Strawberry Crepes


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This recipe requires a little extra effort, but these strawberry crepes are absolutely amazing!

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Serving Size / Yield

4 servings


  • Crepes:
  • ½ C. sifted all-purpose flour
  • 1 Tbs. sugar
  • 1/8 tsp. salt
  • 2 eggs
  • ½ C. milk
  • ¼ tsp. vanilla extract
  • ½ tesp. finely grated orange rind
  • About 1 Tbs. melted butter for brushing the crepe pan
  • Filling:
  • 6 oz. cream cheese, at room temperature
  • ½ C. Non-Fat Plain Voskos Greek yogurt
  • 2 ½ Tbs. sugar
  • 2 tsp. finely grated lemon rind
  • Strawberry Sauce:
  • 2 C. strawberries, hulled, or 26 ounces frozen unsweetened strawberries, thawed and drained
  • 4 Tbs. butter
  • ¼ C. strawberry liqueur
  • 2 ½ Tbs. sugar
  • 4 Tbs. butter
  • ¼ C. kirsch

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To make the crepes:
Put the flour, sugar, salt, eggs, milk, and vanilla extract in the container of an electric blender. Cover and blend at high speed 1 minute.

Scrape down the sides of the container with a rubber spatula and blend again about 15 seconds or until smooth. Pour the batter into a bowl and stir in the orange rind. Alternatively, combine the flour, sugar, salt, and eggs in a mixing bowl. Stir well.

Gradually mix in the milk and vanilla extract.

Beat with a wire whisk or an electric beater until smooth. Rub the batter through a fine sieve into a bowl and stir in the orange rind. Cover and let the batter rest at room temperature 1 hour. Cook the crepes one at a time over medium heat.

To prepare the filling:
In a mixing bowl mash the cream cheese and beat vigorously until fluffy, then beat in the yogurt until the mixture is well blended and smooth. Stir in the sugar and lemon rind.

Place about 1 ½ tablespoons of the mixture across the lower third of each crepe and roll up tightly. Reserve.

To make the strawberry sauce
Purée the strawberries. In a small saucepan melt the butter over moderate heat.

Add the puréed strawberries, the strawberry liqueur, and the sugar. Bring to a boil, stirring to dissolve the sugar. Cover the pan, remove from the heat, and set aside.

In a large, heavy skillet or chafing dish melt the tablespoons butter over moderate heat. Add the filled crepes and, turning them carefully with a spoon, cook about 3 minutes or until heated through.

Pour the kirsch over the crepes, allow it to warm, and then ignite it with a match. Slide the pan back and forth over the heat until the flame dies.

Transfer the crepes to a warmed serving platter.

Pour the strawberry sauce over them and serve immediately.
In a deep-fryer or heavy saucepan heat 4 inches of the oil over moderate heat.

Drop the dough mixture, a tablespoon at a time, into the hot oil, being careful not to crowd the pan. Fry the fritters until golden brown on all sides, turning frequently.

Remove from the oil with a perforated spoon and drain on paper towels. Dip the fritters in the syrup and mound on a platter.

Garnish with the nuts before serving.

Recipe courtesy of Voskos Greek Yogurt.

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