Homemade Strawberry Crepes
Easy recipe to make Homemade Strawberry Crepes.
Servings 8 7" crepes
Equipment
- 7" non-stick skillet
- thin metal spatula
- non-stick cooking spray, like Pam
Ingredients
Crepes:
- 2 large fresh eggs room temperature
- 1 cup milk
- 1 cup flour all purpose
- 1 tablespoon butter melted
- optional 1-2 tablespoons white granulated sugar (if you prefer a sweeter crepe)
Strawberry Filling:
- 3 cups strawberries, fresh sliced
- 1/3 cup white sugar
- 1 cup cottage cheese
- 1 cup sour cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract pure
- whipped cream for garnish
Instructions
How to make crepes:
- Process milk and eggs together in blender for 30 seconds.
- Keep speed low, and slowly add flour and butter, processing just until blended.
- Heat skillet over high heat until thoroughly heated.
- Lightly grease a 7" skillet with non-stick cooking spray.
- Pour scant 1/4 cup of batter onto heated skillet, picking up pan by the handle and tilting pan so the batter swirls over entire bottom of pan evenly.
- Return pan to the heat.
- Cook until bottom of crepe is turning golden, 1-2 minutes.
- Gently loosen edges from skillet and flip to brown the other side.
- Remove from skillet, and repeat process until you have cooked all crepes.
Strawberry Filling:
- Hull and slice strawberries. Lightly toss with white sugar. Set aside.
- Whip cottage cheese in a blender or food processor on high speed. Process until smooth.
- In a small mixing bowl, stir in smooth cottage cheese, sour cream, vanilla extract and powdered sugar.
- Fill crepes with a dollop of cheese mixture and strawberries on top.
- Fold crepe over in half and then in half again.
- Top with more berries and whipped cream.
- Garnish with fresh green lemon balm or mint sprig.