Strawberry Crepes

Over Mother’s Day weekend my mom brought her crepe pan and taught me how to make crepes.  Had I known they were so easy to make I would have been doing this a long time ago.

You don’t have to have a crepe pan you can use a regular skillet, but using a crepe pan makes you feel really professional.  You start to think you could own a french crepe stand at the farmer’s market.

Crepe batter:

1 cup. flour
1 tsp white sugar
1/4 tsp salt
3 eggs
2 cup milk
2 Tbs. melted butter

sift flour, sugar & salt and set aside.  Beat eggs and milk with electric mixer.  Beat in flour until smooth then stir in melted butter.


8 oz. cream cheese, softened
1 1/4 cup confectioners sugar, sifted
1 Tbs lemon juice
1 tps lemon zest
1/2 tsp vanilla
1 cup heavy cream, whipped, fold in gently
1 carton strawberries, sliced
1-2 Tbs white  sugar

Mix sliced strawberries with white sugar and set aside.

Combine cream cheese, confectioners sugar, lemon juice, zest and vanilla in a mixer.  Fold in heavy cream.  refrigerate.

Getting the crepes just right takes some practice.  It took me multiple tries until I was satisfied with the result and I want to share them with you so that you know I’m not perfect.  I make lots of mistakes at lots of stuff…not just crepes.

I finally got the hang of it.  Here’s the trick…Use a pastry brush to lightly coat the pan with vegetable oil.  The fire has to be very low.  Only pour about 1/4 cup of batter into the pan and swirl it around to spread it nice and thin.  It only takes a couple of minutes until you can run a knife all around the edges.  Gently pick it up with the knife and flip it over.

When you are ready to serve, spoon a couple of scoops of filling on to a crepe.  Roll it up, top with strawberries and some more confectioners sugar and you’ve got a dessert to die for.  This is seriously delicious.

These thin little pancakes freeze really well too.  In case you want to make them ahead of time and then pull them out and wow somebody…say your mother-in-law or your boss.  Just place a piece of wax paper in between each crepe and seal in a zip lock freezer bag.  They thaw out in minutes.

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