Strawberry Crepes

Cuisine: French
Course: Breakfast, Brunch, Desserts
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Prep Time 15 minutes
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Total Time 1 hour 40 minutes
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7 Servings

Ingredients:

Crepes

  • 4 large eggs
  • 1 Cup Prairie Farms Whole Milk
  • 1 Cup Water
  • 2 Tbsp Prairie Farms Unsalted Butter melted
  • 2 Cups all-purpose flour
  • 1/4 tsp salt

Filling

  • 2 Containers (3.5 Oz) Prairie Farms Small Batch Strawberry Cream Cheese Spreads
  • 1 Tbsp lemon juice
  • 1 tsp grated lemon zest
  • 1/2 tsp vanilla extract
  • 4 Cups fresh strawberries sliced, divided
  • 1 Cup Prairie Farms Heavy Whipping Cream whipped

Directions:

  • 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, 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.

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