French Strawberry Crepes Recipes

CREAMY STRAWBERRY CREPES

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.

FRENCH CREPES

Steps:

• Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
• Heat a lightly oiled griddle or frying pan over medium high 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. Brown on both sides and serve hot.

STRAWBERRY CREME CREPES

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.

STRAWBERRY RICOTTA CREPES

Steps:

• For the crepes batter: Stir the flour, sugar and salt together in a medium bowl. Combine the milk, water, eggs and melted butter in a blender. Blend until smooth. Add the flour mixture. Blend just until smooth, scraping down the sides of the blender carafe. Let the batter rest in the refrigerator for 30 minutes, if time allows.
• For the filling: Combine the sliced strawberries and 2 tablespoons of honey in a medium bowl. Refrigerate 30 minutes, if time allows.
• Beat the drained fresh ricotta with the remaining 3 tablespoons honey, mint and lemon zest in a medium bowl with a wooden spoon until light and smooth.
• Heat a nonstick crepe pan or large nonstick saute pan over a medium flame. Spray with the cooking spray. Ladle about 2 ounces of the crepe batter into the center of the pan and swirl. When the center begins to set, flip with a spatula and continue cooking until lightly browned, about 2 minutes per side. Repeat with the remaining crepe batter (it will make 8 to 10 crepes).
• Fill the crepes with the ricotta mixture and roll up. Spoon the strawberries over the crepes. Dust with the confectioners' sugar.

EASY FRENCH CRêPES

Steps:

• Melt the Butter and set aside to cool down.
• In a large mixing bowl, whisk together the Plain Flour, Caster Sugar and Salt. Create a well in the middle of the bowl.
• Mix the melted Butter and Milk (see note 1), then pour about 2/3 of the batter into the well. Mix well with a whisk until you get a thick batter.
• In a separate bowl, whisk together the Eggs (see note 2), then add it to the Batter. Whisk until combined and smooth - you should not have big lumps anymore.
• Add the rest of the Butter/Milk Liquid and whisk well until all combined. You should have a rather liquid batter (see note 3). Cover the bowl and place in the fridge to rest for at least an hour, or up to 24 hours (see note 4).
• Heat up a Non-Stick Skillet or Crepe Pan on medium/high heat and grease it with a little bit of butter.
• Pour some batter over the Pan: - if using a regular pan, hold the pan on an angle while pouring the batter and continuously turn the pan around in a rotating movement to spread the batter- if using a crepe pan, use the crepe spreader to spread the batter, doing one circular movement from the centre of the pan
• Cook for 1 to 2 minutes, or until the edges of the crepe start to lift up. Use a wooden spatula to go under the crepe and flip it over. Cook the other side for about 1 minute.
• Place the cooked crepe on a plate and repeat until you have cooked all the batter. Adjust the temperature of the stove if needed, and re-grease the pan between each crepe if they seem to stick to it.

FRENCH STRAWBERRY CREPES

Steps:

• For the filling: toss the strawberries and brown sugar in a bowl and set aside.
• For the crepes:In a medium bowl whisk flour, egg, oil, vanilla, baking powder, cinnamon, and skim milk.
• Heat frying pan over medium heat and spray with cooking spray. Pour 1/3 a cup of the batter in the pan and make sure it evenly covers the bottom.
• Cook each side for 30-45 seconds on each side (should not be completely browned) And remove to a plate.
• When all crepes are fully cooked, spread one or two spoonfuls of cool whip into the middle, cover with a spoonful of the berry mixture. Then wrap one side of the crepe over the mix and the other side over the first. Cover with cool whip and more berry mix. Repeat and enjoy!

FRENCH CREPES WITH STRAWBERRY CREAM

Steps:

• crepe:.
• sift flour, sugar and salt in bowl and set aside. then in mixing bowl, mix milk with the three eggs using a mixer and slowly add in the flour mixture until smooth then stir in the melted buter by hand.Batter will be real thin and runny (not like pancakes). pour just enough to cover the bottom of a small nonstick frying pan and roll mixture around inside pan to make the delicate crepe.
• lighty brown then flip over in pan. and lightly brown, pour crepe onto plate and spread cream and arrange berrys down the center, fold in both sides to create crepe.
• Garnish tops with sprinkled powder sugar and few more berrys.