Description
Delicious and light strawberry crepes made with a blend of all-purpose and whole wheat flour, filled with a smooth cream cheese and Greek yogurt mixture, and fresh sliced strawberries. These crepes are perfect for breakfast, brunch, or a sweet snack, offering a balance of creaminess and fruity freshness.
Ingredients
Batter Ingredients
- ½ cup all-purpose flour
- ½ cup white whole wheat flour (or additional all-purpose flour)
- 1 tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon (optional)
- 2 large eggs (at room temperature)
- 1 1/3 cups nonfat milk (at room temperature)
- 2 tablespoons unsalted butter (melted and cool to room temperature, plus additional for cooking)
Filling Ingredients
- 2 ½ cups sliced fresh strawberries (from 1 16-ounce box)
- 4 ounces reduced fat cream cheese (softened to room temperature)
- 2/3 cup nonfat plain Greek yogurt
- 2 teaspoons pure vanilla extract
- 2 tablespoons honey
Topping
- Powdered sugar (optional)
Instructions
- Prepare the batter: In a high-powered blender, combine all-purpose flour, whole wheat flour, sugar, salt, and cinnamon. Add eggs and milk, then pour in melted butter. Blend until smooth and creamy, scraping sides as needed. Pour the batter into a mixing bowl, cover, and let it rest for 30 minutes at room temperature or refrigerate up to 24 hours. Alternatively, whisk dry ingredients in a bowl, add eggs, then gradually whisk in milk and butter until smooth, and rest as directed.
- Prepare the filling and strawberries: Slice fresh strawberries and refrigerate until serving. In a medium bowl, beat together softened cream cheese and Greek yogurt until smooth. Mix in vanilla extract and honey, adjusting sweetness to taste. Keep refrigerated until ready to use.
- Preheat for cooking: Optional step to keep crepes warm by preheating the oven to 200°F. Line a baking sheet with parchment paper and place near the stove with filling and strawberries at room temperature.
- Cook the crepes: Heat an 8- or 10-inch nonstick crepe pan or skillet over medium heat for several minutes. Add a small amount of butter to melt. Stir the batter well, then pour ¼ to ⅓ cup into the pan, swirling immediately to create a thin even layer. Cook until the top looks dry, about 1 minute. Carefully flip the crepe and cook the other side for 15-30 seconds until lightly browned. Transfer cooked crepe to the baking sheet and keep warm in the oven, or plate at room temperature. Discard the first crepe if it tears.
- Repeat cooking: Continue cooking remaining batter, adding butter to the pan every few crepes and stacking them in the oven or on a plate.
- Assemble and serve: Place one crepe on a plate. Spread about 2 heaping tablespoons of cream cheese mixture over half the crepe. Layer sliced strawberries on top and fold the crepe in half to cover the berries, forming a half moon. Then fold once more into a rough triangle. Top with extra cream cheese mixture, more strawberries, and dust with powdered sugar if desired. Serve immediately and enjoy.
Notes
- The first crepe often tears and is usually discarded; this is normal.
- Batter can rest for 30 minutes at room temperature or refrigerated up to 24 hours for better texture.
- Use nonstick pans and butter between batches to prevent sticking.
- Adjust amount of batter per crepe based on skillet size for desired thickness.
- Optional powdered sugar topping adds a touch of sweetness and presentation enhancement.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
