Creamy Strawberry Crêpes

  • 24 Feb - 01 Mar, 2024
  • Mag The Weekly
  • Cookery

· 4 large eggs, room temperature
· 1 cup 2% milk
· 1 cup water
· 2tbsp butter, melted
· 2 cups all-purpose flour
· ¼ tsp salt

For filling:
· 1 package (8oz.) cream cheese, softened
· 1¼ cups powdered sugar
· 1tbsp lemon juice
· 1tsp grated lemon zest
· ½ tsp vanilla extract
· 4 cups fresh strawberries, sliced, divided
· 1 cup heavy whipping cream, whipped

In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Cover and refrigerate for an hour. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a one-fourth-cup measure halfway with batter; pour into centre of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crêpe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crêpes between pieces of waxed paper or paper towels. For filling, in a small bowl, beat cream cheese, powdered sugar, lemon juice, lemon zest and vanilla extract until smooth. Fold in two cups of strawberries and the whipped cream. Spoon about one-third cup filling down the centre of each crêpe and roll up. Garnish with the remaining berries and, if desired, additional powdered sugar. Cover and refrigerate or freeze remaining crêpes in an airtight container, unfilled, for another use.