Wednesday, October 12, 2011

Strawberries and Cream Stuffed Crepes

This has to be our favorite BREAKFAST for DINNER food.
Mostly because Makayla will eat as much as I do.


1c. Flour

1 1/4 c. milk

3 eggs

2 Tbs. oil

1/4 tsp. salt

Put in blender and blend for 10 seconds. Scrape sides with spatula and blend another few seconds.. Cover and refrigerate for at least 1 hr.

*I posted a video below of how to cook crepes in a pan in case you have never done it before. It is fairly easy to do. I usually use 1/3c of batter at a time to work with in my 14 in pan.

*When the pan in quite hot spay with cooking spray. As you add the batter swirl in in a circular motion to thinly cover the pan.

*When the surface looks dry and the sides lift up, flip with spatula and cook on reverse side till lightly brown 30 sec. or so. (FYI-the first crepe is always a dud)

I usually make these ahead of time and put them in a tortilla/pancake keeper in the refrigerator.


1pkg. cream cheese

1/4c. brown sugar

1/4c. sour cream

1/4c. Fresh or frozen fruit (optional)

*Beat filling all together until smooth.

*Spread 2 Tb. filling on the light side of the crepe and roll.

* Place on baking sheet and sprinkle with sugar.

* Bake @375 for 15 min or until warmed through and sugar begins to crystallize.


1/2 c. sugar

3 c. Strawberries (fresh or frozen)

*Mash all together and warm on stove top.

*Pour over the top of the warm baked crepes.

Crepes are also yummy and fun to have on hand to eat with peanut butter, nutella, or with omelet like fillings.

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