Strawberry Cream Crepes

strawberry_cream_crepes

Oh, baby! These crepes are to die for. One of my favorite things to do: sleep in on a Saturday and then make these for brunch. That’s a perfect day right there. The great thing about crepes? There are so many different toppings … you’ll never get bored.

 

Crepes:

1 ½ c milk

3 eggs

2 T melted butter

1 t lemon extract

dash salt

1 ¼ c flour

2 T sugar

 

Combine milk, eggs, melted butter, and lemon extract in blender. Blend on low. Add salt, flour, and sugar. Blend until smooth. Pour 1-2 T into hot greased skillet and spread thin, forming a circle. Cook until top appears dry. Turn and cook another 15 seconds. Serve with cream filling and strawberry topping or your choice of toppings.

 

Cream Filling:

1 c heavy whipping cream

1 8-oz. package cream cheese, softened

2 c powdered sugar

1 t vanilla extract

 

In mixing bowl, beat cream until stiff peaks form. Set aside. In large mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth. Fold in whipping cream.

 

Strawberry topping:

1 box strawberry Danish Dessert

1 package strawberries

 

Cook Danish Dessert according to package directions, using 2 ½ cups water. Cover with saran wrap and let cool to room temperature. Meanwhile, hull and wash strawberries. Slice thin. Add to cooled Danish Dessert. Serve with crepes.

 

Other toppings:

sliced bananas and warmed caramel topping

butter, fresh-squeezed lemon juice, and powdered sugar

sliced strawberries (combined with 1-2 T sugar) and powdered sugar

ice cream with ice cream toppings

vanilla pudding and sliced strawberries

other fruit such as blueberries, raspberries, peaches, pineapple

maple or berry syrups

This entry was posted in Breakfast, Fruits, The Good Food. Bookmark the permalink.

2 Responses to Strawberry Cream Crepes

  1. christi says:

    I love these! This is the best recipe ever! Never have had a better breakfast than these!

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