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Strawberry Cream Crepes

Guaranteed to impress, sensational Strawberry Cream Crepes come together easily on the stovetop—without any hard-to-find ingredients. In fact, now one will ever suspect that the delicate crepes start with a biscuit/baking mix.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup biscuit/baking mix
  • 1 large egg
  • 1/2 cup whole milk
  • 1/4 teaspoon vanilla extract
  • 6 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed and drained
  • 1/2 cup strawberry glaze

Directions

  • In a large bowl, combine the biscuit mix, egg, milk and vanilla. Cover and refrigerate for 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between
  • In a small bowl, beat the cream cheese, sour cream, sugar and cinnamon until blended. Spoon 2 rounded tablespoonfuls down the center of each crepe; roll up.
  • In a microwave-safe bowl, combine strawberries and glaze. Cover and microwave on high for 1-2 minutes or until heated through. Serve with crepes.
Nutrition Facts
2 each: 336 calories, 15g fat (8g saturated fat), 91mg cholesterol, 322mg sodium, 46g carbohydrate (35g sugars, 2g fiber), 6g protein.

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