A few weeks ago I volunteered to help a friend with her daughter’s wedding reception. They planned to serve strawberry crepes and asked if I could make them. I hadn’t made crepes since high school and was a little worried I’d mess them up, but I agreed and intended to make a test batch beforehand. I didn’t get the recipe in time to practice, so I was nervous.
The morning of the reception I started a large batch. My first crepe was a disaster — more like a lacy piece of swiss cheese than a crepe — and I began to sweat. The second one was much better, and by the sixth or seventh I was rolling them out smoothly. The trick was tilting the pan and quickly swirling the batter as soon as it hit the skillet. By crepe number eighty-five I felt like a pro. If you’re anxious about making crepes, don’t be: they’re easier than they look.
That night at the reception I finally tasted a finished crepe and it was heavenly. Sweet, creamy, and so good I wanted to lick the plate. Afterward we rushed to the store for strawberries so I could make them for my family the next day. These crepes are decadent: cheesecake-style filling, fresh strawberries, Nutella, and a bit of whipped cream. I’m still thinking about them.
Strawberry Cheesecake Crepes with Nutella
Strawberry Cheesecake Crepes
Kara
Pin Recipe
Ingredients
Batter:
- 1 ½ cups milk
- 3 eggs
- 2 Tbsp melted butter
- ½ tsp vanilla
- 1 ¼ cups flour
- 2 Tbsp sugar
- Pinch of salt
Filling:
- 4 oz cream cheese softened (I used light)
- 2 Tbsp milk
- 3.4 oz box vanilla pudding
- 1 ½ cups milk
- ½ tsp vanilla
- 6 oz Cool Whip
- ½ cup Nutella
Topping:
- 1 pint fresh strawberries sliced
- 3 Tbsp sugar more or less
- ½ cup Nutella warmed
- 2 ounces Cool Whip or canned whipped cream
Instructions
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For the crepes: In a blender combine 1 1/2 cups milk, eggs, melted butter, and 1/2 tsp vanilla. Gradually add 1 1/4 cups flour, then 2 tbsp sugar and a pinch of salt. Blend until smooth.
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Cover and refrigerate the batter for about 1 hour to thicken slightly.
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Heat a round skillet and lightly oil if needed. Pour about 3–4 tbsp batter into the pan, tilt and swirl to coat the bottom evenly. Cook 1–2 minutes, then flip with a spatula and cook another 1–2 minutes until lightly golden.
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For the filling: Beat 4 oz softened cream cheese with 2 tbsp milk until smooth and set aside.
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In a bowl, whisk the vanilla pudding mix with 1 1/2 cups milk and 1/2 tsp vanilla. Add to the cream cheese and beat until combined. Fold in 6 oz Cool Whip gently.
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For the topping: Slice 1 pint fresh strawberries and toss with about 3 tbsp sugar. Let sit a few minutes for the sugar to draw out the juices.
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To assemble: Spread a thin line of warmed Nutella down the center of a crepe. Add a scoop of the cheesecake filling and roll up the crepe. Serve one or two per plate.
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Top with the macerated strawberries, drizzle with more warmed Nutella, and finish with a dollop of Cool Whip or whipped cream.
Nutrition
Notes:
-The crepe batter can be made a day or two ahead and stored in the refrigerator.
-Crepes can be cooled and stacked without sticking; cooked crepes keep in the fridge for a day or two.