The 1970s shaped far more than disco balls, bell-bottom jeans, and iconic movies. This unforgettable decade shifted the way families cooked, gathered, and experimented with new flavours in their homes. It was a period when households were becoming busier, and people started relying on clever shortcuts and easy-to-find ingredients yet the food never lost its warmth, personality, or creativity. As more women stepped into the workforce, home cooking began to balance convenience with imagination, blending cultural influences, trending recipes, and comforting dishes that naturally found their way into dining rooms across the country.
During a time when Americans were navigating economic ups and downs and becoming increasingly curious about global flavours, kitchens turned into small hubs of exploration. Slow cookers earned a permanent corner on the counter, pantry staples took centre stage, and hosting friends at home slowly became an art form. Whether families were stretching ingredients, reinventing leftovers, or adding a dash of flair inspired by cooks like Julia Child, the food of the 70s carried a joyful, inventive spirit that still brings back warm nostalgia. Let’s revisit the classics that defined this memorable decade and continue to bring comfort with every bite.
1. Buttermilk Cake with Caramel Icing
Buttermilk Cake became a staple in many home kitchens because it offered effortless comfort the moment you took a bite. The tangy buttermilk created a soft, tender crumb that practically melted in your mouth, making it ideal for church socials, family potlucks, or slow weekend baking. What set it apart was the caramel icing a rich, silky layer that paired beautifully with the cake’s gentle tang, giving it a special charm without the need for elaborate decoration.
Key Highlights of the Buttermilk Cake:
- Tender crumb made soft with tangy buttermilk
- Caramel icing added smooth, rich sweetness
- Familiar taste that suited every celebration
- Became a favourite at countless community potlucks
- Simple recipe that delivered consistent warm comfort
- Evoked memories of family traditions and gatherings
- A dessert loved for effortless charm and nostalgia
Even today, many people picture this cake sitting at the centre of a table surrounded by loved ones. Its calm simplicity, cosy flavour, and timeless appeal turned it into a dessert that brought families together and kept its spot in generations of memories.
Butterscotch Cake with Caramel Icing
Equipment
- 1 Electric Mixer Stand or hand-held
- 2 9-inch Round Cake Pans
- 1 Mixing Bowls At least 2 (large for batter, medium for dry ingredients)
- 1 Small Saucepan For preparing the caramel icing
- 1 Wire Rack For cooling cakes
Ingredients
Main
- 2 cups brown sugar
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 ½ cups brown sugar
- ¼ cup unsalted butter
- ¼ cup milk
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- Beat 2 cups brown sugar and ½ cup butter in a bowl with an electric mixer on medium speed until fluffy. Beat in 1 teaspoon vanilla extract, then beat in eggs, one at a time, beating on low speed until just mixed in.
- Sift 2 cups flour, baking soda, baking powder, and salt together in a separate bowl. Beat in flour mixture in 2 batches, alternating with buttermilk, on low speed until well mixed, scraping down the bowl as needed. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen cake; invert carefully onto a serving plate or cooling rack. Cool, about 30 minutes.
- Meanwhile, combine 1 ½ cups brown sugar, ¼ cup butter, milk, and 1 tablespoon flour in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Off heat, stir in 2 tablespoons butter and 1 teaspoon vanilla extract. Cool icing, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
- Spread icing over cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Set aside for icing to set completely before slicing.
Notes
2. Cowboy Stew
Cowboy Stew captured the practical, no-waste attitude of 1970s kitchens. Home cooks used everyday pantry items hamburger meat, hot dogs, beans, and barbecue sauce to create a hearty meal that was easy on the budget and big on flavour. It was filling, family-friendly, and perfect for busy weeknights when something warm and satisfying was needed without much effort.
Key Highlights of Cowboy Stew:
- Simple ingredients blended into hearty weeknight comfort
- One-skillet method made cooking fast and practical
- Budget-friendly meal that stretched ingredients easily
- Smoky flavours paired well with tender meat
- Kids enjoyed every bite without hesitation
- Cleanup stayed minimal for busy households
- Became a dependable favourite for quick dinners
This no-fuss stew won hearts because it respected time, money, and effort. It carried that unmistakable warmth of homemade food, showing that a little creativity could turn simple ingredients into something truly comforting.
