Strawberry Chantilly Crêpes

Crepes with strawberries and cream on white backgroundINGREDIENTS:

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 recipe here)
Powdered sugar, for dusting (optional)

About half hour before serving, toss sliced strawberries with sugar and Grand Marier, if using. (You can also substitute a few gratings of orange zest.)

In a small mixing bowl, whip the cream until stiff peaks form; set aside.

In a large bowl, beat the cream cheese, confectioners sugar and vanilla until smooth; fold in whipped cream. Chill, if not using right away.

Spoon 2 rounded tablespoons of cream filling down the center of each crêpe and top with strawberries. Roll crêpes and spoon another spoonful of berries over top, if desired. Dust with powdered sugar

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