For Valentine’s Day one of my favorite things to make for my husband is delicious crepes. With so many different variations of recipes for sweet crepes, you can never go wrong! You can choose the light and sexy route with strawberries and cream, or opt for a more decadent version with chocolate.
Step by step I will explain how to create fail-proof and delicious strawberry and cream cheese crepes for Valentine’s Day!
Strawberry and Cream Cheese Crepes
3 medium size bowls
stand mixer or hand mixer
10-inch non-stick pan
1 pint of strawberries
1 cup of granulated sugar
1 package (16 ounces) of Philadelphia cream cheese at room temperature
1/3 cup of sour cream
1/3 cup of sweetened condensed milk
1 tablespoon of confectioners sugar
1 teaspoon vanilla extract (high quality)
1 cup of all-purpose flour
1 cup of water
1/8 teaspoon salt
1 cup of milk
non-stick cooking spray
Now I will complete each component of this dessert in the order each step should be prepared in.
Step 1: Strawberries in Sugar
Rinse strawberries and cut into small pieces.
Place in a bowl and top with the sugar.
Stir with wooden spoon. Place in the refrigerator for at least one hour.
The acid from the berries when mixed with sugar creates a syrup that is perfect for this dessert.
Step 2: Cream cheese mixture
In a bowl put cream cheese, confectioners sugar, sour cream, condensed milk and vanilla extract.
Cream together on medium to high speed until it is a creamy texture with no lumps. This step will take at least 15 minutes. Use your rubber-tipped spatula to take any mixture off the sides of the bowl.
Step 3: Crepe batter
In a bowl put flour, salt, milk, eggs and water. Whisk together until your thin batter is nice and smooth. It should be a lot like pancake batter but much thinner and looser, almost like the consistency of buttermilk or eggnog. Once your batter is made, allow to sit in the refrigerator for at least an hour for any bubbles to disappear.
Step 4: Making the crepes
Spray the non-stick pan.
With the stove on medium to high heat, add ⅓ cup of batter to the pan and swirl around until the mixture fully coats the pan.
Once edges of the crepe start to curl upwards, use a non-stick spatula to flip the crepe. ( I use my fingertips to grab the edges and flip, but be careful that you do not burn yourself.)
Allow to cook until brown spots start to form on both sides.
*Usually the second or third crepe comes out better than the first.
The batter should be enough to yield 6 to 8 medium crepes.
Step 5: Assembling the crepes
Once your strawberries have developed a syrup and your cream cheese mixture is smooth you are ready to proceed.
With the crepe laying flat on a plate, add a layer of the cream cheese frosting over the right side of the crepe.
Then add a couple of spoonfuls of strawberries over the cream cheese frosting.
Afterwards, carefully flip and roll the crepe over until it is layered with frosting and strawberries.
Drizzle with strawberry syrup and top with confectioners sugar.
Making crepes is fun and easy! Your crepe batter can last in the refrigerator for up to 2 days. There are also different ways to fold your crepe depending on how large the crepe is.
- For smaller and medium crepes rolling and flipping is the best route I have found.
- You can also stack, which is yummy too!
- For larger crepes you can fold the traditional triangle method.
But however you fold them, they all taste delicious! I hope you have a wonderful Valentine’s Day with your loved one. And if you’re single, that just means you have more delicious crepes for yourself!
Feature image photo credit: BSA Photography