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These Strawberry Crepes are thin, soft, and filled with the creamiest strawberry cream cheese filling. They are sweet enough for dessert, easy enough for breakfast, and pretty enough for a special brunch. Add fresh strawberries and whipped cream on top and they disappear fast!
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I absolutely LOVE this recipe, it’s so easy to make! I used a large bowl and a hand mixer instead of a blender, but it turned out the same.” – Lauren
“Completely awesome recipe. I substituted the sugar for monk fruit/Erythritol. Also substituted the vegetable oil for avocado oil. They turned out perfect the first try and are honestly the very best crepes I have ever made. The family LOVES them!” – Laura
“I had not made crepes in years. Made them this morning my family absolutely thought they were the best. Thank you for an amazing recipie.” – Linda
Why I Love These Strawberry Crepes
Crepes have been a Saturday morning staple in our house for years. My kids would eat them every single day if I let them! They love rolling them up, adding whipped cream, and going back for seconds.
We have made all kinds of sweet and savory crepes, but these Strawberry Crepes with cream cheese filling are always one of the first requests. The crepes are soft and thin, the filling is creamy without feeling too heavy, and the fresh strawberries make them taste bright and fresh. They work just as well for breakfast, brunch, Valentine’s Day, Mother’s Day, or dessert after dinner.
🩷 Erica
Ingredients You’ll Need
FOR THE CREPES
- Eggs – These help hold the crepes together and give them a soft, flexible texture.
- Milk – Milk thins the batter so it spreads easily in the pan.
- Flour – All-purpose flour gives the crepes structure without making them heavy.
- Salt – Just a little salt balances the sweetness.
- Sugar and vanilla – These make the crepes lightly sweet and perfect for a strawberry filling.
- Vegetable oil – A small amount helps the batter cook up tender and keeps the crepes from sticking.
FOR THE STRAWBERRY CREAM CHEESE FILLING
- Fresh strawberries – Chopped strawberries add fresh flavor and juicy texture.
- Sugar – Sugar helps the strawberries release their juices and sweetens the filling.
- Cream cheese – Softened cream cheese makes the filling smooth, creamy, and rich.
- Powdered sugar – This sweetens the cream cheese filling without making it gritty.
- Vanilla – A little vanilla rounds out the flavor and makes the filling taste more like a dessert.
OPTIONAL TOPPINGS
- Whipped cream – Homemade whipped cream makes these feel extra special.
- Extra strawberries – Fresh sliced strawberries on top make the crepes look pretty and taste even better.
- Powdered sugar – A light dusting adds a simple bakery-style finish.
Ingredient Additions and Substitutions
- Berries: Try raspberries, blueberries, blackberries, or a mix of berries with the strawberries.
- Bananas: Sliced bananas are so good with the strawberry cream cheese filling.
- Nutella: Spread a thin layer of Nutella inside the crepe before adding the filling and strawberries.
- Lemon or orange zest: Add a little zest to the filling for a brighter flavor.
- Lemon juice: A small squeeze can balance the sweetness in the cream cheese filling.
- Lower sugar option: You can reduce the sugar slightly if your strawberries are very sweet.
- Savory crepes: Leave out the sugar and vanilla in the batter, then fill with eggs, ham, cheese, chicken, or sautéed vegetables.
- Cream cheese: Use softened full-fat cream cheese for the smoothest filling.
- Oil swap: Avocado oil can be used in place of vegetable oil.
How to Make Strawberry Crepes
- Blend and chill the batter. Add the crepe ingredients to a blender or food processor and blend until smooth. The batter should be thin, similar to heavy cream. Cover and refrigerate for 1 hour so the flour can hydrate and the crepes cook up tender.
- Cook the crepes. Heat a non-stick skillet or crepe pan over medium to medium-high heat and lightly grease it. Pour in the batter, then quickly tilt and swirl the pan so the batter coats the bottom in a thin layer.
- Flip and stack. Cook until the edges look dry and start to lift, then flip and cook the other side until lightly golden. Stack the finished crepes on a plate and cover them to keep warm.
- Make the strawberry filling. Stir the chopped strawberries and sugar together and let them sit while you mix the filling. Beat the softened cream cheese, powdered sugar, and vanilla until smooth, then fold in the strawberry mixture.
- Fill the crepes. Spoon a little strawberry cream cheese filling into each crepe. Roll them up or fold them into quarters, whichever you like best.
- Add toppings and serve. Top with extra sliced strawberries, whipped cream, and a dusting of powdered sugar. Serve right away for the best texture.
Recipe Tips
- We have an entire post dedicated to making basic crepes, if you are new to crepe making this is a great place to start: How To Make Crepes
- Fill right before serving. Filled crepes can get soggy if they sit too long.
- Don’t skip chilling the batter. Resting the batter helps the flour absorb the liquid and gives the crepes a softer texture.
- Use a blender if you can. It makes the batter smooth and helps prevent lumps.
- The batter should be thin. If it feels too thick to swirl easily, add a splash of milk and blend again.
- Use a non-stick skillet. You do not need a special crepe pan, but a good non-stick pan makes the process much easier.
- Swirl right away. As soon as the batter hits the pan, tilt and rotate the pan so the crepe spreads thin.
- Adjust the heat as needed. If the crepes brown too quickly, lower the heat a little. If they take too long to set, raise it slightly.
- The first crepe is the test crepe. It is almost never the prettiest one, and that is completely normal.
