Country Crock Strawberries and Plant Cream Crepes

Experience the vibrant flavors of summer year-round with these delectable strawberry-topped plant-based cream crepes. Delicately thin crepes envelop luscious non-dairy cream and are crowned with fresh strawberries, creating a delightful fusion of sweet and tangy that's perfect for an easy-to-make breakfast or dessert.

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Prep time20 min
Ready in35 min
PortionsPortions 16
DifficultyEasy

Ingredients

Crepes

1 1/2 cups all purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
1/12 tablespoons granulated sugar
2 tablespoons coconut oil
1 1/12 cups Country Crock® Plant Cream
1 1/3 cup soda water
2 teaspoons vanilla extract
1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil

Strawberry Topping

1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon lemon juice
1 tablespoon Country Crock® Plant Butter Sticks with Avocado Oil room temperature
4 cups fresh strawberries

Cream Filling

1 cup Country Crock® Plant Cream chilled
4 ounces Violife 100% Vegan Just Like Cream Cheese Original softened
1 cup confectioners sugar
1 teaspoon vanilla extract

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

1. Make the crepe batter: In a large bowl, whisk together the flour, cornstarch, sugar and salt. Add the coconut oil, Country Crock® Plant Cream, soda water and vanilla extract. Whisk well until smooth and well combined. There shouldn't be any lumps. Set aside. 2. Make the strawberry topping: In a small saucepan, combine the sugar and cornstarch; stir in the water, lemon juice and Country Crock® Avocado Oil Plant Butter until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add the strawberries and stir to fully combine. Cook for another minute. Pour the strawberry topping into a bowl and let it cool at room temperature while you make the crepes. 3. Make your crepes: Heat a medium sized, non-stick pan to medium heat. Once hot, add 2 tablespoons of Country Crock® Avocado Oil Plant Butter to the pan. Pour about 2 - 2 ½ tablespoons of crepe batter into the center of the skillet. Lift and tilt the pan so that the batter coats the bottom evenly. Cook until the top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack to cool and repeat with the remaining batter, adding Country Crock® Avocado Oil Plant Butter to the skillet as needed. When cool, stack the crepes with waxed paper in between. 4. Prepare the Plant Cream filling: In a large bowl or stand mixer, beat the cold Country Crock® Plant Cream until stiff peaks form; set aside. In a separate large bowl, beat the softened Violife© Vegan Cream Cheese, confectioners' sugar and vanilla extract until smooth. Next, fold in the whipped Country Crock© Plant Cream. 5. Assemble the crepes: Spread 2 tablespoons of Plant Cream filling around the center of each crepe and fold. Top each with the strawberry topping and a dusting of confectioners sugar.

Any leftover crepes can be stored in the fridge for up to 5 days. Store in a large freezer bag with wax paper between each crepe.

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Country Crock Strawberries and Plant Cream Crepes