Strawberry Cream Cheese Filled Crepes

Ingredients

• 1 cup Whole Milk (room temperature)
• 1 cup All-Purpose Flour (sifted)
• 2 tablespoons Unsalted Butter (melted, not hot)
• 2 large Eggs (room temperature)
• 2 tablespoons Granulated Sugar (for batter)
• 0.25 teaspoon Salt
• 1.5 cups Fresh Strawberries (halved for maceration, extra for garnish)
• 2 tablespoons Granulated Sugar (for maceration)
• 8 ounces Cream Cheese (softened to room temperature)
• 0.25 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 0.5 cup Heavy Whipping Cream (chilled)
• 0.5 cup Whipped Cream (for topping, optional)
• 2 tablespoons Sliced Almonds (for garnish, optional)
• 2 tablespoons Chocolate Chips (for garnish, optional)
• 1 tablespoon Dried Cranberries (for garnish, optional)
• 1 tablespoon Caramel Sauce (drizzle on top, optional)

Instructions

1. Blend Crepe Batter

   Add the milk, flour, melted butter, eggs, granulated sugar and salt to the blender. Blend on medium speed until the mixture is completely smooth and free of lumps.

   Time: PT5M

2. Rest Batter

   Transfer the batter to a clean container, cover, and refrigerate for 30 minutes. This allows the gluten to relax and the batter to thicken slightly.

   Time: PT30M

3. Macerate Strawberries

   Combine the halved strawberries with 2 Tbsp granulated sugar in a bowl. Stir gently and let sit for 30 minutes until the berries release their juices and become soft.

   Time: PT30M

4. Beat Cream Cheese

   In a mixing bowl, beat the softened cream cheese with a paddle attachment (or hand mixer) until smooth and creamy, about 2 minutes.

   Time: PT2M

5. Add Sweeteners and Flavor

   Add powdered sugar and vanilla extract to the cream cheese, mixing for another 1 minute until fully incorporated.

   Time: PT1M

6. Incorporate Macerated Berries

   Add the macerated strawberries together with their juices to the cream cheese mixture. Pulse briefly with the paddle attachment to break up larger pieces while keeping some texture.

   Time: PT5M

7. Whip Heavy Cream

   Pour the chilled heavy whipping cream into the bowl and whip on high speed until thickened but not fully stiff, about 2‑3 minutes.

   Time: PT3M

8. Chill Filling

   Cover the strawberry‑cream cheese filling and refrigerate for at least 30 minutes before using. This firms the mixture for easier spreading.

   Time: PT30M

9. Cook Crepes

   Heat a non‑stick skillet over medium heat and melt a small pat of butter. Pour ¼ cup of batter into the center, immediately swirl the pan to spread the batter into a thin, even circle. Cook 1 minute until the edges lift and the underside is lightly golden, then flip and cook another 30 seconds. Transfer to a plate and repeat with remaining batter.

   Time: PT15M

   Temperature: Medium heat

10. Assemble & Garnish

    Lay a crepe flat, spread a generous spoonful of the chilled strawberry cream cheese filling, then roll gently. Top with a dollop of whipped cream, fresh strawberry quarters, sliced almonds, chocolate chips, dried cranberries, and a drizzle of caramel sauce if desired.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g