Strawberry Filled Crepes Recipes

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STRAWBERRY CREPES



Strawberry Crepes image

Umm Umm Ummm! This recipe was given to me by a friend and I just love it. Crepes with chocolate, strawberries and a whipped topping -- what more can I say!

Provided by ChrisNf

Categories     Breakfast and Brunch     Crepes     Sweet

Time 25m

Yield 4

Number Of Ingredients 10

1 egg, beaten
¼ cup skim milk
⅓ cup water
1 tablespoon vegetable oil
⅔ cup all-purpose flour
¼ teaspoon white sugar
1 pinch salt
½ cup semisweet chocolate chips
1 cup sliced fresh strawberries
¾ cup frozen whipped topping, thawed

Steps:

  • In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
  • Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
  • In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
  • To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 36.3 g, Cholesterol 46.8 mg, Fat 13.4 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 6.8 g, Sodium 27.1 mg, Sugar 16.1 g

CREAMY STRAWBERRY CREPES



Creamy Strawberry Crepes image

Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. -Kathy Kochiss, Huntington, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 7 servings.

Number Of Ingredients 14

4 large eggs
1 cup 2% milk
1 cup water
2 tablespoons butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped

Steps:

  • In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

Nutrition Facts : Calories 415 calories, Fat 26g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 163mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.

STRAWBERRY CREME CREPES



Strawberry Creme Crepes image

I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. -Debra Latta, Port Matilda, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h25m

Yield 22 crepes.

Number Of Ingredients 20

1-1/2 cups milk
3 large eggs
2 tablespoons butter, melted
1/2 teaspoon lemon extract
1-1/4 cups all-purpose flour
2 tablespoons sugar
Dash salt
TOPPING:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon lemon juice
1 teaspoon strawberry extract
1/4 teaspoon red food coloring, optional
4 cups sliced fresh strawberries
FILLING:
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and, if desired, food coloring. Cool. Add strawberries. , In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.

Nutrition Facts :

STRAWBERRY FILLED CREPES



Strawberry Filled Crepes image

Go out of the ordinary one breakfast...or dinner...and treat your family to this rich and incredibly scrumptious crepe delight

Provided by Tearanii

Categories     Breakfast

Time 46m

Yield 1 dozen

Number Of Ingredients 12

3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons powdered sugar
2 eggs
2/3 cup milk
1/3 cup water
1/4 teaspoon vanilla
strawberry sauce
1/2 cup sugar (or to taste)
1 pint strawberry, sliced
sweetened whipped cream (to garnish)

Steps:

  • Make the strawberry sauce first. Place sugar and strawberries in a saucepan and stir over medium heat until sugar dissolves. Add cornstarch mixture and cook until thickened and bubbly. Cool to room temperature.
  • For the crepes, sift together flour, salt, baking powder and sugar. Beat eggs and stir in milk, water and vanilla. Make a well in the sifted ingredients. Pour in the liquid and stir quickly to combine. A few small lumps are fine.
  • Heat an 8-inch skillet. Grease it with a few drops of oil. Add a small quantity of batter. Tip the skillet and let the batter spread over the bottom. Cook the crepe over moderate heat. When it is brown underneath, reverse it and brown the other side. Use a few drops of oil for each crepe. Yield: 1 dozen crepes.

Nutrition Facts : Calories 1161.3, Fat 17.9, SaturatedFat 7, Cholesterol 445.8, Sodium 1752.8, Carbohydrate 224.4, Fiber 9.7, Sugar 133.4, Protein 30

STRAWBERRY FILLING FOR CREPES



Strawberry Filling for Crepes image

I wanted to make strawberry crepes for my family, but couldn't find a recipe I liked. I experimented and came up with this: warm strawberries in sauce. Not too sweet, slightly tart. Enough for 4-5 crepes. I'd appreciate feedback and any possible improvements.

