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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 361.2
  • Total Fat: 4.0 g
  • Cholesterol: 66.3 mg
  • Sodium: 184.2 mg
  • Total Carbs: 62.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 5.8 g

View full nutritional breakdown of Strawberry Cream Crepes calories by ingredient
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Strawberry Cream Crepes

Submitted by: SRWOODSY

Introduction

EXCELLENT! Can vary recipe for richness or lightness. I usually try to make it the lightest as possible. Can make it even lighter by just using plain unsweetened strawberries instead of making the topping as recipe says. EXCELLENT! Can vary recipe for richness or lightness. I usually try to make it the lightest as possible. Can make it even lighter by just using plain unsweetened strawberries instead of making the topping as recipe says.
Number of Servings: 8

Ingredients

    Buy pre-made crepes (or make with these ingredients):
    1 1/2 c. milk
    3 eggs
    2 T. butter, melted
    1/2 t. lemon extract
    1 1/4 c. flour
    2 T. sugar
    Dash salt

    Topping:
    1/2 c. sugar
    2 T. cornstarch
    3/4 c. water
    1 T. lemon juice
    4 c. sliced fresh strawberries

    Filling:
    1 c. heavy whipping cream
    1 pkg. (8oz.) no fat cream cheese
    2 c. powdered sugar
    1 t. vanilla extract

Directions

In a large bowl, combine milk, eggs, butter and lemon extract. Combine flour, sugar and salt; add to milk mixture and beat until smooth. Cover and refrigerate for 1 hour. Heat a lightly greased 8 inch nonstick skillet. Stir batter; pour 2 T into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15 to 20 seconds more. Remove to a wire rack. Repeat with remaining batter, greasing the skillet as needed. When cool, stack crepes with waxed paper or paper towels between them.

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 1 t. strawberry extract and 1/4 t. red food coloring, if desired). Cool. Add strawberries.

In a small mixing bowl, beat 1 c. heavy whipping cream until stiff peaks form; set aside. (I skip this step, and just put pressurized whipped cream on top of the crepes when done. If you want to make the recipe richer by using the whipping creme, just add it to the other filling ingredients after the other filling ingredients are mixed.) In a large mixing bowl, beat the cream cheese, powdered sugar and vanilla until smooth. (This is where to fold in the heavy whipped cream, for the heavier version.) Sppon filling down the center of each crepe; roll up. Top with strawberry topping.

Number of Servings: 8

Recipe submitted by SparkPeople user SRWOODSY.






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