After seeing many places with their crepe pan and spreader, I thought I wouldn't be able to made crepes without these necessary kitchenware. There is a way around it and I couldn't be any more happier with the outcome. The crepe batter is one of the easiest recipe to find in the house and I made about 10 5-inch crepes (typically, crepes are approx. 10-inches) that were stuffed with a sweet strawberry cream-cheese filling.
Serves 4
Crepe Ingredients:
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1 cup of all-purpose flour
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2 eggs
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1/2 cup milk
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1/2 cup water
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1/4 teaspoon salt
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2 tablespoons butter, melted
Crepe Directions:
- Combine all crepe ingredients into a large mixing bowl. After mixing in the milk and water, gradually add the salt and butter; beat until smooth.
- Heat a non-stick small skillet over medium heat.
- Pour about 2 tablespoon of batter into skillet and tilt skillet in a circular motion to spread batter thinly and evenly.
- Cook only a minute or so on one side (until it is lightly browned) and loosen with spatula to flip to cook other side.
(Strawberry Cream Cheese Filling Directions Below)
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| Crepe Batter Ingredients |
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| Strawberry and Cream Cheese Filling Ingredients |
Strawberry Cream Cheese Filling Ingredients:
- 4 ounce of cream cheese, softened
- 2 tablespoon of sugar
- 1/2 cup of sliced strawberries
- 1/2 teaspoon of vanilla
- 1 tablespoon of milk
Filling Directions:
- Combine the cream cheese, sugar, vanilla, and milk in a bowl. Blend
with a mixer on low gradually increasing speed until smooth.
- Fill a ziplock bag with the filling. Set aside and cool the cream cheese filling in the fridge before using.
- When crepes are ready to serve, place a crepe on a plate and snip off corner tip of ziplock.
- Pipe the cream cheese filling onto the crepe and add 1 tablespoon of sliced strawberries.
- Roll the filled crepe and sprinkle with powdered sugar to serve.
