Strawberry Crepes

This has been a family favorite since we lived in Sacramento.  Every Friday, I would stop by a local strawberry stand (they were EVERYWHERE in the area we lived) and pick up a flat of strawberries.  Strawberry shortcake on Friday night, and Strawberry Crepes on Saturday morning!  SOOOO easy and SOOOO yummy. Best with strawberries from a roadside stand...because they are so sweet! This recipe is for 10-12 crepes. The cream and strawberries will probably be enough for double that amount. (I usually go ahead a double the crepe batter - my family DEVOURS these.)

2/3 c. flour
1 T sugar
Pinch salt
2 eggs
1 cup milk
1 1/2 T oil

2 baskets fresh strawberries
1 8oz package cream cheese, softened (do NOT use nonfat - it's not creamy enough!)
8 oz sour cream
tsp vanilla
1/4 c. sugar

Wash strawberries. You can just slice them thin, chop them a little...it's really a matter of how 'chopped' you prefer your strawberries. Set aside.

To make the cream, mix softened cream cheese and sugar with a fork until smooth. Add vanilla and stir. In small amounts, add the sour cream, blending each addition with a wire whisk until smooth. (You can adjust the amount of sugar to taste.) Set aside.

For the crepes, combine flour, 1 T sugar, salt, eggs and 1/4 cup of the milk with a wire whisk until smooth. Blend in remaining milk and oil. If batter is thicker than heavy cream, add a teaspoon of water.

Heat a small, non-stick frying pan over medium heat. Spray with cooking spray. Add 2-3 tablespoons of crepe batter to center of pan and move pan in a circular motion to coat bottom with batter. Cook 45 seconds on one side, turn over and cook about 15 on the other. Keep finished crepes on warm in oven until all crepes are cooked.

I put the bowl of berries, bowl of cream, and plate of crepes out and let people assemble their own. A couple of tablespoons of creme, a couple of spoonfuls of strawberries, and roll it up.

So good!

If you have leftover creme, it is good as a fruit dip, on scones, etc.

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