Strawberry Lemon Cream Crepes
It's almost strawberry season here and these strawberry lemon cream crepes are full of light summery flavors you'll love!
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.
Don't forget to see a bunch more yummy ways to use your seasonal berries this summer at this post!
***See more photos below the recipe. 🙂
Strawberry Lemon Cream Crepes Recipe
Servings: 30 Crepes, depending on size
Ingredients
Crepe ingredients:
- 3 cups milk (part cream is okay too)
- 6 eggs , pastured eggs are best
- 5 Tablespoons pastured butter , melted
- 1 1/2 teaspoon lemon extract
- 6 Tablespoons natural sugar , whichever you like best, I like palm sugar
- 2 1/2 cups unbleached flour , I like Einkorn flour best
- 1/2 teaspoon sea salt
Here are a few grain-free crepe options:
- Banana Crepes
- Coconut Crepes
- Another option for Coconut Flour Crepes
Cream cheese filling ingredients:
- 1 cup cream --“whipping cream” or cream off the top of your raw milk (Read more about fresh, raw milk here.)
- 16 ounces cream cheese , softened -- pastured cream cheese is best
- 2 teaspoons vanilla
- 2 cups organic powdered sugar
- 1 Lemon--add zest to this cream cheese filling, then use the juice in the sauce-see next
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
Instructions
- 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. If you're using still-frozen berries, put all of the ingredients into a saucepan. As it heats up, use a masher to smash up the berries -- sometimes I'll just leave it chunky when I don't have fresh berries for the top.
- In a mixing bowl (I use my Bosch to make it fast and hands-free, but you could also use a hand 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) OR in a blender, mix together all of the crepe ingredients except the flour, and once that's blended well, then add the flour and blend that in. It will be a thin batter.
- Pour the batter onto a buttered frying pan by spoonfuls, however much you'd like to make your desired crepe size — again, using my favorite pan makes it go faster, and I kept the temperature at about 300*. I probably should've used a bit higher temp so they'd get a little more 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. If you won't walk away like I always do, let it get a nice golden brown on each side. 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. Enjoy!
Also check out Kasey's video making sweet and savory crepes on the hoverboard when he was younger. 🙂
Here are a few more pictures of our Strawberry Lemon Cream Crepes…
Dani says
*DROOLS*
Strawberries, cream cheese, and crepes, OH MY!
Hey, thanks for showing a picture of not perfectly round crepes, this perfectionist needs permission from folks like you to make crepes that I can actually handle making!
Question: have you ever come across a recipe for making sourdough crepes? I’m thinking they’d be the bomb with some savory fillings.
KitchenKop says
Hi Dani,
Yes, I googled and just found these: https://gnowfglins.com/2011/03/22/4-no-wait-sourdough-recipes/
Let me know how they come out if you try them! 🙂
Kelly
Jill says
Thank you for this great recipe!
I always am anxious to try new things….or rather my daughters jump in and help out-especially with desserts ;0)
What is the benefit of the einkorn flour? Would it be considered one of the ancient grains?
KitchenKop says
Yes exactly, sorry I should’ve mentioned that in the post. 🙂
Kelly