- Keep cooked crepes warm. Stack them on a baking sheet with parchment or wax paper between layers and keep them in a warm oven until ready to fill.
- Use softened cream cheese. Cold cream cheese can make the filling lumpy.
Frequently Asked Questions
Crepes are thin French-style pancakes that can be filled with sweet or savory ingredients. They are different from regular pancakes because they do not have baking powder or baking soda, so they cook up thin, soft, and flexible instead of thick and fluffy.
For this recipe, I like making them sweet with vanilla in the batter and a creamy strawberry filling, but you can leave out the sugar and vanilla if you want to use the crepes for savory fillings.
The best crepes start with a thin, smooth batter and a hot, lightly greased non-stick pan. Chill the batter before cooking, swirl it quickly in the pan, and cook each crepe just until lightly golden.
Rubbery crepes are usually caused by batter that is too thick or crepes that are cooked too long. The batter should pour easily and spread quickly. Cook just until the edges lift and the bottom is lightly golden.
Crepes can tear if they are flipped too soon, if the pan is not greased well enough, or if the batter is too thin. Let the crepe cook until the top looks set and the edges release from the pan before flipping.
No, a regular non-stick skillet works great. A crepe pan is nice, but it is not required. The most important thing is to use a pan that heats evenly and releases the crepes easily.
Yes. A blender is easiest, but you can use a large bowl and a hand mixer or whisk. Just mix until the batter is as smooth as possible.
Yes. If you do not want the crepes themselves to be sweet, leave out the sugar and vanilla in the batter. You can also reduce the sugar in the strawberry filling if your strawberries are already sweet.
Fresh strawberries are best for texture, but frozen strawberries can work well for a saucier filling. Thaw them first and drain off extra liquid if needed so the filling does not get watery.
Stack the cooked crepes on a plate or baking sheet and cover them with foil. You can also place them in a warm oven with parchment or wax paper between layers so they do not stick together.
The cream cheese was probably too cold. Let it soften at room temperature before mixing, then beat it with the powdered sugar and vanilla until completely smooth before adding the strawberries.
Make Ahead and Storage
- Make ahead: Crepe batter can be made up to 1 day ahead and stored covered in the refrigerator. Give it a quick stir or blend before cooking.
- Cooked crepes: Store cooked, unfilled crepes stacked with parchment or wax paper between layers. Keep them covered in the refrigerator for 2 to 3 days.
- Filling: The strawberry cream cheese filling can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Stir before using.
- Filled crepes: These are best served right after assembling. If they sit too long, the filling can soften the crepes.
- Freezing: Crepes freeze really well. Let them cool completely, stack with parchment or wax paper between each one, and place in a freezer-safe bag. Freeze for up to 2 months.
- Reheating: Warm crepes in a non-stick skillet over low heat for 30 seconds per side. You can also microwave them for 10 to 15 seconds, but the skillet gives the best texture.
Pairing Ideas
These Strawberry Crepes are perfect for breakfast or brunch with crispy bacon, scrambled eggs, Hash Browns, or an Easy Breakfast Casserole. For a sweet brunch spread, serve them with homemade whipped cream, Orange Julius, Blueberry Muffins, or a simple fruit salad.
More Fresh Strawberry Recipes
Looking for even more tasty, fresh strawberry recipes? Here are a few of our favorites:
Give these strawberry crepes a try and see how quickly they disappear at your table. Don’t forget to load them up with extra strawberries and whipped cream, or feel free to customize them with your own toppings. If you make them, leave us a review! I’d love to hear how they turned out for you! 🍓🥞
Strawberry Crepes with Cream Cheese Filling
Video
Ingredients
- 4 eggs
- 2 cups milk
- 1 1/3 cups flour
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1 1/2 teaspoons vegetable oil
FILLING
- 2 cups strawberries, chopped
- 1/2 cup sugar
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla
Instructions
- In a blender or food processor combine all ingredients (if you don’t want them to be sweet, take out the sugar and vanilla). Cover and refrigerate about an hour (don’t skip this step, it is very important).
- Heat a skillet* over medium-high heat and spray with cooking spray or oil. Pour ¼ cup of the batter into pan, tilting to completely coat the surface of the pan (kind of like how you would if you were trying to coat the pan with oil).
- Cook 1-2 minutes each side, flipping over once, until golden. Cook until the edges look dry and lift slightly. The thinner the crepe, the better! If you have a crepe maker, use that. They will turn out perfect every time.
For the Filling
- Combine strawberries and sugar and set aside. In a mixing bowl, mix cream cheese, powdered sugar and vanilla until smooth. Fold in strawberry mixture until well combined.
- Put about 1-2 Tbsp. of mixture in each crepe.
- Roll up and serve with sliced strawberries and whipped cream.
Equipment
- Skillet
Notes
- Chilling the batter helps the crepes cook up soft and tender.
- The batter should be thin enough to swirl easily around the pan.
- Use softened cream cheese for the smoothest filling.
- The first crepe is usually a test crepe, so don’t worry if it is not perfect.
- Store leftover unfilled crepes in an airtight container in the refrigerator for up to 3 days.
- Keep the filling separate from the crepes until serving so they do not get soggy.
- Freeze unfilled crepes with parchment or wax paper between layers for up to 2 months.
- Reheat crepes in a non-stick skillet over low heat for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I absolutely LOVE this recipe, it’s so easy to make! I used a large bowl and a hand mixer instead of a blender, but it turned out the same.
Thanks so much, and great tip!