“Cowboy” Stew
Equipment
- 1 Large Pot 8-quart capacity
- 1 Small Bowl
- 1 Chef’s knife
- 1 Cutting Board
- 1 Wooden Spoon or Ladle For stirring and scraping
Ingredients
Main
- 1/2 bacon diced
- 2 pounds cubed beef stew meat
- 3 large onions medium dice
- 1 bunch celery well scrubbed, cleaned, and chopped
- 1 pound carrots medium dice
- One 750-ml bottle red wine
- 2 quarts beef broth
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 2 pounds potatoes well scrubbed and diced, skin on
- One 8-ounce package frozen okra
- 3 bay leaves
- Salt and freshly ground black pepper
Instructions
- Brown bacon in a large (8-quart capacity) pot. Add beef and brown in the bacon fat. Add onions, celery and carrots and saute for about 5 minutes. Add red wine and beef broth, and simmer until reduced by half. In a small bowl, mix flour and oil, then stir this mixture into the stew and let simmer for a few minutes to thicken and integrate flavors. Add potatoes, okra and bay leaves to the stew and let cook until potatoes are fork tender. Season, to taste, with salt and pepper.
Notes
3. Pineapple Pecan Cheese Ball
The Pineapple Pecan Cheese Ball became a memorable party appetizer thanks to its fun mix of tangy pineapple, creamy cheese, and crunchy pecans. That balance of sweet and savoury fit perfectly with the bold, playful flavours the 70s were known for. It wasn’t just a snack it added personality to the table and was often the first dish people reached for.
Key Highlights of Pineapple Pecan Cheese Ball:
- Sweet pineapple blended smoothly with creamy cheese
- Pecans added crunch and balanced the sweetness
- Quickly became a crowd-favourite appetizer staple
- Fit perfectly into casual or festive gatherings
- Offered bold flavours typical of 70s trends
- Easy to prepare ahead for hosting
- Always the first dish guests reached for
This simple appetizer brought energy and charm to even the smallest gathering. Its fun flavour profile made it unforgettable in evenings filled with music, conversation, and laughter.
Pineapple Cheese Ball
Equipment
- 1 Medium Mixing Bowl For combining all ingredients
- 1 Rubber Spatula or Wooden Spoon For thorough mixing
- 1 Shallow dish For coating cheese balls with pecans
- 1 Colander or Fine-Mesh Sieve For draining pineapple
- 1 Chef’s Knife and Cutting Board For mincing and chopping vegetables and pecans
Ingredients
Main
- 1 20 ounce can crushed pineapple, drained
- 2 8 ounce packages cream cheese, softened
- 1 cup minced celery
- ½ cup chopped green bell pepper
- 1 teaspoon minced onion
- 1 cup chopped pecans
Instructions
- Mix drained pineapple, cream cheese, celery, bell pepper, and onion together in a medium bowl until well combined; divide mixture in half and form two balls.
- Place chopped pecans in a shallow dish; roll each ball in pecans. Chill until ready to serve, at least 2 hours.
Notes
4. Seven-Layer Gelatin Salad
Seven-Layer Gelatin Salad celebrated the colourful, expressive spirit of the 1970s. Its stacked layers, each with a different flavour and shade, created a nostalgic dessert that often became the visual centrepiece of the table. Preparing it required patience, but the beautiful final result made every minute worthwhile.
Key Highlights of Seven-Layer Gelatin Salad:
- Bright layers created striking, nostalgic presentation
- Each flavour added fun and visual charm
- Required patience but rewarded with stunning results
- Easy to match with seasonal colours
- Fit perfectly into holiday and family traditions
- Loved for both creativity and playful sweetness
- Represented the era’s fascination with molded desserts
This dish brought joy and a sense of celebration wherever it appeared, reminding families how delightful simple, colourful treats could be.