Provided by LoydaP

Categories     Breakfast

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1 cup frozen strawberries
1 tablespoon cold water
1/4 teaspoon cornstarch
4 teaspoons sugar
1 pinch salt
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon vanilla (optional)

Steps:

  • In a pot, melt butter on medium heat.
  • Put in frozen strawberries.
  • Dissolve cornstarch in cold water, add to pot.
  • Add sugar and salt.
  • Stir and turn heat down to low-medium.
  • Allow to simmer until strawberries are soft.
  • Smoosh strawberries.
  • If you'd like a thicker consistency, allow to simmer on low heat, uncovered.
  • Remove from heat and allow to cool for one minute.
  • Add cinnamon and vanilla.
  • Wrap in crepes. Make beautiful with fresh strawberries and powdered sugar or whipped cream.

DESSERT CREPES WITH STRAWBERRY CREAM FILLING



Dessert Crepes with Strawberry Cream Filling image

Yummy!! This recipe will knock the socks off any guest! This recipe my mother originally found out of a cookbook, but unfortunately I do not know which. This works well with both frozen and fresh strawberries. I'd imagine almost any fruit could be substituted as well. (Prep time does not include chilling of strawberries).

Provided by HeliWif

Categories     Breakfast

Time 50m

Yield 12 6inch Crepes

Number Of Ingredients 11

2 cups sliced strawberries
1/4 cup sugar
1 (8 ounce) package cream cheese, softened
1/4 cup powdered sugar
2 tablespoons sugar
1/2 teaspoon vanilla
4 eggs
1 1/3 cups milk
2 tablespoons oil or 2 tablespoons melted butter
1 cup flour
1/2 teaspoon salt

Steps:

  • To make strawberry cream: Combine the strawberries and sugar and chill, anywhere from an hour to overnight.
  • Drain excess water from strawberries and sugar.
  • In mixing bowl blend cream cheese and powdered sugar until smooth.
  • Stir in reserved strawberries.
  • To make dessert crepes: Beat eggs; add remaining ingredients (batter can be refrigerated up to 2 hours).
  • Heat pan over med-high heat (you can use an actual crepe pan, but I just use a small frying pan).
  • When a few drops of water sprinkled on the pan bounces is about the right temperature.
  • Pour about 1/8 C of batter into pan, tilting to spread evenly.
  • When the crepe has turned a light brown color you may or may not want to turn to brown other side.
  • Turn to brown other side if batter has not set.
  • Fill crepes with strawberry cream.
  • May serve immedietly or chills well in the refrigerator (up to 2 days).
  • Before serving I usually sprinkle a little extra powdered sugar on the crepes.
  • The dessert crepe receipe will also work well with many other fillings.

STRAWBERRY-FILLED RICOTTA CREPES



Strawberry-Filled Ricotta Crepes image

Ricotta crepes adapted from the Star Tribune. Top with powdered sugar, maple syrup, or yogurt.

Provided by Sarah Dipity

Time 35m

Yield 8

Number Of Ingredients 11

1 cup milk
⅔ cup unbleached all-purpose flour
½ cup ricotta cheese
4 large eggs
2 tablespoons white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
⅛ teaspoon almond extract
nonstick cooking spray
1 teaspoon unsalted butter, or as needed
1 cup sliced fresh strawberries

Steps:

  • Combine milk, flour, ricotta cheese, eggs, sugar, vanilla, salt, and almond extract in a blender; process until smooth. Let sit for 15 minutes, or cover and refrigerate for 1 hour or longer.
  • Heat an 8-inch omelette pan over medium heat for 1 to 2 minutes. Lightly spray the hot pan with nonstick spray and melt a little butter in it. Pour 1/3 cup batter into the hot pan. Wait a few seconds, then slowly tilt the pan in all directions until the bottom surface and part of the sides are coated. Cook until top surface is dry and the edges release easily with the tip of a pairing knife; this will happen quickly.
  • Place 2 tablespoons sliced strawberries directly in the center of each crepe while still in the pan. Fold crepe into quarters and transfer to a plate to serve. Cook remaining batter the same way; be sure to stir the batter each time because it settles quickly.

Nutrition Facts : Calories 133.3 calories, Carbohydrate 15.1 g, Cholesterol 101.1 mg, Fat 4.9 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.2 g, Sodium 138.5 mg, Sugar 5.9 g

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