • Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
  • Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
  • Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
  • To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Nutrition Facts : Calories 557.2 calories, Carbohydrate 49.4 g, Cholesterol 205.3 mg, Fat 36.8 g, Fiber 2.5 g, Protein 9.8 g, SaturatedFat 22.1 g, Sodium 405.9 mg, Sugar 32 g

STRAWBERRY FILLING FOR CREPES



Strawberry Filling for Crepes image

I wanted to make strawberry crepes for my family, but couldn't find a recipe I liked. I experimented and came up with this: warm strawberries in sauce. Not too sweet, slightly tart. Enough for 4-5 crepes. I'd appreciate feedback and any possible improvements.

Provided by LoydaP

Categories     Breakfast

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1 cup frozen strawberries
1 tablespoon cold water
1/4 teaspoon cornstarch
4 teaspoons sugar
1 pinch salt
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon vanilla (optional)

Steps:

  • In a pot, melt butter on medium heat.
  • Put in frozen strawberries.
  • Dissolve cornstarch in cold water, add to pot.
  • Add sugar and salt.
  • Stir and turn heat down to low-medium.
  • Allow to simmer until strawberries are soft.
  • Smoosh strawberries.
  • If you'd like a thicker consistency, allow to simmer on low heat, uncovered.
  • Remove from heat and allow to cool for one minute.
  • Add cinnamon and vanilla.
  • Wrap in crepes. Make beautiful with fresh strawberries and powdered sugar or whipped cream.

STRAWBERRY CREPES



Strawberry Crepes image

Speciality Chiswick Gardens Restaurant, Sydney, Australia

Provided by Food Network

Categories     dessert

Yield 4 crepes

Number Of Ingredients 12

1 cup all-purpose flour
1 whole egg plus 1 yolk
Pinch salt
1 1/4 cups milk
1/4 cup butter
3/8 cup sugar
3 dozen strawberries, hulled
1/4 cup strawberry syrup (you can use syrup from canned or frozen strawberries)
2 tablespoons Pernod
2 tablespoons Grand Marnier
2 tablespoons cognac
2 tablespoons heavy cream

Steps:

  • Combine the flour, egg and egg yolk. Add salt and combine with the milk until the mixture is smooth. Allow to stand 4 hours, covered and refrigerated.
  • Place 1 tablespoon of butter in a hot pan and when melted and slightly brown, add to the pancake batter. Stir in the butter and then place a ladle full of the pancake batter into the hot pan moving it around the pan until the mixture sets. Place back onto the heat and wait until small bubbles appear on the surface, then flip the crepe over. Cook for a few seconds on the other side and remove from the pan with a spatula. Add sugar to a separate frypan and then add the strawberries and the remaining butter. Stir together until the sugar and butter form a fudge and add the strawberry syrup and combine. Place this mixture in the center of each crepe and roll up. Place the filled crepes back into the pan. Add the Pernod and set alight. Then add the Grand Marnier and the cognac. Place the crepes onto a heated serving dish, stir the cream into the sauce and then spoon over the crepes to coat.
  • Recommended drink: a good Brut Champagne

STRAWBERRY CREPES



Strawberry Crepes image

Umm Umm Ummm! This recipe was given to me by a friend and I just love it. Crepes with chocolate, strawberries and a whipped topping -- what more can I say!

Provided by ChrisNf

Categories     Breakfast and Brunch     Crepes     Sweet

Time 25m

Yield 4

Number Of Ingredients 10

1 egg, beaten
¼ cup skim milk
⅓ cup water
1 tablespoon vegetable oil
⅔ cup all-purpose flour
¼ teaspoon white sugar
1 pinch salt
½ cup semisweet chocolate chips
1 cup sliced fresh strawberries
¾ cup frozen whipped topping, thawed

Steps:

  • In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
  • Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
  • In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
  • To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 36.3 g, Cholesterol 46.8 mg, Fat 13.4 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 6.8 g, Sodium 27.1 mg, Sugar 16.1 g

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