Seven Layer Gelatin Salad
Equipment
- 1 9×13 inch Baking Dish Essential for forming the layers.
- 1 Measuring Cups (Liquid and Dry) For accurate liquid and gelatin measurements.
- 2 Medium Mixing Bowls Useful for preparing different gelatin mixtures concurrently or in batches.
- 1 Whisk or Spoon For dissolving gelatin thoroughly.
- 1 Saucepan or Electric Kettle For boiling water efficiently.
Ingredients
Main
- 7 3 ounce packages assorted fruit flavored Jell-O® mix
- 4 ½ cups boiling water divided
- 4 ½ cups cold water divided
- 1 12 fluid ounce can evaporated milk, divided
- 1 8 ounce container frozen whipped topping, thawed
Instructions
- Gather all ingredients. Coat a 9×13 inch dish with cooking spray. Allrecipes / Abbey Littlejohn
- Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Spoon into pan and refrigerate until almost set, 45 minutes. Allrecipes / Abbey Littlejohn
- Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup evaporated milk. Spoon over first layer and refrigerate until almost set, 45 minutes. Allrecipes / Abbey Littlejohn
- Repeat steps 2 and 3 until all gelatin is used. Just before serving, top with whipped topping. Allrecipes / Abbey Littlejohn
Notes
5. Black Forest Chocolate Torte
Black Forest Torte became the showstopper dessert of the decade. Its layers of rich chocolate cake, airy cream, and sweet cherries added elegance and colour to celebrations. Whenever someone wanted to impress guests, this was the dessert to make and it rarely failed to deliver.
Key Highlights of Black Forest Torte:
- Chocolate layers paired beautifully with light cream
- Cherries added colour, brightness, and classic charm
- Became centerpiece dessert for celebrations
- Ideal choice when wanting to impress guests
- Offered balance of richness and airy textures
- Felt bakery-worthy yet achievable at home
- Perfect for birthdays, holidays, and big moments
This torte carried a sense of accomplishment for home bakers. It became part of milestone memories, long after the last slice was gone.
Easy Black Forest Torte Recipe 4
Equipment
- 2 Round Cake Pans 8-inch or 9-inch
- 1 Large Mixing Bowl For preparing cake mix
- 1 Electric Mixer Handheld or stand mixer
- 1 Saucepan For melting marshmallows
- 1 Offset Spatula For spreading fillings and topping
Ingredients
Main
- 5 cups miniature marshmallows
- 1 package 18-1/4 ounces chocolate cake mix
- 1 can 2ounces cherry pie filling
- 1 carton 8 ounces frozen whipped topping, thawed
Instructions
- Prepare and bake the chocolate cake mix according to package directions, typically in two round cake pans.
- Cool the baked cake layers completely on wire racks.
- In a saucepan, melt the miniature marshmallows over low heat, stirring constantly until smooth and fully dissolved.
- Place one cooled cake layer on a serving plate or cake stand.
- Spread half of the melted marshmallow mixture evenly over the first cake layer.
- Spoon half of the cherry pie filling over the marshmallow layer.
- Carefully place the second cake layer on top.
- Spread the remaining marshmallow mixture over the second cake layer, then spoon the remaining cherry pie filling over it.
- Evenly spread the thawed whipped topping over the entire torte, covering the top and sides for a smooth finish.
- Chill the torte for at least 2 hours to allow all layers to set properly before slicing and serving.
Notes
6. The Best Quiche Lorraine
Quiche Lorraine added a touch of European sophistication to everyday American cooking. With a buttery crust and a savoury filling of bacon, onions, and cheese, it offered a delicate mix of comfort and refinement. Thanks to rising interest in French cuisine especially influenced by Julia Child home cooks embraced the dish with enthusiasm.
Key Highlights of Quiche Lorraine:
- Buttery crust paired perfectly with savoury filling
- Bacon and onions created comforting, balanced flavours
- French influence boosted its growing popularity nationwide
- Ideal choice for brunches or relaxed gatherings
- Light yet satisfying with simple, fresh ingredients
- Easy to adapt with small American touches
- Became symbol of interest in global cuisine
It soon became a beloved choice for brunch tables and afternoon get-togethers. Its charm lay in its simplicity and its subtle elegance.
