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Strawberry Cream Crepes

Author: Don Miller

Strawberrycrepes

This is my all-time favorite crepe recipe and in the spring I like to use the strawberry filling included in this recipe however, you can fill this crepe with any dessert filling that you wish.  To make the brown butter, take 5 ounces of whole unsalted butter and put in a thick small pot.  On a moderate heat, bring to a simmer and continue simmering until the butter turns brown and has a strong nutty aroma. Do not skim but allow the milk solids to brown in the butter, then strain and cool before adding to the crepe batter.

To cook the crepe batter, take a 5 to 6 inch Teflon lined sauté pan and bring it to heat. Using a 1-ounce ladle, fill with batter and pour into the hot pan while rolling the pan on the heat using your wrist to evenly disperse the batter into the pan. When pouring the batter into the pan, if it bubbles immediately the pan is too hot.

Once the batter has setup, flip or, using a spatula, turn over the crepe and cook the opposite side. This should have only a lightly golden color, do not brown too much as it will be tough.

Remove from pan and repeat until all the batter is used up. This is a great all-around dessert that can be served hot or cold. After filling and rolling up the crepes, I like to microwave them until they are warm but not hot. I hope you enjoy them as much as I do!

-Chef Don

Crepe Batter:

Amount / Ingredient Procedure
  • Whole eggs - 2 each
  • Egg yolks - 2 each
  • Heavy cream - 3/4 cup
  • Milk - 1/2 cup
  • Orange juice - 1/8 cup
  • Lemon juice - 1/8 cup each
  • All-purpose flour - 144 grams
  • Granulated sugar - 38 grams
  • Salt - 4 grams
  • Orange zest - 1/8 cup 
  • Lemon zest - 1/8 cup 
  • Brown butter - 3 fl. ounces

Yield: 20 crepes  Prep Time: 30 minutes

  1. Beat the eggs and yolks together. Add the heavy cream, milk, orange juice, and lemon juice. Mix together.
  2. Mix together flour, sugar, and salt.
  3. Slowly beat the liquid ingredients into the dry ingredients ensuring that a paste is made and then a smooth batter.
  4. Add the orange and lemon zest.
  5. Add the brown butter.

Crepe Filling:

Amount / Ingredient Procedure
  • Cream cheese - 8 ounces
  • Powdered sugar - 2 ounces
  • Sour cream - 2 ounces
  • Strawberry puree - 2 ounces
  • Heavy cream - 4 ounces
  • Strawberry liquor - 1 fl. ounce
  • Strawberries - 1 cup
  • Heavy cream - 1 cup
  • Powdered sugar - 2 ounces
  • Strawberry puree - 10 fl. oz
  1. Cream together cheese and powdered sugar. Add sour cream and puree and mix together.
  2. Whip heavy cream to stiff peak. Fold into cheese mixture.
  3. Add liquor and sliced strawberries.
  4. Fill into reserved crepes and roll or fold for service.
  5. Whip heavy cream and powdered sugar together. Place into pastry bag with star tip.
  6. Top each crepe with ½ fluid ounce of strawberry sauce, one rosette of whipped cream, and 1 strawberry for garnish.

Note: Crepes may be served warm or cold.