Colorful creamy crepes with strawberry sauce

This recipe has been a family favorite for over years.  These crepes are delicious and very rich! Both the whipped cream and strawberry sauce can be made ahead. If you get leftover cream you can use as a sweet cream cheese spread for your bread, cookie or bagel.  I like to make a colored crepes for my kids. They just love it.  ( but you don’t have to put colors in your crepe mixture 😉  If you have a small kids in your home make with them they will have a lots of fun.  Have a Colorful Crepes and enjoy it 😉

Ingredients:

For crepes:

• 1/2 cup whole milk
• 1/2 cup water or orange juice
• 3-4 tbsp unsalted butter, melted
• 3 eggs, beaten
• 1 cup flour
• food color ( any color you like and it’s optional)
• pinch of salt

For cream:

• 1/2 cup powdered sugar
• 4 oz cream cheese, softened
• 1 tbsp lemon juice,  ( optional)
• 1 tsp vanilla extract
• 1 cup whipping cream

For strawberry sauce:

• 2 cups fresh or frozen strawberries
• 2 tbsp sugar
• 1 tbsp honey
• 1/4 water

Directions:

1. Strawberry sauce :  To make the strawberry sauce, combine the sugar, honey and  water. When there’s no lumps, add the berries. I like to cook my fruit sauces over high heat, constantly stirring until they thicken. Once the sauce has thickened remove from heat cover with a lid and set aside.
2. For the cream: In the small bowl place the whipping cream turn your mixer to high and whip for 5,6 minutes until it’s fluffy and and light.

Look at that little hand 😉 My son is helping me. He is 9 years old boy. And he  wants to cook, bake and  learn about food. I’m so happy…In the medium bowl blend the cream cheese, powdered sugar, lemon juice, vanilla with an electric mixer until smooth. Gently  fold in the whipped cream. 

My son made this cream cheese filling 😉

1. For the crepes: combine all the ingredients into a blender and blend until smooth. ( If you making a color crepes divide the batter in the small cups. I used 4 colors. )

Here is my colorful batters 😉

1. Place a non-stick 12″ skillet over medium low heat.  Lightly oiled the skillet with butter or oil. Scoop the batter onto the skillet about 2-3 tbsps for each crepe. ( I like to use 3 tbsps at a time). Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side  begins to brown.  After you finished crepes cover with damp paper towel set aside. To serve spread crepe with sweet cream cheese filling, roll it or fold it and top with  warm strawberry sauce.  

Here is my little helper 😉 So cute. Love my 3 boys…

Enjoy 😉