Cream Cheese Strawberry Crepes

Our Cream Cheese Strawberry Crepes are a delightful treat, featuring delicate sweet crepes filled with a luscious cream cheese filling, all lovingly warmed in a fresh and vibrant strawberry sauce.

Print Recipe

CourseDessert

CuisineFusion

KeywordCream Cheese, Strawberries

Prep Time30

Cook Time45

Resting Time30

Total Time1 45

Servings people

Calories209kcal

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

Crepes

1 recipe sweet crepes

Instructions

For Crepe Filling:

Add all ingredients into a medium size bowl. Using hand mixer, beat mixture until light and creamy. Set aside.

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. These can be made up to two days in advance.

Crepe Assembly:

Transfer the cream cheese filling into a piping bag. If you do not have one, use a gallon size ziploc 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 9x13 baking dish and repeat with remaining crepes. Refrigerate for 30 minutes or up to two days before proceeding with the next step.

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

In a single layer, add filled crepes into pan with the strawberry sauce. Spoon the warm sauce over the crepes and continue to warm through, 5 - 6 minutes.
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.

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