Description
Light and elegant crêpes filled with fluffy strawberry cream and fresh sliced strawberries, perfect for a celebratory breakfast or a delicate dessert.
Ingredients
2 pints strawberries, hulled and sliced, divided
2 cups heavy whipping cream
2/3 cup granulated sugar
1 tablespoon vanilla extract
12 medium crêpes, cooked (homemade or ready-made)
Instructions
- Hull and slice half of the strawberries and set aside for assembly.
- Place the remaining strawberries in a blender or food processor with 1/4 cup of the heavy cream and puree until smooth. Set aside.
- Whip the remaining 1 3/4 cups heavy cream with an electric mixer until soft peaks form.
- Gradually add the sugar while mixing, then continue whipping until medium-stiff peaks form.
- Reduce mixer speed to low and slowly stream in the strawberry puree, mixing just until incorporated.
- Refrigerate the strawberry cream until ready to assemble.
- Lay one crêpe flat, spoon or pipe strawberry cream down the center, and top with sliced strawberries.
- Fold or roll the crêpe over the filling.
- Finish with additional strawberry cream and strawberries on top before serving.
Notes
Strawberry cream can be made up to 2 days ahead.
Use medium-stiff whipped cream for the best structure.
Swap strawberries for other berries as desired.
Crêpes should be fully thawed and flexible before filling.
Serve slightly chilled for best flavor.
Nutrition
- Serving Size: 1 crêpe
- Calories: 310
- Sugar: 24g
- Sodium: 55mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
