Crepes are a twist on traditional breakfast pancakes. Sweet fillings make them the ultimate treat. Making these ultra-thin pancakes can be a little tough at first, but once you get the technique down, getting them on the table is a snap. Discover how to make decadent strawberry cream cheese crepes.
Breakfast is supposed to be the most important meal of the day. But too many of us skip it altogether. This morning meal often consists of little more than a rushed cup of coffee and perhaps, some edible afterthought, like a doughnut we grab on the go.
Sometimes we’re put off by the idea of breakfast because we’re told it has to be healthy, calling to mind visions of plain yogurt and granola bars. Ultimately, we don’t think of breakfast as a time to indulge in something decadent. But if you want a sweet treat for breakfast now and then, we have something for you. Think of it as ‘dessert for breakfast.”
It’s like the traditional pancake, with a twist of berries and cream cheese goodness. You’ve probably seen it on the breakfast menu of your favorite family restaurant, but did you know you can make it at home? In a few minutes, you will have the recipe for a most delectable breakfast…or anytime treat: strawberry cream cheese crepes.
Just What Are Crepes and Where Did They Come From?
Crepes are wafer-thin pancakes that trace their origins to the region of Brittany in northwestern France. The first recipes called for buckwheat flour. Modern-day crepe batter is made of white flour, eggs, milk, and a handful of other ingredients. Cooks pour the batter onto a hot, oiled griddle (or another flat cooking surface) and spread it out to make an ultra-thin, round pancake.
Creating the crepe itself is only the beginning. The most fun — and creative part — is making the filling. Similar to the way a tortilla is a base for many different kinds of wraps and Latin dishes, so the crepe is rolled up with decadent fillings inside.
Crepes come in two types: savory and sweet. The savory variety is loaded up with meats, eggs, cheese, veggies, and herbs. The decadent — I mean sweet — kind are filled with any manner of saccharine delights, such as fruit, chocolate, whipped cream, and Nutella. It goes without saying that the crepes we’re going to show you how to make fall into the sweet category since their primary ingredients are berries and sweet cream cheese.
A Sweet Treat for a Special Occasion, or Just Because
Crepes probably aren’t the first things that come to mind when you think “breakfast.” This makes them ideal for special occasions, like anniversaries or other celebratory events. You can serve them up to give your special someone breakfast in bed. Or put them on the menu for a birthday brunch. Of course, you can make them as a fun, fruit-filled snack or do something different and have breakfast for dinner.
A Quick Caveat About Cooking Crepes
It can be a little tough at first to get the hang of cooking crepes because they are so thin and can easily stick to the pan. To make your life easier, use a thoroughly-seasoned pan or non-stick skillet. Make sure the oil or butter you use for frying gets fairly hot before you pour in the batter. Otherwise, your crepe mixture will absorb too much of the fat, causing it to become heavy and greasy — a recipe for disaster.
Your first attempts at crepe-making may leave a little something to be desired until you develop a knack for flipping them quickly. Keep working on it, and it won’t be long before you can turn them fast enough to keep them from tearing. And the fruits of your labor — no pun intended — will be that much more enjoyable.
Decadent Strawberry Cream Cheese Breakfast Crepe Recipe
And now for the part, you’ve been waiting for. Without further ado, here is your decadent strawberry cream cheese breakfast crepe recipe.
- 1 cup of flour
- 1 cup milk
- ½ cup of water
- 4 eggs
- 4 tablespoons melted butter for the batter, plus another 4 tablespoons for frying
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 eight-ounce block of cream cheese at room temperature
- 2 cups powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
Fruit Sauce ingredients
- 2 cups strawberries, washed and capped
- ¼ cup of sugar
Step 1; Make the Filling and Fruit Sauce.
Before starting on the pancake part of this recipe, make the filling and fruit sauce.
For the filling: Beat the cream cheese with an electric mixer until it’s smooth. Add the powdered sugar, a little at a time, and continue beating the mixture until it’s smooth. Beat in the salt and vanilla until they’re fully distributed. Set the filling aside.
For the fruit sauce: Slice the berries into bite-sized chunks. Squash about half the berries with a stick blender or potato masher. Stir in the sugar until it’s dissolved, then add the rest of the berries. Set aside.
Step 3: Prepare to Fry.
Over medium-high heat, melt a half teaspoon of butter in a seasoned cast-iron or non-stick skillet. While the butter’s liquefying, prepare the crepe batter.
Step 4: Whip Up the Batter.
In a large mixing bowl, measure the flour, salt, and sugar. Add milk and water and whisk together. One at a time, drop in the eggs, whisking after each addition. Add the butter and keep mixing. If your bowl doesn’t have a pouring lip, you might be better off pouring the batter into a pitcher before transferring it to the pan.
Step 5: Fry the butter.
Rotate the skillet to spread the melted butter all over the surface. Let the butter cook a few more minutes until it’s golden.
Step 6: Fry the crepes.
Pour enough batter into the pan to cover half its surface. Tilt the pan so its entire surface is covered. Cook the batter until it’s bubbly and light brown around the edges. Remove the pan from the heat to turn the crepe. Run the edge of a spatula all along the edge of the crepe, lifting it slightly.
With a quick flip of your wrist, slip the spatula under the pancake and turn it over to cook the other side.
Step 7: Transfer the crepe.
Transfer the crepe to a plate and use wax paper between crepes to keep them from sticking together. Repeat these steps until you’re out of batter.
Step 8: Put your crepes together.
Place each crepe onto a plate. Spread a thin layer of cream cheese filling all over each pancake. Place about a quarter cup of the strawberry sauce down the center of each crepe. Fold the edges of the crepe toward the middle, over the strawberries and filling. Garnish the top with extra strawberries and a little powdered sugar. Enjoy!