Strawberry Crepes

Name: Strawberry Crepes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 3/4 cup all-purpose flour; 1/4 teaspoon salt; 2 eggs; 1 egg yolk; 1 1/4 cups milk; 1 1/2 teaspoons vanilla extract; 6 tablespoons unsalted butter (melted); 1 cup heavy cream; 1 8 oz package cream cheese; 3/4 cup icing (confectioner's) sugar; 1 teaspoon vanilla extract; 3/4 cup strawberries (chopped); 1 cup strawberries (sliced); 1 cup pure maple syrup

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These strawberry crepes are an easy and impressive brunch dish, and are the perfect way to showcase sweet, ripe, juicy strawberries. Delicate golden crepes are stuffed with a fluffy strawberry and cream cheese filling, and covered in strawberry maple syrup.

Strawberries have got to be one of the best things about spring. I think of them as our reward for slogging our way through a cold, dreary winter. That said, thawed frozen strawberries can be used too, if you’re craving a taste of spring in the dead of winter!

Let’s talk about one of the best things about this dish (besides the strawberries).

Can Strawberry Crepes be Made Ahead?

Yes yes yes! The great thing about these strawberry crepes is that all the components can be made ahead. Because the point of brunch is sleeping in, right?

Crepes keep very well in the fridge for at least a day. Just reheat them for a few seconds before serving. Also the batter actually benefits from resting – cooking more evenly – so feel free to prepare that up to 24 hours before you plan to cook the crepes.
The sweet strawberry cream cheese filling is quick to make, but can also be prepared up to a day in advance and refrigerated until needed.
The strawberry maple syrup takes less than 5 minutes to make, but again will keep for at least a day or two in the fridge.

How to Make Strawberry Crepes

If you’ve never made crepes at home, I think you’ll find they’re much less fussy than you think!

Prepare the Batter

In a large bowl, whisk together the sifted flour and salt.
Add the eggs, egg yolk and vanilla. Slowly whisk in the milk until the batter is smooth. The batter will be very thin (not at all thick like pancake batter). Whisk in the melted butter.
Refrigerate the batter while you prepare the filling and syrup. It should rest for at least 30 minutes, or up to 24 hours, in the fridge for the most even cooking.

Prepare the filling

Whip the heavy cream and set aside. *You can use a commercial whipped topping if you like, but you will probably want to reduce the sugar in that case, since those products are already sweetened. I would start with 1/4 cup of sugar, and adjust to taste.
Beat the cream cheese on its own until smooth and beat in the icing sugar and vanilla. Taste and add more sugar if you like.
With a rubber spatula or spoon, gently fold the whipped cream and 3/4 cup chopped strawberries into the cream cheese mixture. Refrigerate until ready to use.

Make the Strawberry Maple Syrup

Cook the strawberries and maple syrup together over medium heat for 3-5 minutes. Let cool for a few minutes.
Using an immersion, or regular blender, blend the strawberries and syrup to desired consistency – chunky or smooth.

Make the Crepes

Heat a large non-stick skillet over medium-low heat and use a paper towel to grease the pan with a thin layer of butter.
Give the batter a good stir and pour about 1/3 cup into the pan. Pick up the pan immediately and rotate it so the batter spreads evenly over the bottom of the pan. It’s ok if there are some small holes.
Cook the crepe until set and the edges start to brown – about 2 minutes. Flip and cook another 30 seconds or so. Transfer to a plate. You can stack the crepes on top of each other. Continue with the remaining batter.

To assemble the crepes, spread about 1/3 cup of filling down the center of each crepe and roll the crepe around the filling. Drizzle with strawberry syrup and serve with additional fresh strawberries for garnish.

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