Strawberries and Cream Crepes with Orange Liqueur
These Crepes….these crepes! These Crepes with their hint of Vanilla…and those Strawberries with the hint of Orange liqueur, and that cream with a hint of love; have been all I can think about for a whole entire week of computer breakdowns, children breakdowns….and mental breakdowns!
It’s Valentine’s Day…which means Chocolate and Strawberries and Nutella and more Chocolate and Peanut Butter and Pasta of all shapes and sizes — in my house any way. Show love with food. I have a thing for Macerated Strawberries of any kind. Orange liqueur with strawberries makes them so syrupy and extra special… and combining them with cream for this was a definite arrow in to Cupid’s heart.
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The best start to our Valentines Day were these. Oh. Three kids screaming and everyone jumping on our bed at 6 in the morning doesn’t count. I’m wiping all of that from my memory files.
To escape the noise, we did what any other good parent does and gave them these.
Aaaahhh. 20 seconds of silence. Music to my ears.
These Crepes are not the super thin ones that leave you reaching for more food after 5 seconds. These crepes had a filling kick.
But that creamy macerated strawberry filling — made with a splash of Cointreau for an added touch of romance made these Crepes that.much.extra.special. I love the hint of Vanilla in these Crepes. Of course, you have to add the liqueur to soak into the strawberries, because it really just takes them to a whole other place of Romeo and Juliet with a happy ending. (Just kidding. You can skip the Cointreau if you’re not a fan….but if you are — pour it in people. Just pour it in).
I haven’t made you guys Crepes in a while, I know. Mostly French Toasts, and Pancakes have been coming out of my kitchen to yours.
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Weight Watchers: 4pp per Crepe!
- 2 cups strawberries , washed and divided
- 2 tablespoons natural sweetener or sugar of choice
- 1 - 2 tablespoons Cointreau (adjust to your tastes)
- 1 1/2 cups reduced fat cooking cream (Philadelphia) or Greek yogurt
- 2 tablespoons (extra) sugar or sweetener of choice
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 tablespoons oil/ (or reduced fat butter, melted)
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 1/4 cup skim/low fat or almond milk
- 1 cup plain; light spelt or all-purpose flour
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Cut the strawberries into quarters. Combine the strawberries into a bowl with the sweetener or sugar and Cointreau, and mix to coat evenly and set aside for 15 minutes. While strawberries are soaking up the liqueur, prepare your crepes
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Option 2: Whisk eggs, oil/butter, vanilla, sugar and milk until light in colour. Add the flour and whisk again until batter is lump free.
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Grease a good quality 8-inch non-stick pan with cooking oil (or a thin layer of butter) and wipe over with a paper towel. Pour ¼ cup of batter per crepe onto the center of pan, while swirling and lifting the pan to evenly coat the base and create a thin layer. Cook until the crepe is set and the edges begin to change golden in colour.
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Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds. When cooked through, remove onto a separate plate and repeat with remaining batter.
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Once the Crepes are done, combine the cream/yogurt, the (extra) sweetener/sugar, and the vanilla. Chop half of the the macerated strawberries into smaller pieces (optional) and mix through the cream mix until just combined. Spread the Strawberries And Cream mixture onto a quarter of each crepe and fold in half, and then in half again. Stack them; top with remaining macerated strawberries and dust with icing sugar.
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Karina says
Yes, it is! Thank you so much for following along with me! XOXO
Anne Duncan says
For your Macerated Strawberries and Cream Crepes, is the reduced fat cream also known as cream cheese? Thank you.
P.S. I love your recipes.
Karina says
Hi Becky! I’d suggest making the crepes the night/day before; heating them up in the morning (in the microwave in 10 second increments or in the oven on a medium setting until warmed through); and preparing the filling in the morning while your crepes are warming up! I hope this helps! And Happy Mother’s Day to your mother! What a lucky mum to wake up to these for breakfast 😉
Becky says
Hi,
I would really love to make this recipe for my mum for Mother’s Day but I won’t be up early enough in the morning, so I’d have to so the night before. How would you recommend doing it?
Sorry I’m a bit of a newbie to cooking.
Karina says
Thank you so much Jasmin! That truly means so much to me 🙂 Enjoy the rest of your weekend!
Jasmin says
Hi Karina,
you are right, these crepes are extra special,
and I love your photos!
Karina says
No worries! 1 cup of flour is generally 120g; 1 cup milk is 250ml/250g; 1 cup cream cheese is generally 250g. I hope this helps you!
Karina says
Aw thank you. And so is yours! I’m absolutely 100% in love with you…I mean your blog 😉
Alina says
I want to try this recipe today but I don’t know the measurement in cups. Can you please tell me, how they are in grams? Because on internet is not precise. Thank you so much!
Tasbih @ Cleobuttera says
These look too delicious! I have a thing for macerated strawberries too. Macerated strawberries>plain ‘ol strawberries in my book. Your photography is swoon-worthy!