Warm crepes filled with sweetened cream cheese and blanketed in a spiked strawberry sauce. This is a
great make ahead dessert that will wow your guests!
-MBK
Cream Cheese Strawberry Crepes
Ingredients
Cream Cheese Filling
- 2 8oz pkg. cream cheese room temperature
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 1 Tbsp. whole milk
Strawberry Sauce
- 4 Tbsp. unsalted butter
- 3 cups fresh sliced strawberries
- 1/4 cup granulated sugar
- 1 Tbsp. corn starch
- 1/4 cup orange liquor or fresh orange juice
Instructions
For Crepe Filling:
- Add all ingredients into a medium size bowl. Using hand mixer, beat mixture until light and creamy.
For Crepes:
- Make 1 recipe of MBK's basic crepe batter.
- Heat crepe pan or shallow non-stick pan over medium-high heat. Add a light layer of butter. Pour about a 1/4 cup crepe batter into pan, and working quickly, tilt the pan to spread the crepe batter evenly in a circle. Once the top starts to look set, flip the crepe over and cook the other side for a few more seconds (30-45). Put cooked crepe onto a plate and continue cooking the remainder of the crepe batter.
Crepe Assembly:
- Pour crepe filling either into a piping bag or a gallon size ziplock bag. Twist the bag, working the filling into one corner, and cut the tip off using scissors to create a quarter size hole.
- Lay a cooked crepe out on a plate. Pipe a straight line of the cream cheese filling on the left side of the crepe. Starting on the left, gently roll the crepe over the filling into a cigar shape. Lay into a 9×13 baking dish and repeat with remaining crepes.
Strawberry Sauce
- In a medium sauce pan, melt butter over medium heat. Add strawberries and cook for 2-3 minutes until strawberries are bubbly begin to break down. Lower heat, add sugar and cornstarch and stir to combine. This will help thicken the sauce. Once thickened, add your orange juice or liquor and continue cooking for 2-3 more minutes or until alcohol has cooked out.
Serving Crepes
- Add prepared crepes into pan with strawberry sauce to warm through.
- Remove crepe from pan and put on serving dish. Pour a large spoonful of strawberry sauce on top and serve with a dollop of fresh whipped cream. Enjoy!
Basic Crepe Batter
Ingredients
- 1 1/2 cups whole milk
- 2 whole eggs
- 2 egg yolks
- 1/4 cup melted butter cooled
- 1 cup all purpose flour
- 1 Tbsp. granulated sugar
Instructions
- Add all ingredients in a blender and blend until smooth. Pour batter into large liquid measuring cup, cover, and let rest in fridge for at least 30 minutes.
- Heat crepe pan or shallow non-stick pan over medium-high heat. Add a light layer of butter. Pour about a 1/4 cup crepe batter into pan, and working quickly, tilt the pan to spread the crepe batter evenly in a circle. Once the top starts to look set, flip the crepe over and cook the other side for a few more seconds (30-45). Put cooked crepe onto a plate and continue cooking the remainder of the crepe batter.