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Strawberry Cream Cheese Stuffed Crepes

Irresistible Strawberry Cream Cheese Stuffed Crepes for Blissful Mornings

Delight in Strawberry Cream Cheese Stuffed Crepes, a perfect breakfast for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 crepes
Course: Breakfast
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Crepe Batter
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1.5 cups milk whole or low-fat
For the Cream Cheese Filling
  • 8 ounces cream cheese softened
  • 0.5 cup powdered sugar adjust to taste
  • 1 teaspoon vanilla extract enhances flavor
For Garnishing
  • 1 cup fresh strawberries sliced
  • 1 cup mint leaves optional

Equipment

  • Non-Stick Skillet
  • mixing bowl
  • whisk

Method
 

Crepe Preparation
  1. In a mixing bowl, combine all-purpose flour, eggs, and milk. Whisk until smooth. Let rest for at least 30 minutes.
  2. Heat a non-stick skillet over medium heat, lightly grease it, and pour about 1/4 cup of batter. Cook until edges lift and bottom is golden, then flip and cook until set.
  3. Stack cooked crepes on a plate, covering with a kitchen towel to keep warm.
Filling and Serving
  1. Mix cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Spread a tablespoon of the cream cheese mixture on each crepe and top with fresh strawberry slices. Fold into a triangle.
  3. Dust with powdered sugar and garnish with strawberries and mint leaves before serving.

Notes

Ensure batter is smooth and lump-free. Store unfilled crepes in the fridge for up to 3 days or freeze with parchment between each crepe for up to 2 months.