Quiche Lorraine
Equipment
- 1 Large Skillet For cooking bacon
- 1 Medium Mixing Bowl For whisking custard
- 1 Whisk For combining liquid ingredients
- 1 Chef’s knife For chopping bacon and dicing onion
- 1 Pie Dish (9-inch) To hold the pie crust and filling
Ingredients
Main
- 12 slices bacon
- 1 cup shredded Swiss cheese
- ⅓ cup minced onion
- 1 9-inch prepared pie crust
- 2 cups light cream
- 4 large eggs beaten
- ¾ teaspoon salt or to taste
- ¼ teaspoon white sugar or to taste
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then chop coarsely. Dotdash Meredith Food Studios
- Sprinkle bacon, Swiss cheese, and onion into prepared pastry crust. Dotdash Meredith Food Studios
- Whisk cream, eggs, salt, sugar, and cayenne pepper in a medium bowl; pour mixture into pastry shell. Dotdash Meredith Food Studios
- Bake in the preheated oven for 15 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until a knife inserted 1 inch from the edge comes out clean, about 30 minutes. Dotdash Meredith Food Studios
- Allow quiche to sit 10 minutes before cutting into wedges and serving. DOTDASH MEREDITH FOOD STUDIOS
Notes
7. Moussaka
Moussaka brought new Mediterranean flavours into American homes with its comforting layers of vegetables, seasoned meat, and creamy topping. Traditionally made with lamb, many families swapped it for ground beef to keep it affordable. No matter the variation, its layers created a rich, memorable dish.
Key Highlights of Moussaka:
- Mediterranean flavours added warmth and depth
- Traditional lamb easily swapped for ground beef
- Layered structure created hearty, comforting texture
- Seemed complex but manageable with smart shortcuts
- Encouraged families to explore unfamiliar cuisines
- Delivered satisfying richness in every generous slice
- Reflected decade’s growing interest in global foods
Despite looking elaborate, this dish proved that exploring new flavours at home didn’t need to feel overwhelming.
Easy Moussaka recipes
Equipment
- 1 Large Skillet For frying eggplant and browning lamb
- 1 Saucepan For preparing the béchamel sauce
- 1 Baking Dish For assembling and baking the moussaka
- 1 Whisk Essential for a smooth béchamel sauce
- 1 Chef’s Knife & Cutting Board For ingredient preparation
Ingredients
Main
- 3 baby eggplant
- 1/4 cup basil olive oil
- 1 pound ground lamb
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons Greek seasoning
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 3 cups marinara sauce
- 2 cups milk
- 3 tablespoons butter
- 3 tablespoons flour
- 3/4 cup Pecorino-Romano cheese
- 1/4 teaspoon grated nutmeg
- kosher salt
- ground black pepper
- fresh oregano
Instructions
- Slice baby eggplants into 1/4-inch rounds, lightly salt, let sit for 20 minutes, then pat dry thoroughly.
- In a large skillet, heat basil olive oil over medium-high heat. Fry eggplant slices until golden brown and tender; remove and set aside.
- In the same skillet, brown ground lamb over medium heat, breaking it up. Drain excess fat, then add diced onion and cook until softened.
- Stir in minced garlic, dried oregano, dried thyme, Greek seasoning, ground allspice, and ground cloves; cook for 1 minute until fragrant.
- Pour in marinara sauce, bring to a simmer, then reduce heat and cook for 10-15 minutes to meld flavors. Season with kosher salt and ground black pepper.
- In a separate saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 1-2 minutes.
- Gradually whisk in milk until the béchamel sauce is smooth and thickened. Remove from heat, stir in Pecorino-Romano cheese, grated nutmeg, and a pinch of salt and pepper.
- Preheat oven to 375°F (190°C). Assemble moussaka by layering half of the fried eggplant in a baking dish, followed by half of the lamb mixture.
