Most of the time, everyone should be eating a healthy, well-balanced breakfast. However, there are those occasions like birthdays and holidays when someone should be offered a decadent treat first thing in the morning. Celebrate your loved ones with this recipe for Decadent Strawberry Cream Cheese Fruit Crepes.
Everyone knows of the importance of a healthy, well-balanced nutritious breakfast. And 95 percent of the time, that is exactly what people should plan to eat first thing in the morning. However, there are those occasions when something indulgent and special should be offered, especially for days like birthdays, anniversaries, or holidays.
Decadent Strawberry Cream Cheese Breakfast Crepes Recipe
- Medium-Sized Bowl
- Electric Mixer
- Potato Masher
- Large bowl
- Wire whisk
- Small Pitcher
- 1 cup Flour
- 1 cup Milk
- 1/2 cup Water
- 4 pcs Eggs
- 8 tbsp Melted Butter about 4 tablespoons of it is for frying the crepes in the skillet
- 1/2 teaspoon Salt
- 2 tbsp Sugar
- 1 block Eight-Ounce Cream Cheese at room temperature
- 2 cups Powdered Sugar
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla
Fruit Sauce Ingredients
- 2 cups Strawberries washed and capped
- 1/4 cup Sugar
- Powdered Sugar for Garnish
- Before you begin making the crepes, you should first create the crepe filling and the fruit sauce.
- To create the cream cheese filling, in a medium-sized bowl, beat the cream cheese filling with an electric mixer until smooth.
- Add the powdered sugar a little at a time, beating until smooth.
- Add the salt and vanilla, beating until they are fully incorporated. Set the filling aside.
- To make the fruit sauce, slice the berries into bite-sized pieces.
- Using a potato masher or a stick blender, squash about half of the berries to create the sauce.
- Stir in the sugar until dissolved and add the rest of the berries. Set the fruit sauce aside.
- Now, onto the crepes. Before you start, melt about half a tablespoon of butter in a non-stick or well-seasoned cast-iron skillet over medium-high heat.
- As you wait for the butter to melt, mix together your crepe batter.
- Measure the flour, sugar, and salt into a large mixing bowl.
- Add the milk and water and whisk together.
- Add the eggs, one at a time, whisking after each addition.
- Finally, add the butter and mix it all together. If your mixing bowl doesn’t have a pouring lip, you might be better off to transfer the batter to a small pitcher.
- By now the butter should be melted. Swirl the skillet to make sure that the butter covers the entire surface of the pan.
- Let it cook a few moments more until the butter is slightly golden brown in color.
- Pour enough batter into the pan to cover about half of the surface of the pan.
- Tilt the pan so the batter can run all over the bottom of the skillet and cover the bottom of the skillet completely.
- Cook the crepe until it is bubbly and lightly browned around the edges.
- Remove the pan from the heat while you turn the crepe. Using a spatula, run the edge of the spatula all around the edge of the crepe, lifting it slightly.
- Slip the spatula underneath the crepe and with a quick flip of the wrist, turn the crepe over to allow the backside to cook.
- Return the pan to the heat and allow it to cook until it is lightly browned on the backside.
- Slide the crepe onto a plate. Use wax paper between the crepes to keep them from sticking together.
- Repeat until you’ve used all the batter.
- To assemble the dish, place a single crepe onto a serving plate.
- Spread it all over with a thin layer of cream cheese filling.
- Down the center of the crepe, place about 1/4 cup of the strawberry sauce.
- Fold the edges of the crepe toward the middle over top of the strawberries and the filling. This will make a kind of burrito with the crepe.
- Add some strawberries to the top and a little powdered sugar as a garnish. Serve.
Key Ingredients: Cream Cheese