Strawberry Cream Crepes

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 large eggs (At room temperature)
• 1 cup milk (At room temperature)
• 1 tbsp vanilla extract (For the crepe batter)
• 1 tbsp baking powder (Listed under filling and topping, but used in the crepe batter in the instructions)
• 1 cup fresh strawberries (Plus additional berries for topping, as desired)
• 4 oz reduced-fat cream cheese (Softened to room temperature; the source also gives heavy whipping cream as an alternative)
• heavy whipping cream (Alternative to the 4 ounces reduced-fat cream cheese; amount not specified)
• 0.6667 cup nonfat plain Greek yogurt (Two-thirds cup; blended with the strawberries and cream)
• 1 tsp pure vanilla extract (For the strawberry cream filling)
• 2 tbsp honey or maple syrup (Taste and adjust sweetness as desired)
• butter (A small amount for cooking the crepes; quantity not specified)
• chocolate (For topping; quantity not specified)
• powdered sugar (Optional, for dusting; quantity not specified)

Steps

1. 1

   Place the flour, granulated sugar, baking powder, and vanilla extract in a blender. Add the eggs and milk, then blend until the batter is smooth and creamy, stopping to scrape down the sides as needed.

2. 2

   Pour the crepe batter into a mixing bowl, cover it, and let it rest for 30 minutes. Alternatively, refrigerate it for up to 24 hours.

3. 3

   Add the strawberries, Greek yogurt, cream cheese or heavy whipping cream, the measured vanilla extract, and honey or maple syrup to a blender. Blend until smooth. Taste and adjust the sweetness as desired.

4. 4

   Refrigerate the strawberry cream filling until you are ready to cook the crepes.

5. 5

   Heat a nonstick skillet over medium heat and let it warm for several minutes.

6. 6

   Add a small amount of butter to the skillet and let it melt.

7. 7

   Pour some crepe batter into the skillet.

8. 8

   Cook the crepe until the top looks dry, about 1 minute.

9. 9

   Flip the crepe over and cook for another 15 to 30 seconds, just until set. The crepe should be very slightly brown and golden on each side.

10. 10

    Repeat with the remaining batter, adding a little more butter to the skillet as needed.

11. 11

    Serve the crepes with the strawberry cream filling.

12. 12

    Top with additional cream, chocolate, and berries, then dust with powdered sugar if desired. Serve immediately.

Notes

The source lists baking powder under “Filling and Topping,” but the instructions add it to the crepe batter. The amount of butter for cooking and the quantities of topping cream, chocolate, extra berries, and powdered sugar are not specified. The source says “strawberry Greek yogurt and cream”; this extraction interprets that as blending the listed strawberries, Greek yogurt, and cream together.

Nutrition per serving

• breakfast
• dessert
• crepes
• French-inspired
• stovetop
• vegetarian
• fruit-filled
• sweet