- Repeat the layers, then pour the béchamel sauce evenly over the top layer.
- Bake for 30-35 minutes, or until the top is golden brown and bubbly. Let rest for 15-20 minutes before garnishing with fresh oregano and serving.
Notes
8. Triple Treat Holiday Bars
Triple Treat Holiday Bars were the answer for families who wanted variety without extra effort. Each bar offered three different flavours, making every bite a small surprise. Their festive charm turned them into a seasonal favourite.
Key Highlights of Holiday Bars:
- Three flavours packed neatly into one batch
- Brought excitement and variety to dessert tables
- Perfect solution for mixed taste preferences
- Easy to prepare using simple pantry items
- Became staple treat during winter holidays
- Offered playful sweetness in every small square
- Reflected creativity shaping 70s home baking
They brought joy to holiday gatherings by offering something special that didn’t require extra time or complicated steps.
9. Bacon-Wrapped Spam Bites
These bites embraced the adventurous, playful spirit of 1970s cooking. Wrapping crispy bacon around Spam created a salty-sweet combination that surprised many and quickly became a party favourite. Hawaiian cooking trends helped push Spam into the spotlight, and this appetizer took full advantage. This snack didn’t aim to be fancy just fun and delicious, which is exactly why people remembered it.
Key Highlights of Spam Bites:
- Bacon added crispness and irresistible smoky flavour
- Spam provided nostalgic salty-sweet combination
- Bite-sized pieces perfect for lively gatherings
- Reflected bold, playful spirit of 70s appetizers
- Quickly eaten as soon as they were served
- Unconventional ingredients made memorable party favourite
- Loved for simple preparation and big flavour
10. Polynesian Kabobs
Polynesian Kabobs brought a burst of colour and tropical energy to gatherings. Skewering meat, fruits, and vegetables together created a vibrant mix of flavours and textures without complicated cooking.
Key Highlights of Polynesian Kabobs:
- Bright tropical flavours added playful festive energy
- Skewered mix offered tasty variety in bites
- Easy preparation suited outdoor cooking trends
- Appealed to families exploring Hawaiian cuisine
- Colorful presentation lifted simple weeknight meals
- Balanced sweet fruit with savoury tender meats
- Turned ordinary gatherings into vibrant celebrations
Their popularity rose as grilling and casual outdoor dining became more common, offering families a tiny escape to the tropics.
11. Oyster Cheese Appetizer Log
This holiday favourite stood out because of its bold combination of smoked oysters, cream cheese, nuts, and a touch of spice. Even people who normally didn’t enjoy oysters found this mixture surprisingly enjoyable. Hosts loved preparing several logs ahead of time, making celebrations easier and more welcoming.
Key Highlights of Appetizer Log:
- Smoked oysters offered bold, unexpected savoury depth
- Cream cheese smoothed flavours into balanced spread
- Chili powder added gentle warmth and colour
- Nuts contributed crunch for satisfying texture
- Made ahead easily for relaxed entertaining
- Freezer-friendly preparation suited holiday planning
- Became tradition at many seasonal gatherings
12. Lemon Sherbet
Lemon Sherbet offered a refreshing, bright finish to meals. Its clean citrus flavour and light, icy texture made it a perfect palate cleanser, especially alongside heavier dishes.
Key Highlights of Lemon Sherbet:
- Bright citrus flavour refreshed after heavy meals
- Light texture offered gentle cooling sweetness
- Simple ingredients made preparation straightforward
- Beautiful presentation in hollowed lemon halves
- Ideal for warm-weather dinners and gatherings
- Could be prepared ahead for convenience
- Delivered uplifting finish to multi-course meals
Its elegant looks and cooling flavour made it a dependable favourite for hosts who wanted something simple yet memorable.
13. Comforting Chicken A La King
Chicken A La King has remained one of the most beloved comfort dishes of the decade. With leftover chicken and a creamy sauce, it turned simple ingredients into a warm, soothing meal that fit perfectly into busy weekday routines.This dish became a dependable part of home cooking because it never failed to comfort.
