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Crepes Chantilly

Categories: Breakfast

Submitted by:

Add more water for better consistency.


  • 3 eggs beaten
  • 1 c. milk
  • 1/3 c. water
  • 1 c. all-purpose flour
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 3 tbsp. sugar
  • Chantilly Frosting
    • 1 tub non-dairy whipped topping 8 oz.
    • 1 c. confectioner's sugar
    • 3 oz. cream cheese softened
    • 1 c. strawberries chopped


FOR CREPES: Mix together eggs, milk and water; set aside. In a separate bowl, sift together flour, Clabber Girl Baking Powder, salt and sugar. Beat into liquid mixture.

FOR FILLING: In a mixing bowl, beat together whipped topping and strawberries until thoroughly combined. Fill crepes with Chantilly mixture and dust with powdered sugar.

Lightly oil a 6-8 inch skillet; heat over medium heat, and pour in about 1/2 cup of batter. Rotate skillet until batter covers bottom; cook until lightly brown, then turn and cook other side.