Strawberry Cream Filled Crepes (Paulette Valois)
Submitted by grandmatessa
Delicate crepes spread with strawberry jam and rolled around vanilla whipped cream folded with sliced fresh strawberries. A French-inspired dessert that’s on the table in 20 minutes.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minCrepes filled with whipped cream and fresh fruit. It doesn’t get more French bistro than this.
Each crepe gets a thin layer of strawberry jam, then a generous line of vanilla-scented whipped cream folded with sliced strawberries down the center. Roll them up, place two per plate seam-side down, dust with powdered sugar, and garnish with a whole berry.
The beauty of this recipe is its simplicity and flexibility. Use pre-made crepes and the whole thing takes about 20 minutes from start to plate.
Variations
- Mixed Berry: Swap in raspberries, blueberries, or a combination
- Tropical: Fill with sliced banana and kiwi, use apricot jam instead
- Summer Peach: Diced ripe peaches with a drizzle of honey in the cream
Chef Tips
- Whip the cream to stiff peaks so it holds its shape inside the rolled crepe
- Serve immediately after assembling; the cream softens the crepes quickly
- A light drizzle of chocolate sauce over the top takes these from brunch to dinner-party territory
Ingredients
Directions
Reserve 6 strawberries for garnish.
Slice remaining berries, set aside.
Whip cream, icing sugar and vanilla to stiff peaks. Fold in fruit.
Spread each crepe with jam. Spoon filling down center of each crepe, roll up.
Place 2 crepes, seam-side down on plate.
Garnish with reserved strawberries.
Sprinkle with icing sugar and serve immediately.
Note: Raspberries, Blueberries, Peaches, Bananas, Kiwi fruit or a combination of these are also very tasty.
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