Best 2 Strawberries And Cream Crepes Recipes

Indulge in a delightful culinary experience with our exquisite Strawberries and Cream Crepes recipe, a harmonious blend of sweet and creamy flavors wrapped in delicate crepes. This classic French dessert is elevated with fresh, juicy strawberries macerated in a hint of sugar, creating a vibrant filling that bursts with summery goodness. The crepes themselves are crafted with a touch of vanilla, providing a tender and flavorful base for the luscious strawberries and whipped cream. Follow our step-by-step instructions and treat yourself and your loved ones to this irresistible dessert that is sure to become a favorite. Additionally, we have included a delectable variation using a rich chocolate sauce, transforming this classic into a decadent chocolate-covered strawberry crepe. Whichever way you choose to savor it, these crepes promise an explosion of flavors that will tantalize your taste buds.

Let's cook with our recipes!

STRAWBERRIES AND CREAM CREPES

Strawberries and Cream Crepes image

This is the easiest crepe recipe and taste great with a strawberry cream cheese filling. I serve these for my mom on mother's day for dessert. She loves them.

Provided by Vseward Chef-V

Categories Breakfast

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
2 teaspoons sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons butter (melted) or 2 tablespoons margarine (melted)
3 cups sliced fresh strawberries
1/3 cup sugar
2/3 cup light cream cheese, softened
1/3 cup powdered sugar
3/4 cup nonfat sour cream

Steps:

Place ingredients in blender container in order given.
Blend 30 seconds,stop and stir down sides.
Blend 30-60 seconds until smooth.
Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients.
NOTES : Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes.
Or, refrigerate batter up to three days for use as needed.
Measure flour and liquid carefully, since consistency of batter is important. (It should be about the consistency of thick heavy cream.).
Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.
CREPES: Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen any edges with spatula. Flip crepe over. This side cooks quickly. Slide crepe from pan to plate. Make all the crepes, stacking them as you go. no need to oil the pan again, after the first crepe.
Once the crepes have cooled, trim them all to the same size. Make them about 6". Using a lid from a margarine container works great. When no one is looking, eat the scraps -- you worked hard for them, don't throw them out ;).
Filling: Combine strawberries and granulated sugar in a bowl; stir well.
Cover and chill 1 hour. Combine cream cheese and powdered sugar in a bowl, and beat at medium speed of an electric mixer until blended. Add sour cream, beat until smooth.
Spread 1/4 cup cream cheese mixture over half of each crepe, and top with 1/2 cup strawberry mixture. Sprinkle crepes with 1 tablespoon powdered sugar. Serve immediately.

Nutrition Facts : Calories 341.3, Fat 13, SaturatedFat 7.4, Cholesterol 105.6, Sodium 282.8, Carbohydrate 47.3, Fiber 2, Sugar 24.9, Protein 9.4

CREPES WITH SOUR CREAM AND STRAWBERRIES

Crepes With Sour Cream and Strawberries image

Make and share this Crepes With Sour Cream and Strawberries recipe from Food.com.

Provided by Nimz_

Categories Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup flour, sifted
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten slightly
1 1/4 cups milk
3 tablespoons milk
3 tablespoons salad oil
1 cup sour cream
1 1/2 tablespoons sugar
1 tablespoon Grand Marnier
2 tablespoons butter
2 cups capped and sliced strawberries
powdered sugar (to garnish)

Steps:

Crepes:.
Combine flour, sugar, baking powder and salt in mixing bowl.
Add eggs, milk and oil to dry ingredients.
Mix only until moistened.
Pour 1/4 cup batter for each crepe into hot-either well greased or non-stick pan and cook until top is full of bubbles, edges dry and underside browned.
Turn and brown other side.
Place on waxed paper.
Crepes may be made ahead and frozen with wax paper between them.
Filling:.
Combine sour cream, sugar, and Grand Marnier. Spread crepes with equal amounts of sour cream mixture and a few sliced strawberries.
Roll up and arrange in long, shallow dish.
Cover and refrigerate until serving time.
To heat, melt butter in a skillet or crepe pan over medium high heat.
Heat crepes carefully.
Add remaining strawberries and heat only until completely warmed.
Place 2 or 3 crepes on dessert plate and garnish with powdered sugar.

Nutrition Facts : Calories 357.7, Fat 22.8, SaturatedFat 10.2, Cholesterol 105.7, Sodium 370, Carbohydrate 31.6, Fiber 1.5, Sugar 9.8, Protein 7.7

Tips:

- For a more intense strawberry flavor, use fresh, ripe strawberries. If using frozen strawberries, thaw them completely before using. - To make the crepes, use a non-stick skillet or griddle. This will help prevent the crepes from sticking and tearing. - Cook the crepes for 1-2 minutes per side, or until they are golden brown. - Fill the crepes with your favorite fillings, such as strawberries, whipped cream, chocolate sauce, or ice cream. - Serve the crepes immediately, while they are still warm.

Conclusion:

Strawberries and cream crepes are a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple ingredients, you can create a sweet and satisfying treat that will impress your friends and family. So next time you're looking for a special dessert, give these strawberries and cream crepes a try. You won't be disappointed!