Ingredients :
2 cups of milk4 eggs3 tbsp. Butter melted1 tbsp. sugar1 1/2 tbsp. Vanilla1/8 tsp. salt1 1/2 cups flourCream cheese filling1-8 oz. Cream cheese package, soft1 1/4 cups of powdered sugar1 tbsp. Lemon juice3/4 tsp. Vanilla1 cup heavy whipping cream4 tbsp. soft sugarStrawberry4 cups strawberries, sliced
Préparations :
Add eggs, milk, butter, sugar, vanilla, salt and flour to a blender. Mix the crepe batter for 15-20 seconds or until completely combined.Refrigerate for at least an hour or overnight.Spray an 8-10 inch nonstick pan with cooking spray and add 1/4 cup of the crepe batter into the pan.Turn the pan from side to side to allow the crepe batter to form an even circle. Cook the crepe over medium heat until the top looks dry and it slides easily into the pan.Your recipe for crepes with cream cheese filling and strawberries sounds absolutely divine! Here are some additional tips to ensure your crepes come out perfect:Tips:1. Consistency of Batter: The crepe batter should be smooth and slightly runny. If it’s too thick, add a little more milk until it reaches the right consistency.Resting the Batter: Allowing the batter to rest in the refrigerator helps the flour to fully hydrate and any bubbles to subside, which results in tender crepes.Cooking Temperature: Medium heat is ideal for cooking crepes. Too high, and they may burn before cooking through; too low, and they might not cook evenly.Turning the Pan: When you add the batter, quickly tilt and rotate the pan to spread the batter evenly into a thin layer.Flipping the Crepe: Use a thin spatula to gently lift the edges before flipping. It’s ready to flip when it moves easily in the pan and the top looks dry.Cream Cheese Filling:1. Smooth Filling: Beat the cream cheese until smooth before adding powdered sugar, lemon juice, and vanilla to avoid lumps.Whipped Cream: Whip the heavy whipping cream and sugar until stiff peaks form, then gently fold it into the cream cheese mixture for a light and fluffy filling.Serving:1. Assembly: Spread the cream cheese filling on one side of each crepe, add a generous amount of sliced strawberries, then fold or roll the crepe.Presentation: Dust with powdered sugar and top with extra strawberries for a beautiful presentation.Storing your delicious crepes and their components properly will help maintain their freshness and quality. Here are some tips:Crepes:1. Short-Term Storage:Refrigerator: Stack cooled crepes with a piece of parchment paper or wax paper between each crepe to prevent sticking. Wrap the stack tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days.Long-Term Storage:Freezer: For longer storage, place parchment or wax paper between each crepe and wrap the stack tightly in plastic wrap or aluminum foil. Place the wrapped stack in a freezer-safe bag or container. Freeze for up to 2 months. When you’re ready to use them, thaw in the refrigerator overnight or at room temperature for about an hour.Cream Cheese Filling:1. Refrigerator: Store the cream cheese filling in an airtight container in the refrigerator for up to 3 days. Before using, give it a quick stir to restore its smooth texture.Freezer: While not ideal, you can freeze the cream cheese filling for up to 1 month. Thaw it in the refrigerator overnight and whip it again to restore its creamy consistency, though it may not be as smooth as fresh.Strawberries:1. Refrigerator: Store sliced strawberries in an airtight container in the refrigerator for up to 2 days. If they start to release too much juice, drain the excess liquid before using.Assembled Crepes:1. Refrigerator: Store assembled crepes in the refrigerator in an airtight container for up to 1 day. This is to ensure the filling and crepes do not get soggy.Reheating: Warm the crepes gently in a nonstick pan over low heat or in the microwave for a few seconds, just until warmed through.By following these storage tips, you can enjoy your delightful crepes and their creamy filling anytime you like! 🥞🍓 Enjoy!Enjoy your delicious, elegant crepes! 🍓🥞🍴Enjoy !
ENJOY