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These Strawberry Crepes with strawberry cream cheese filling are perfect for breakfast or even dessert! The filling is light, fresh, and perfectly creamy.
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
Our Favorite Crepes for Breakfast or Dessert
Crepes have been a Saturday morning staple in our house for years. Honestly, I think my kids would eat them every single day if I let them! They love to roll them up, pile on the whipped cream, and dig in. Without fail, they ask for seconds (and thirds).
We’ve made just about every variation you can think of, but these strawberry crepes with cream cheese filling are the ones the kids request most. The filling is creamy and rich without being too heavy, and with fresh strawberries on top, they are perfect for breakfast or dessert. Give them a try and see what all the fuss is about!
🩷 Erica
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Our Favorite Crepes for Breakfast or Dessert
- What is a Crepe?
- Ingredients You’ll Need
- More Crepe Filling Ideas for Sweet or Savory Crepes
- How to Make Strawberry Crepes (Quick Overview)
- Tips to Make Perfect Crepes Every Time
- Frequently Asked Questions
- More Fresh Strawberry Recipes
- Strawberry Crepes with Cream Cheese Filling Recipe
What is a Crepe?
A crepe is a very thin, delicate pancake that’s cooked in a lightly buttered pan and either folded or rolled with sweet or savory fillings. Unlike regular pancakes, crepes don’t use a leavening agent, which gives them that signature soft, flexible texture. The word “crêpe” is of French origin and is pronounced krep” (rhymes with ‘step’) if you are from France or “krape” (rhymes with ‘grape’) if you are from the U.S.
Ingredients You’ll Need
You don’t need anything fancy to make these – just a few simple ingredients:
For the crepes:
- Flour
- Eggs
- Milk
- Butter
- A little sugar and vanilla
For the strawberry cream cheese filling:
- Cream cheese (softened is key)
- Powdered sugar
- Vanilla
- Fresh strawberries
Optional toppings:
- Whipped cream – try our recipe for homemade whipped cream!
- Extra strawberries, or any berries you like best.
- Powdered sugar
More Crepe Filling Ideas for Sweet or Savory Crepes
- Sausage, scrambled eggs, and cheese (top with sour cream, cheese, and salsa)
- Cream cheese, whipped cream, and berries (topped with strawberry sauce, whipped cream & sprinkled with powdered sugar)
- Cottage cheese and strawberries or peaches
- Cottage cheese, Parmesan cheese, and tomatoes
- Butter, cinnamon, and sugar
- Peanut butter and jelly
- Boiled eggs (sliced) and cooked asparagus (topped with hollandaise sauce)
- Custard and fruit
- Vanilla ice cream with caramel and chocolate sauce
- Banana and whipped cream
- Mousse and fruit or chocolate
- Ham and cheese
- Nutella
- Sauteed mushrooms & cheese
- Eggs, Cheese and Bacon (or whatever you would put in an omelet)
- Crab and cream cheese
- Fresh lemon juice and powdered sugar
How to Make Strawberry Crepes (Quick Overview)
- Blend the batter – Combine all crepe ingredients in a blender until smooth. The batter should be thin, about the consistency of heavy cream.
- Cook the crepes – Pour a small amount into a lightly buttered pan and quickly swirl to coat the bottom. Cook until the edges lift slightly and the bottom is lightly golden, then flip.
- Make the filling – Beat the cream cheese mixture until smooth and creamy, then fold or spread into each crepe.
- Fill and serve – Add fresh strawberries, roll or fold, and top with whipped cream.
Tips to Make Perfect Crepes Every Time
If you’re new to making crepes, these tips will help:
- Use a blender for the batter – This keeps everything smooth and lump-free.
- The batter should be thin – It should pour easily and spread quickly when it hits the pan.
- Swirl immediately – As soon as the batter hits the pan, tilt and rotate to spread it thin.
- Watch the edges – When they start to lift slightly and look dry, it’s ready to flip.
- Adjust your heat as needed – If crepes brown too fast, turn the heat down slightly.
And don’t worry if the first crepe doesn’t turn out perfectly (it rarely does). By the second or third, you’ll have it down.
Tip – if you are making several crepes and need to keep them warm: add cooked crepes to a baking sheet and divide with parchment or wax paper to prevent sticking. Store in a warm oven until ready to eat. Store any leftovers in the fridge.
We have an entire post dedicated to making basic crepes so if you are looking for more detailed instructions on making crepes, our How To Make Crepes (And 25+ Crepe Filling Ideas) post is a great place to start.
Frequently Asked Questions
Rubbery crepes are usually caused by batter that’s too thick or overcooking. The batter should be thin (about the consistency of heavy cream) so it spreads easily in the pan. Also, cook just until the bottom is lightly golden and the edges lift slightly. Overcooking dries them out quickly.
If your crepes are tearing, the batter may be too thin or the crepes may not be cooked long enough before flipping. Let them set until the surface looks dry and the edges release easily. Using a non-stick pan and a little butter also helps prevent sticking and tearing.
Nope! A regular non-stick skillet works perfectly. A crepe pan can make it easier to spread the batter thin, but it’s definitely not required. Just make sure your pan is well-heated and lightly greased.
Yep! You can make the crepes ahead and store them stacked (with parchment between layers) in the refrigerator for up to 2-3 days. The filling is best made fresh, but it can also be prepared a day in advance and kept chilled.
Store leftover crepes in an airtight container in the refrigerator for up to 3 days. Keep the filling separate if possible to prevent them from getting soggy.
READ NEXT: 33+ Breakfast Ideas
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, 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
- 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 3-4 minutes, flipping over once, until golden. 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
- Store leftover crepes in an airtight container in the refrigerator for up to 3 days. Keep the filling separate if possible to prevent them from getting soggy.
- Crepes freeze really well. Let them cool completely, then stack with parchment paper between each crepe and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator or at room temperature before reheating.
- The best way to reheat crepes is in a non-stick skillet over low heat for about 30 seconds per side. You can also microwave them for 10–15 seconds, but the texture is best when reheated in a pan.
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!