These Strawberry Crepes are beautifully light, easy to make, and the dreamy cream cheese Greek yogurt filling places them squarely on the line between summery dessert and dreamy weekend breakfast. Time to assemble! Feel free to scale the recipe up. Add all crepe ingredients to a blender. They came out perfect. Whether we’re celebrating a birthday, anniversary, Mother’s Day, Father’s Day, or just because, you better believe there will be crepes on the table! For more detail on the folding technique, see the video in this post. Peggy, this brings a smile to my face!! Notify me of replies to my comment via email. Prepare the crepe batter in a blender (pictured above) or in a mixing bowl. 1. Swirl the skillet to spread the batter around the entire pan (pictured above). Add a small amount of butter and let melt. In a medium mixing bowl, beat the cream cheese and Greek yogurt until smooth and combined. Making crepes from scratch is one of those culinary endeavors I considered too fussy for my tastes. The crepe should look very slightly brown and golden on each side. Place the batter in the refrigerator for at least 30 minutes and up to 2 days to allow the batter to rest (or the crepes will be rubbery with air bubbles). I even own a fancy crepe pan, a gift Ben bought me years ago at my request. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. While the batter is resting, prepare the strawberry topping, cream cheese filling, and whipped cream following the instructions below. Flip the crepe over (I use a spatula to loosen the edges then quickly and carefully finish the job with my fingers, but BE CAREFUL not to burn yourself; the pan is hot and you are proceeding at your own risk). I'm the author and recipe developer here at and of The Well Plated Cookbook. With the exception of strawberry crepes suzette (an elegant restaurant dessert that is cooked tableside in a sauce of sugar, orange juice, and liqueur, then topped with brandy and lit on fire), the crepe fillings you’ll see in France are more simple. Did you make a recipe or travel somewhere amazing? Immediately lift and slowly swirl the skillet so that the batter runs evenly around the surface of the pan and the crepe forms a thin layer (the amount of batter you need will vary based on your skillet; adjust as you go). This decadent entree is perfect to serve for breakfast, brunch, or dessert. © 2010 - 2020 Well Plated by Erin. Here is a basic cream cheese crepe filling for you to adjust as you will. The strawberry and cream combination is less traditional compared to strawberry jam crepes or Nutella crepes. Then mix in the whipped cream. Cream Cheese Filling For Your Crepes. Add all crepe ingredients to a blender. 5 or Fewer Ingredients 8 or Fewer Ingredients No Restrictions. The Well Plated Cookbook is now available! When you’re ready to cook, melt butter in a nonstick skillet over medium heat, then add ¼ to ⅓-cup crepe batter. 2. Mix just … Thank you, Erin! To assemble and serve: Place a crepe on a plate and spread about 2 heaping tablespoons of the cream cheese mixture over half of it so that you create a half moon. I have a taste of France for you today! A blender makes the batter easier, and for cooking, any wide, nonstick skillet is perfect. If batter starts to stick to the frying pan, sprary with more non-stick spray. Crepes can be sweet or savory, depending upon your choice of filling and whether or not you include sugar in the batter. Crepe Fillings without Cream Cheese Recipes 1,096 Recipes. With a spatula, gently ease up each of the sides of the crepe slowly working your way to the middle and then flip. Allow the batter to chill in the refrigerator for. You’ve inspired me to try these. Repeat with remaining batter, rebuttering the pan every few crepes as needed and stacking the crepes on top of each other in the oven. When the batter is smooth, pour it into a bowl and let it sit for 30 minutes, or refrigerate it for up to 24 hours. Spray your skillet with non-stick spray. Carefully fold in the whipped cream until combined. Heat an 8-inch or 10-inch nonstick skillet crepe pan or nonstick skillet over medium heat and let warm for several minutes. Be sure to follow me on Instagram, Pinterest, and Facebook, too! Allow the batter to chill in the refrigerator for at least one hour to allow the bubbles to settle, although if you have more time for the batter to sit it certainly doesn’t hurt!

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