Strawberry Cream Crepes

A few weeks ago, I wrote a guest post for my friend Kim over at Cups by Kim.  If you didn't get a chance to see the recipe, I thought I would share it with you now!

Having never made crepes before (can you believe it?!), I decided to make  “Strawberry Cream Crepes” for my family for our Saturday morning breakfast. Nice change to our usual pancakes / waffles / french toast.  I did take the extra time to make the crepes over a few days (made the batter on Thursday night, made the crepes on Friday, and served them on Saturday) - and I am really glad that I did. Made for a mellow Saturday morning enjoying a lovely sweet breakfast before the busy-ness of Saturday kicked in.  Here are the recipes I used:

Strawberry Cream Crepes

Crepes – Source – Company’s Coming Desserts

4 eggs

1 cup milk

1 cup water

2 cups flour

4 tablespoons cooking oil

1 teaspoon sugar

½ teaspoon salt

Beat eggs in a large bowl until they are frothy.  Add remaining ingredients and beat until smooth.  Cover and store in fridge for a few hours to overnight (I stored overnight).  If you find the batter is too thick when you go to cook the crepes, add milk to thin it (I didn’t need to).  Pour approximately ¼ cup of the batter into a greased, hot crepe pan (I used a frying pan).  Tip the pan to swirl the batter all over the pan bottom (do this quickly, the crepe starts to cook the moment the batter hits the pan).  Remove from the pan when the underside starts to brown.  Cool and stack with waxed paper between each crepe.  If you aren’t using the crepes right away, wrap them in plastic and store in the fridge or into a freezer bag. 

Cream Cheese Filling - Source – Company’s Coming Desserts

1 package cream cheese, softened

¼ cup sugar

1 cup sour cream

Beat cream cheese, sugar and sour cream well. 

Strawberry Sauce

2 lb strawberries, washed, hulled and sliced

In a medium sized pot, put the washed, sliced strawberries.  Add a smidge of sugar (yes, just a smidge!).  Warm over medium heat until the strawberries start to break down, forming a chunky strawberry sauce.

Putting it all Together:

When you are ready to use your pre-made crepes, bring them out of the fridge (or freezer).  Use a pancake griddle to slowly warm the browned side of the crepes to your desired serving temperature.  Spread the cream cheese filling on the unbrowned side of the crepe and roll.  Top with the warmed strawberry sauce, a dollop of whipping cream, and serve!

VERDICT:

This was like having dessert for breakfast.  It was such a nice treat!  My husband and I both really enjoyed these crepes, and are already planning for our strawberry-banana ones tomorrow morning.  Our oldest son isn’t much of a cream cheese fan so we had to modify his slightly to just crepes and strawberries.  He still wasn’t as “in love” with the breakfast as we were (he prefers fluffy pancakes) but he did clean his plate.  I am really happy that I made the crepes the day before, so all we needed to do was warm, fill and roll in the morning – quick process and we all got to eat together!  I will be making this again!