Penn Herb Wellness Guide
French Crepes with Cream Filling and Strawberry Topping
Ingredients
- Cream Filling4 oz cream cheese, softened
- 6 Tbs cottage cheese
- 1/4 cup sugar
- 1 tsp vanilla
- Strawberry Topping1 pint fresh strawberries, sliced
- 1 Tbs sugar
- Crepes1 cup all-purpose flour
- 1 tsp white sugar
- 1/4 tsp salt
- 3 eggs
- 2 cups milk
- 2 Tbs melted butter
Directions
- Cream FillingPlace cream cheese, cottage cheese, sugar, and vanilla in mixer; blend until smooth. Let filling rest in the refrigerator while you prepare the crepes.
- Strawberry ToppingRinse, hull, and slice the strawberries. Toss with sugar and let chill in the refrigerator until ready to serve.
- CrepesSift together flour, sugar, and salt; set aside.
- In a large bowl, whisk together eggs and milk. Once well mixed, slowly add in the flour mixture, just until smooth (over-whisking can cause the crepes to become rubbery).
- Next incorporate melted butter into the batter.
- A crepe maker or pan is useful, but any flat bottomed frying pan will work. Lightly oil the cooking surface and heat over medium heat.
- Pour two tablespoons of crepe batter into the pan, rotating the pan to evenly distribute. If using a crepe maker, use an offset spatula.
- When edges are beginning to brown (approximately 30 seconds), turn crepe and cook for 10 more seconds. Remove from pan and cool.
- Spoon cream filling into the center of each crepe and roll or fold closed.
- Top with macerated strawberries and serve. Feel free to add other fresh fruit and a sprig of mint as garnish.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.