Creamy, fruity, and deliciously airy, it’ll be love at first bite with these Strawberry Crêpes.
When I lived in LA during the early aughts, my apartment was on a stretch of road called the Cahuenga Pass. It mirrors the 101 Freeway, and provides an alternate route between Hollywood and the Valley whenever traffic is heavy (which is always). I commuted via the Pass nearly every day, and while there were lots of places to stop along the way for food or coffee, my favorite place was a charming little café that served the most delicious crêpes. Since my family never made crêpes when I was growing up, it was the first place I had ever tried them. And once I did, I was totally hooked.
The café offered both sweet and savory versions, and I’d take forever debating between ordering the strawberry crêpes or the spinach ones. Usually, I’d end up opting for the strawberry ones, which were quite similar to this recipe, as they came with a creamy vanilla filling. Now that I live in Florida, I love that I can whip up a batch of these whenever I have a nostalgic hankering for the strawberry crêpes from that little café on the Cahuenga Pass.
The crêpes in this recipe are light and airy, which is a lovely contrast to the rich cream cheese filling. Both vanilla and honey add sweetness without being too cloying, and the strawberries balance everything beautifully with their slight acidity. This dish is definitely one to serve if you have company coming over, either for brunch or dessert, since it looks so fancy when plated. People may think you’re making a “complicated” French dish, but actually it’s incredibly easy to make.
Are These Strawberry Crêpes Healthy?
The crêpes themselves are fairly healthy, as the eggs and skim milk in the batter offer some protein and calcium, and the amount of butter used is minimal. However, the filling is usually what makes crêpes not so healthy. This recipe calls for a low-fat cream cheese in the filling, which helps to cut down on fat and calories, and it relies on honey to sweeten the filling naturally instead of refined sugar. Still, it’s best to think of these crêpes as a yummy treat that’s good to enjoy in moderation.
That said, you can change up some of the ingredients to fit your dietary preferences. For example, if you follow a gluten-free diet, you can use a gluten-free flour instead of AP flour. Vegan and dairy-free folks can swap out the skim milk with a plant-based alternative such as almond or oat milk and use a plant-based butter and cream cheese. Instead of honey, vegans can use maple syrup or agave syrup. As for the eggs, you can sub a quarter cup of olive oil in place of each egg.
Where Do Crêpes Come From?
Food and folklore go hand-in-hand, and the stories about where certain dishes originated are usually far from straightforward. Such is the case with the origins of crêpes, which may have been around as early as 472, when Pope Gelasio offered crêpes to the French Catholics who made the pilgrimage to Rome for Candlemas. The occasion became known as Le Jour des Crêpes (“The Day of the Crêpes”).
According to another, slightly more amusing tale, crêpes arose from a happy accident when a housewife in 13th-century Brittany, France, unwittingly dribbled a bit of porridge onto a hot skillet. She curiously watched as it bubbled up and cooked into a very thin, crispy pancake—and just like that, crêpes were born. Wherever their true origin lies, what’s not up for debate is that crêpes are incredibly delicious!
How Do I Store Leftovers?
If you have any leftover crêpes, allow them to cool completely. Stack them with a piece of parchment or wax paper in between each crêpe layer to prevent sticking, and store them in an airtight container in the fridge for up to 4 days. Store the strawberries and filling in separate airtight containers. You can also freeze the crêpes in the same manner for up to 3 months. Place them in the fridge overnight to thaw, and reheat in the microwave, oven, or on the stovetop. While you can also freeze the cream cheese filling and strawberries in an airtight container, it’d be preferable to make a fresh batch on the day you intend to serve the crêpes.
Serving Suggestions
The beauty of crêpes is that they can be eaten any time of the day and served with various other foods. If you’d like to enhance the fruity flavors in this recipe, consider topping them with a few spoonfuls of Strawberry Sauce or Healthy Strawberry Chia Jam. You could also top the crêpes with either Strawberry Whipped Cream or Chocolate Whipped Cream. A little drizzle of Salted Caramel Sauce would also make a tasty topping.
As for side dishes, Oven-Baked Scrambled Eggs, Tater Tot Breakfast Casserole, Fruit Salad, and Blue Cheese Salad would all make nice additions to a meal of crêpes.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups skim milk
- 2 large eggs
- 1 tablespoon unsalted butter melted
- 1 pinch salt
- 1 cup low-fat cream cheese softened
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 2 cups fresh strawberries sliced
Instructions
- In a blender, combine the flour, skim milk, eggs, melted butter, and salt; blend until the batter is smooth. Let rest for 5 minutes.
- In a mixing bowl, whisk together the low-fat cream cheese, honey, and vanilla extract until creamy. Set aside.
- Heat a nonstick skillet over medium heat and lightly coat with cooking spray.
- Pour ¼ cup of the batter into the center of the skillet, swirling to spread it evenly. Cook for 2 minutes or until the edges lift easily, then flip and cook for another 1 minute.
- Transfer the cooked crêpe to a plate and cover to keep warm. Repeat with the remaining batter.
- Spread a portion of the cream cheese mixture on one half of each crêpe, add a handful of sliced strawberries, fold over, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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