Strawberry Cream Crêpes

These easy-to-make fresh Strawberry & Cream Crepes are light, creamy, and perfect for Mother's Day!

Course Breakfast or Brunch, Dessert

Cuisine American, French

Diet Vegetarian

Prep Time 20

Homemade Crepes 1 25

Total Time 1 45

Servings crepes

Calories 210kcal

Ingredients

2 pints strawberries hulled and sliced, divided
2 cups heavy whipping cream
⅔ cup sugar
1 tablespoon vanilla
12 medium crêpes cooked, Homemade or Ready-made

US Customary - Metric

Instructions

Hull and slice half of the strawberries. Set aside.
In a blender or food processor, puree the other half of the strawberries with about ¼ cup heavy cream and set aside.
Using an electric mixer, whip the remaining 1¾ cups of heavy cream until it begins to form soft peaks. Continue to mix, adding the sugar a little at a time.
Once the sugar is all mixed in, continue to mix until medium-stiff peaks begin to form.
Turn mixture down to LOW and slowly stream in the stir in pureed strawberry mixture. Whip for a few seconds more to fully incorporate the strawberries.
Refrigerate the strawberry cream until you are ready to assemble crêpes.

Assembly

Lay one prepared crepe flat on a plate.
Spoon or pipe in a line of strawberry cream down the middle, and then layer on a handful of sliced fresh strawberries.
Fold the two sides over the middle, wrapping the strawberries and cream.
Pipe or spoon more strawberry cream across the top, and garnish with more sliced strawberries, and mint leaves if desired.

Notes

Nutritional Information listed includes only values for strawberry creme. It does not include values for actual crepes.

You can substitute on any cane berry (i.e., blackberries, Marion berries, boysenberries, raspberries, etc.)for the strawberries. For example:

Raspberry Cream Crepes: Substitute raspberries for the strawberries; otherwise, make them the same way.
Blackberry Cream Crepes: Substitute blackberries for the strawberries; otherwise, make them the same way.

Both the filling and the crepes can be made ahead of time; then the day-of, you'll need just a few minutes to assemble them.

Advance Prep

Strawberry Cream

The strawberry cream can be made up to two days ahead of time. Refrigerate prepared strawberry cream sealed in a pastry bag or large plastic freezer bag, and use the bag to pipe on the cream when you are ready to assemble the crepes.

Crepes

Refrigerator: Separate crêpe layers with parchment or waxed paper. Wrap the stack on plastic wrap, and then place in a tightly sealed container. Crepes can be made ahead and refrigerated for up to three days.

Freezer: Separate crêpe layers with parchment or waxed paper. Wrap the stack on plastic wrap, and then place in a tightly sealed container. Frozen crêpes will keep for up to three months.

Thaw frozen crepes in the refrigerator. Use care when separating crepes: they are quite fragile.

Nutrition