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Creamy Strawberry Crepes
Prep
30 mins
Cook
30 mins
Servings
6
Difficulty
Medium
These delicate crepes have become my go to dessert whenever I want to impress without spending hours in the kitchen. The whole thing comes together in just an hour, and honestly, most of that is just waiting time. I love how the tangy cream cheese filling balances the sweet strawberries, and those fresh berries are packed with vitamin C to boot. The lemon zest adds this bright, sophisticated flavor that makes everyone think you spent way more effort than you actually did. Best part? You probably have most of these ingredients sitting around already, so it's budget friendly too.
Ella x
Ingredients
- ¾ cup all-purpose flour¾ cup all-purpose flour
- ½ cup milk½ cup milk
- ½ cup water½ cup water
- 33 eggs
- 33 tablespoons butter, melted
- ½ teaspoon salt½ teaspoon salt
- 11 ¼ cups sifted confectioners' sugar
- 11 (8 ounce) package cream cheese, softened
- 11 tablespoon lemon juice
- 11 teaspoon lemon zest
- ½ teaspoon vanilla extract½ teaspoon vanilla extract
- 11 cup heavy cream, whipped
- 44 cups sliced strawberries
Detail level
Instructions
- 1
Place flour, milk, water, eggs, melted butter, and salt into a blender; blend until smooth and set aside.
- 2
Beat confectioners' sugar, cream cheese, lemon juice, lemon zest, and vanilla with an electric mixer in a large bowl until smooth. Gently fold in whipped cream.
- 3
Heat a lightly oiled griddle or non-stick skillet over medium heat.
- 4
Pour or scoop batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate the pan to spread batter as thinly as possible. Flip over when batter is set and edges begin to brown. Continue cooking until bottom begins to brown. Stack finished crepes on a plate; cover with a damp towel.
- 5
Fill each crepe with 1/4 cup sliced strawberries and 1/3 cup cream cheese filling. Roll up and top with a dollop of cream cheese filling and more sliced strawberries.
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