Hey everybody, it’s Tiffany from Creme de la Crumb! Confession: I have a slight obsession with breakfast. Actually a HUGE obsession with breakfast. Pancakes, waffles, bacon, french toast, oatmeal, I love it all. One of my favorite breakfast foods though is….. crepes! For some reason there is a terrible misconception that crepes are difficult, they are not! It’s basically a really thin pancake. You can make pancakes. So you can make crepes.

The crepe batter is really simple and comes together in just a couple of minutes when you mix it up in the blender. Fry those babies up on the stove, stuff em full of creamy dreamy strawberry-coconut filling, and take a bite of heaven! Doesn’t matter if you’re knee deep in snow, or enduring the rainy season, these crepes will make you feel like you are in paradise.


  • 1 lemon zest (about 1 tbsp)
  • 3 eggs at room temperature
  • 1 3/4 cup flour
  • 2 cups whole milk or half and half - at room temperature
  • 1/2 tsp salt


  • 8 oz cool whip thawed
  • 2 oz cream cheese
  • 1 cup strawberries hulled and diced
  • 2 tsp coconut extract
  • diced strawberries, sweetened coconut flakes (optional)


  1. add flour, salt, lemon zest, eggs, and milk in your blender. Pulse 2-three mins until smooth. cover and refrigerate for one hour.
  2. put together the filling with the aid of including diced strawberries, coconut extract, cream cheese, and funky whip to a big bowl and mixing on medium velocity with a hand mixer approximately 1 minute. chill until geared up to apply.
  3. Preheat a medium-massive nonstick pan or skillet to medium-low warmness. Brush pan with oil. Pour ¼ cup batter into the pan and immediately tilt and flip pan to cover the lowest surface evenly with batter. allow to cook dinner about forty five seconds, flip and cook every other forty five seconds on 2d side. Set crepe apart and repeat with last batter.
  4. Fill each crepe with approximately ¼-1/three cup strawberry coconut filling. top with extra strawberries and shredded coconut if desired. experience!

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