Delicate crêpes filled with a luscious Chantilly cream and fresh strawberries make for an unforgettable dessert or an elegant brunch treat. The filling—lightly sweetened cream cheese folded into whipped cream—is both rich and airy, perfectly complementing juicy strawberries tossed with a touch of Grand Marnier or orange zest. Whether you serve them simply dusted with powdered sugar or with a flourish of extra berries on top, these crêpes capture the essence of spring indulgence.
INGREDIENTS:
4 cups sliced fresh strawberries
1 tablespoon sugar
1 tablespoon Grand Marnier, optional
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
12 cooked crêpes (see basic crepe recipe here)
Powdered sugar, for dusting (optional)
METHOD:
About 30 minutes before serving, toss sliced strawberries with sugar and Grand Marnier (or substitute a few gratings of orange zest). Let stand at room temperature to macerate and release their juices.
In a small mixing bowl, whip the heavy cream until stiff peaks form; set aside.
In a separate large bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth and creamy. Gently fold in the whipped cream until fully incorporated. Chill if not using immediately.
Spoon about 2 rounded tablespoons of the cream filling down the center of each crêpe. Top with a few strawberries and roll up gently.
Arrange the filled crêpes on individual plates or a serving platter. Spoon additional strawberries over the top, if desired, and dust lightly with powdered sugar. Serve immediately.
SERVING SUGGESTIONS:
- Garnish with a dollop of whipped cream or drizzle with melted chocolate for an extra touch of decadence.
- Substitute raspberries, blackberries, or peaches when in season.
- For a brunch presentation, serve with mimosas or freshly brewed espresso.
- These can be prepared in advance and filled just before serving.
