Pistachio Crepes

Total Time Prep: 25 min. + chilling Cook: 20 min.
Yield 6 servings
Test Kitchen Approved
Elevated brunches abound with fancy quiches, laminated croissants and French-rolled omelets, but these pistachio crepes—stuffed with strawberries and pistachio cream—take the cake.

Ingredients

  • 1-1/2 cups milk
  • 3 large eggs
  • 2 tablespoons butter, melted
  • 1/2 teaspoon lemon extract
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • Dash salt
  • FILLING:
  • 1 cup heavy whipping cream
  • 2 cups confectioners' sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup pistachio cream
  • 1 teaspoon vanilla extract
  • 2 cups sliced fresh strawberries
  • Optional: Whipped cream, chopped pistachios, chocolate syrup

Directions

  1. In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
  2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  3. In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the confectioners' sugar, cream cheese, pistachio cream and vanilla until smooth; fold in whipped cream. Divide filling down the center of each crepe. Top with sliced strawberries; roll up. Garnish with whipped cream, chopped pistachios, chocolate drizzle, or dust with additional confectioners' sugar.

Nutrition Facts

2 crepes: 902 calories, 54g fat (23g saturated fat), 194mg cholesterol, 227mg sodium, 87g carbohydrate (51g sugars, 6g fiber), 20g protein.

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