Tag Archives: Crepes

Strawberry Cheesecake Crepes

Strawberry Cheesecake Crepes underthesticks.net

 

Homemade, thin vanilla crepes oozing with delicious strawberry cheesecake filling, and topped with fresh strawberries and powdered sugar. These strawberry cheesecake crepes aren’t gluten free. They aren’t low calorie. And they sure as heck aren’t organic. But they ARE so unbelievably good. Agree that these are worth the calories? Read on for the recipe for these delicious, and easy-to-make treats that will make any brunch twenty times better.

Ingredients:
Crepes:
-2 cups all-purpose flour
-1 cup milk
-1/2 tablespoon vanilla extract
-1/2 teaspoon salt
-1 cup water
-4 tablespoons butter

Filling:
-5 oz. vanilla Greek yogurt
-1/2 cup whipped cream cheese
-1 cup strawberries, diced
-1/8 cup brown sugar

Topping:
-1 strawberry, sliced
-Powdered sugar to taste

You’ll also need…
-Non-stick pan
-Non-stick spatula
-Butter (for grease)
-Large mixing bowl
-Cutting board for berries
-Mixing bowl for filling
-Whisk
Note: I initially considered using my KitchenAid mixer, but decided against it. There’s no heavy duty mixing required, and clean-up is easier without it.

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Directions:

-Whisk milk, melted butter, water, vanilla, and eggs in large bowl. Whisk until yolks are completely broken.
-Slowly sift in flour and salt. Stir until no clumps are visible.
-Cover mixing bowl and place in fridge for thirty minutes. While the batter is chilling, you can work on the filling.

-Mix cream cheese, Greek yogurt, and sliced strawberries. If you want the filling to be more “liquidy”, add more yogurt. If you’d like it to be fluffier, add more cream cheese. Add brown sugar when mixed.
-Cover bowl and chill in fridge while dough is being cooked.

-Heat non-stick pan at medium heat. Add butter to grease.
-Pour dough on pan. Cook each side for approximately 30 seconds, or until fully cooked.
**Remember, crepes are different than pancakes because they are thin! It took me a couple tries to find my desired thickness and diameter, so don’t be afraid to play around. Also, don’t make the mistake of forgoing the butter on the pan. No matter how great your non-stick pan is, it needs butter! I poured dough in a small cup before putting it on the pan to make sure I had the right size/thickness each time. Pour it in a circular motion from the inside out to “fill in” gaps.**

-Take filling out from fridge. Stuff cooled crepes with desired amount and roll. Top with strawberries and powdered sugar and enjoy!

Looking for a spin on this recipe? You could also substitute blueberries for the filling or omit the berries inside and top with bananas, peaches, strawberries, etc. The possibilities are endless. Happy cooking!