Who doesn't love crepes filled with fresh fruit, a fluffy cream cheese filling and topped with a warm vanilla sauce? Use strawberries or raspberries for this recipe that takes me about 30 minutes to throw together and all without a crepe pan!
Vanilla Cream Cheese Filling:
- 4 oz. Cream Cheese softened
- 1 cup Cold Milk
- 1/4 Cup Powdered Sugar
- 1 (4 serving size) pkg. Instant Vanilla Pudding Mix
- 1/2 of an 8 oz container of Cool Whip
1 lb. Fresh Strawberries or Raspberries
1 Tbs. Sugar
- 2 Egg Yolks
- 1/2 Tbs. Flour
- 1 Cup Half and Half
- 1/4 Cup Sugar
- 1/2 Tbs. Pure Vanilla
- 3 Large Eggs
- 1/2 Cup Milk
- 1/2 Cup Water
- 3 Tbs. Butter, melted
- 1/2 tsp Salt
- 3/4 cup Flour
Other Things to have on hand:
Vegetable, Canola, or Olive Oil
A plate with damp paper towels lining the bottom and damp paper towels to cover the top of the crepe pile while you cook them.
- Start by preparing the vanilla cream cheese filling.
- Beat the cream cheese until smooth and slowly beat in the milk.
- Beat in the powdered sugar and pudding mix.
- Beat until thickened and fold in half of the container of cool whip. Place in the fridge.
- Dump fresh strawberries or fresh raspberries into a small pot.
- Sprinkle with the sugar.
- Heat over medium heat stirring to coat the fruit with sugar.
- Once you hear sizzling noises turn off the heat and let the pot sit on the burner stirring here and there while you prepare the vanilla sauce and crepes.
- Whisk the egg yolks and flour together in a small bowl or measuring cup. Set aside.
- In a medium pot, over medium high heat, bring the half and half and sugar to a simmer.
- Remove from the heat.
- Ladle some of the hot half and half into the egg yolks while whisking vigorously to temper the eggs.
- Continue whisking hot half and half into the egg yolks until half of the hot liquid has been whisked into them.
- Pour the tempered egg and vanilla into the pot of remaining half and half while whisking.
- Return the pot to the burner and cook over medium heat while whisking until the sauce thickens.
- When the mixture bubbles with thick and heavy it's ready.
- Remove from heat and cover with a lid.
- Now for the crepes.
- Put all the crepe batter ingredients into a blender and blend them until smooth.
- If you have a crepe pan then prepare the crepes according to the crepe pan instructions. If not, that's Ok. I personally use my 10 inch frying pan.
- Line a plate with two layers of damp paper towels. You will keep the crepes between the damp paper towels as you cook them to prevent them from drying out.
- Heat the frying pan over medium to medium low heat on the stovetop.
- Wipe the bottom of the hot pan generously with veg. oil, canola oil or olive oil.
- Using a 1/4 cup measuring cup, quickly pour 1/4 cup of batter into the center of the hot pan.
- Quickly tip the pan side to side in a circular motion to spread the batter onto in a thin layer across the pan.
- Once the batter is spread cook the crepe until the edges begin to brown and curl.
- Carefully slip a large spatula under the crepe and flip it over. This side will only take about 10 seconds to cook.
- Remove the cooked crepe and place it on a plate that has been lined with a damp paper towel.
- Put the other layer of damp paper towels over the top of the crepe. This will keep the crepes from drying out. You don't need damp paper towels in between each crepe. Just one under the bottom of the stack and one to cover the top of the crepe stack.
- Re-oil the pan before each crepe. Repeat the process until all the crepes have been cooked.
- Roll up some vanilla cream cheese filling and a generous helping of warm berries to each crepe.
- Top the rolled up crepes with vanilla sauce and more berries.
- If you're using a ceramic coated frying pan you'll not need to oil the pan to cook the crepes. They will just slide right out.
Keywords: fruit crepes, strawberry crepes, crepe filling recipe