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Strawberry Crepes

These delicate crepes are rolled up with a fluffy cream cheese filling and sliced strawberries. Make these as a dessert when strawberries are in season, or for a fancy weekend brunch.

Yields 6 servings


  • Butter (enough to fry crepes)
  • 3 large eggs
  • 2/3 cup heavy cream
  • 3 tablespoons Dr. Atkins Bake Mix
  • 4 tablespoons sugar substitute
  • 1/8 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon orange zest grated
  • Strawberry filling:
  • 2 cups strawberries, washed, hulled and sliced
  • 6 tablespoons Sugar
  • Twin sugar substitute


  1. Prepare a heavy, 8 inch skillet or crepe pan with heated butter.Whisk all crepe ingredients together in mixing bowl.
  2. Once the butter stops foaming, pour 1/6 crepe mixture into skillet,
    making sure to cover the bottom evenly.
  3. Cook until bottom is browned and top is set.
  4. Use a spatula to flip the crepe and brown the other side.
  5. Once done, transfer to a paper towel.
  6. Repeat this procedure with remaining batter and butter.
  7. Next, make your filling by combining strawberries with sugar
    substitute and spoon about ¼ of mixture on each crepe. Add light
    whipped cream to taste and garnish with remaining strawberries.

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