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Nutrition Facts

Serving Size 1 6inch Crepes 108g

Recipe makes 12 6inch Crepes)

Calories 207
Calories from Fat 105 (50%)
Amount Per Serving %DV
Total Fat 11.7g 17%
Saturated Fat 5.6g 27%
Monounsaturated Fat 3.4g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 95mg 31%
Sodium 189mg 7%
Potassium 133mg 3%
Total Carbohydrate 20.5g 6%
Dietary Fiber 0.8g 3%
Sugars 10.0g
Protein 5.7g 11%

how is this calculated?

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I Love Strawberries

XAnnette

Dessert Crepes with Strawberry Cream Filling

Recipe #52553 | 50 min | 30 min prep | add private note

By: HeliWif
Jan 28, 2003

Yummy!! This recipe will knock the socks off any guest! This recipe my mother originally found out of a cookbook, but unfortunately I do not know which. This works well with both frozen and fresh strawberries. I'd imagine almost any fruit could be substituted as well. (Prep time does not include chilling of strawberries).

12 6inch Crepes (change servings and units)

Ingredients

Strawberry Cream

Dessert Crepes

Directions

  1. 1
    To make strawberry cream: Combine the strawberries and sugar and chill, anywhere from an hour to overnight.
  2. 2
    Drain excess water from strawberries and sugar.
  3. 3
    In mixing bowl blend cream cheese and powdered sugar until smooth.
  4. 4
    Stir in reserved strawberries.
  5. 5
    To make dessert crepes: Beat eggs; add remaining ingredients (batter can be refrigerated up to 2 hours).
  6. 6
    Heat pan over med-high heat (you can use an actual crepe pan, but I just use a small frying pan).
  7. 7
    When a few drops of water sprinkled on the pan bounces is about the right temperature.
  8. 8
    Pour about 1/8 C of batter into pan, tilting to spread evenly.
  9. 9
    When the crepe has turned a light brown color you may or may not want to turn to brown other side.
  10. 10
    Turn to brown other side if batter has not set.
  11. 11
    Fill crepes with strawberry cream.
  12. 12
    May serve immedietly or chills well in the refrigerator (up to 2 days).
  13. 13
    Before serving I usually sprinkle a little extra powdered sugar on the crepes.
  14. 14
    The dessert crepe receipe will also work well with many other fillings.

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Featured Reviews for This Recipe

From: BakeGirl23

On Aug 25, 2009

Very delicious! I'm going to try other fruits next time.

0 people found this review helpful

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    From: BigNanc

    On May 31, 2009

    These were excellent, even though I didn't have time to follow the recipe exactly and chill the berries for an hour. I added the sugar to the berries and tossed well, added the cream cheese and a little vanilla, but omitted the powdered sugar. I used a mixer until it was blended, but there were still big chunks of the berries. I filled the crepes and heated in the microwave for about a minute as we had these for Sunday morning breakfast and wanted something warm, but sweek. Great recipe! YUM!!!

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    From: Mama Jen

    On Feb 18, 2008

    My husband requested Crepes for his Birthday Breakfast and these came out PERFECT! The only change I made was using Whole Wheat Pastry Flour instead of white.. We all agreed that next time we would skip the strawberry cream mixture and just uses fresh strawberries sprinkled with sugar for the filling and whipped topping on the top.. Thanks Again for the GREAT EASY recipe... They really did come out perfectly..

    2 people found this review helpful

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  • From: Debilyn_Ks

    On Aug 22, 2005

    Very Good! I made them for breakfast labor day. Dh had never had crepes before and loved them. Did want to add that I got 23 6 inch crepes! Don't know what I did to get that many as I followed the recipe exactly. Edited: I wanted to add that I froze my leftover crepes with waxpaper between them. They tasted just as good as the fresh!

    2 people found this review helpful

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  • Read all 23 reviews

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