Strawberry Crepes

We live in an area where there are strawberry fields all around —

and when you drive by, you can smell the sweet strawberry goodness in the air and it makes you crave some fresh-picked strawberries.

When Mr. Redoux brought home a couple of baskets of them the other day, I thought about making shortcake

but I really wanted something a little lighter…

And then it hit me —

Oooooooh, crepes!

These creamy strawberry crepes

are just the right balance of creamy, rich, and light strawberry goodness and they would make the perfect addition to your Fourth of July menu! (Add a few blueberries for festive red, white and blue crepes!)

I make mine with Kithul syrup (which you can get HERE) because it’s lower glycemic and doesn’t give me blood sugar issues.

But don’t let that deter you — you can also make them with powdered sugar!

STRAWBERRIES FOR CREPES

First, pick out the plumpest, reddest, ripest strawberries for your crepes.

Also, try not to refrigerate them — they won’t have as much flavor.

This means you’ll have to use them within a day or so of when you brought them home.

Gently wash them, drain on a paper towel and cut off the stems and leaves.

Slice them into a bowl or container and let them sit to become nice and juicy. (I don’t add sugar or sweetener to mine because they’re already super sweet and I like the fresh strawberry taste.)

CREAMY STRAWBERRY CREPES

CREAMY FILLING

• 1 (8 oz) package cream cheese, softened
• 1/2 cup kithul (OR powdered sugar)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream, whipped
• 4 - 5 cups sliced strawberries

Blend the cream cheese, kithul (or sugar), lemon juice, zest and vanilla with an electric mixer until smooth.

Gently fold in the whipped cream

Chill for a couple of hours.

CREPES

• 3 eggs
• 1/2 cup milk
• 1/2 cup water
• 3 tablespoons melted butter
• 3/4 cup flour (I use white whole wheat but you could use all purpose flour)
• 1/2 teaspoon salt

Place all ingredients in a blender

and blend on low until smooth

COOK THE CREPES

Spray a 9-inch non-stick skillet with cooking spray and heat it up over medium heat.

Pour or scoop 2 to 4 tablespoons of batter into the pan and swirl it around to evenly coat the bottom of the pan.

You want the crepes to be thin (about 1/16 to 1/8 of an inch thick) but you can make them a little thicker (1/8 inch) until you get the hang of it.

Cook them until the top bubbles and is set

then gently lift the edge with a spatula and flip it over to cook the other side.

Stack the cooked crepes on a plate until you’re ready to assemble.

ASSEMBLE THE CREPES

Spoon sliced strawberries onto the middle of a crepe

then spoon the chilled cream filling over the strawberries

and fold the sides over to make a rolled crepe.

Top with whipped cream and more sliced strawberries.

And enjoy!