Strawberry Lemon Cream Crepes
These strawberry lemon cream crepes are full of light summery flavors you’ll love, even if summer is still a few months off, and especially if winter where you are has been as long and hard as ours has been here in Michigan.
If you have one of my favorite pans it’ll make frying the crepes go much faster because you can get a lot more going at once. Click here to check out my favorite pan.
I pulled a few different recipes together to come up with this one, let me know if you like it. Don’t forget to look over the extra pictures below the recipe.
This makes about 40 crepes and serves about 20. I made a lot since we were having friends over. Obviously, cut these amounts if you’re serving fewer people.
Lemon crepe ingredients:
- 3 cups milk
- 6 eggs, pastured eggs are best
- 5 Tablespoons pastured butter, melted
- 1 1/2 teaspoon lemon extract
- 5 Tablespoons natural sugar (whichever you like best, I like palm sugar)
- 2 1/2 cups unbleached flour, I like Einkorn flour best
Here are a few grain-free crepe options:
Cream cheese filling ingredients:
- 2 cups cream (“whipping cream”) or cream off the top of your raw milk (Read more about fresh, raw milk here.)
- 16 ounces cream cheese, softened
- 2 teaspoons vanilla
- 3 cups organic powdered sugar
Strawberry sauce ingredients:
- 3/4 cup natural sugar
- 4 Tablespoons arrowroot flour
- Juice from 1 lemon (or 1 teaspoon lemon extract)
- About 2 1/2 pounds frozen strawberries, thawed (or about 8 cups fresh)
Fresh sliced strawberries for the top
In a food processor, puree the strawberry sauce ingredients until smooth; spoon into a bowl and set aside, or put into the fridge if you’re not serving until later. In a mixing bowl (I use my Bosch to make it fast and hands-free, but you could also use a stick blender), mix together the cream cheese filling ingredients; spoon into a bowl and set aside — again, put it in the fridge if you’re not serving until later. In another mixing bowl (or rinse out and dry the Bosch bowl), mix together all of the crepe ingredients except the flour, and once that’s mixed together well, then add the flour and mix. It will be a thin batter.
3 Tablespoons of batter makes just the right size, or you could also use a ladle. Pour the batter onto a buttered frying pan — again, using my favorite pan makes it go faster, and I kept the temperature at about 250*. I probably should’ve used a bit higher temp so they’d get a little golden on the outsides, but I tend to forget things and burn food a lot (I’m right on the ball like that), so I kept it lower for once to prevent that from happening. (I’d like to think that someday I’ll learn.) You’ll be able to tell when they change color a little and are done on both sides. Cool on a plate between pieces of parchment paper.
When you’re ready to serve, assemble like this: Fill each crepe with 2-3 Tablespoons of cream cheese filling and roll up, using a bit of the filling to keep the top piece of crepe sticking down onto the bottom piece. Spoon strawberry sauce over the top, and garnish with extra fresh berries.
Let me know what you think!
Here are a few more pictures: