Berry Cream Cheese Crepe Rolls
In short: Thin crepes spread with a lemony cream cheese and yogurt filling, rolled around fresh strawberries and raspberries. Make-ahead friendly. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Crepes are one of the quickest batters to make and one of the most flexible. Here, thin golden rounds are spread with a lightly sweet, lemony cream cheese and yogurt filling and rolled around juicy berries. The filling is stable, so the rolls hold their shape on a plate or a brunch platter. Cook the crepes a day ahead if you like, and fill them just before serving so they stay soft.
Instructions
- Blend the flour, eggs, milk, sugar, salt and melted butter until completely smooth, about 20 seconds. Pour into a jug and rest at room temperature for 30 minutes.
- Beat the cream cheese, yogurt, powdered sugar, vanilla and lemon zest in a bowl until smooth and spreadable. Refrigerate until needed.
- Heat a 20 to 22 cm (8 to 9 inch) nonstick skillet over medium heat and rub with a little butter. Pour in about 60 ml (1/4 cup) of batter and tilt the pan to coat the base thinly.
- Cook for about 1 minute, until the edges lift and the surface looks dry. Flip and cook for 20 to 30 seconds more. Slide onto a plate and repeat, buttering the pan lightly every other crepe.
- Let the crepes cool for 5 minutes. Spread each with about 2 tbsp of filling, leaving a clean edge.
- Arrange a few strawberry slices and raspberries along one side, then roll up tightly.
- Dust with powdered sugar and serve right away, with any extra berries on the side.
Tips
- Fill the crepes only when you are ready to serve. Left filled for more than an hour, they turn soft and the berries release juice into them.
- Swap the berries for sliced banana and a drizzle of melted dark chocolate, or for roasted peaches in summer.
Questions and answers
Why do my crepes tear when I flip them?
The batter was not rested, the pan was too cool, or the crepe was flipped too soon. Rest the batter for 30 minutes, heat the pan until a drop of batter sizzles, and wait until the edges lift and look dry.
Can I make crepes ahead and freeze them?
Yes. Stack cooled crepes with baking paper between them, wrap well and refrigerate for 2 days or freeze for 2 months. Thaw at room temperature for 30 minutes before filling.
What is the difference between crepes and pancakes?
Crepe batter is thin and has no raising agent, so crepes cook paper-thin and are rolled or folded around fillings. Pancake batter is thick and contains baking powder, so pancakes cook up tall and fluffy.
How long does it take to make Berry Cream Cheese Crepe Rolls?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Berry Cream Cheese Crepe Rolls?
About 485 kcal per serving, with 14 g of protein, 47 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 485 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 47 g |
| Fat | 27 g |
| Fiber | 3 g |
| Sugar | 19 g |
| Sodium | 350 mg |
Estimated values, calculated from the ingredients.