Key Highlights of Chicken A La King:
- Creamy sauce created soothing, comforting flavour
- Leftover chicken transformed into hearty meal
- Simple ingredients kept preparation wonderfully easy
- Served well over toast, rice, or noodles
- Fit perfectly into everyday family cooking
- Loved by multiple generations for reliability
- Provided effortless warmth on busy evenings
Individual Chicken Pot Pies
Equipment
- 1 Large Saucepan For heating chicken broth
- 1 Dutch Oven For cooking the pot pie filling
- 6 Ovenproof Ramekins or Bowls For individual servings
- 1 Baking Sheet To hold ramekins during baking
- 1 Biscuit Cutter or Mold For cutting pie dough rounds
Ingredients
Main
- 4 cups chicken broth
- 1 bouillon cube
- 1/2 cup 1 stick butter
- 1 onion finely chopped
- 2 large carrots cut in 1/2-inch rounds
- 1 rib celery sliced
- 3 tablespoons chopped chives
- 2 cloves garlic chopped fine
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/4 cup heavy cream
- 3 tablespoons dry sherry
- 1 store-bought 2-pound rotisserie chicken shredded
- 1 7-ounce bag frozen pearl onions
- 1 9-ounce box frozen peas
- 2 9-ounce packages store-bought rolled out pie dough
- 1 egg beaten with 1 tablespoon water
Instructions
- Preheat your oven to 375 degrees F.
- In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
- In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.
- With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet.
- Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.
Notes
14. Creamy Strawberry Crepes
Creamy Strawberry Crepes brought a gentle French elegance into home kitchens. Soft crepes filled with a sweet, creamy mixture and topped with fresh strawberries made brunch or dessert feel special without being complicated.
Key Highlights of Strawberry Crepes:
- Thin crepes paired perfectly with creamy filling
- Fresh berries brightened each soft, delightful bite
- French inspiration reflected growing culinary curiosity
- Simple steps made elegant presentation achievable
- Loved equally for brunch or dessert occasions
- Light texture balanced the rich sweet mixture
- Represented joyful spirit of 70s kitchen exploration
Whether served to guests or enjoyed quietly at home, these crepes captured the playful charm of trying new flavours and ending a meal with something light and celebratory.
Creamy Strawberry Crepes
Equipment
- 1 Blender
- 1 Electric Mixer Hand or stand mixer
- 1 Large Mixing Bowl
- 1 Non-Stick Skillet or Griddle For cooking crepes
- 1 Spatula For flipping crepes
Ingredients
Main
- ¾ cup all-purpose flour
- ½ cup milk
- ½ cup water
- 3 large eggs
- 3 tablespoons butter melted
- ½ teaspoon salt
- 1 ¼ cups sifted confectioners’ sugar
- 1 8 ounce package cream cheese, softened
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 1 cup heavy cream whipped
- 4 cups sliced strawberries
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- To make the crepe batter: Place flour, milk, water, eggs, melted butter, and salt into a blender; blend until smooth and set aside. Dotdash Meredith Food Studios
- To make the filling: Beat confectioners’ sugar, cream cheese, lemon juice, lemon zest, and vanilla with an electric mixer in a large bowl until smooth. Dotdash Meredith Food Studios
- Gently fold in whipped cream. Dotdash Meredith Food Studios
- Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop batter onto the griddle, using approximately 2 tablespoons for each crepe. Dotdash Meredith Food Studios
- Tip and rotate the pan to spread batter as thinly as possible. Dotdash Meredith Food Studios
- Flip over when batter is set and edges begin to brown. Continue cooking until bottom begins to brown. Stack finished crepes on a plate; cover with a damp towel. Dotdash Meredith Food Studios
- Fill each crepe with 1/4 cup sliced strawberries and 1/3 cup cream cheese filling. Dotdash Meredith Food Studios
- Roll up and top with a dollop of cream cheese filling and more sliced strawberries. Dotdash Meredith Food Studios
