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Creamy Strawberry Crepes

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“These are our favorite crepes, perfect for Christmas morning.”
READY IN:
1hr 30mins
SERVES:
15
YIELD:
15 crepes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, beat the eggs, milk, water, butter and salt. Add flour, beat until smooth. Cover and refrigerate for 1 hour.
  2. In an 8-in non stick skillet, melt 1 tsp butter, pour 2 tbsps of batter into the center of skillet. Lift and tilt pan to evenly coat bottom.
  3. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack the crepes with waxed paper or paper towels in between.
  4. For filling, in a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups of berries and whipped cream. Spoon about 1/3 cup filing down the center of 15 crepes; roll up. Garnish with the remaining berries. Freeze remaining crepes for another use.

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