Easy Crepes with Strawberry Cream Cheese Filling

I am crazy about these Easy Crepes with Strawberry Cream Cheese Filling! We love crepes at our house. They make such a great breakfast, but we have had them for breakfast and lunch as well.

Easy Crepes with Strawberry Cream Cheese Filling Recipe

For those of you not familiar with crepes, crepes are basically really thin pancakes that are often folder over or rolled up and eaten. The word “crêpe” is of French origin and is pronounced “krape” (rhymes with ‘grape’) if you are from the U.S. or “krep” (rhymes with ‘step’) if you are from France.


The best thing about these easy crepes is that you can enjoy them in so many different ways. Making them with our yummy strawberry cream cheese filling is by far my favorite!  I have included some other delicious ideas for crepe fillings below the recipe that are REALLY good too. If you have a good basic crepe recipe, you have a door to endless flavor possibilities!


Below, we have included how to make crepes in a regular, shallow pan and also how to make them using a crepe maker. Don’t be discouraged if they aren’t perfect the first time. It takes a little practice. Also, I have found, the first crepe never seems to turn out right (I have the same problem with the first pancake… anyone else???) by the 3rd or 4th crepe they are all come out nicely. Once you get a feel for when the crepes need to be flipped you will be good. Again, just be patient 😉

Easy Crepes with Strawberry Cream Cheese Filling

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  • 4 eggs
  • 2 c. milk
  • 1 1/3 c. flour
  • 1/4 tsp. salt
  • 2 Tbsp. sugar
  • 1 tsp. vanilla
  • 1 1/2 tsp. vegetable oil
  • 2 c. strawberries, chopped
  • 1/2 c. sugar
  • 8 oz. cream cheese
  • ½ c. powdered sugar
  • ½ tsp. vanilla


  • In a blender or food processor combine all ingredients (if you don't want them to be sweet, take out the sugar and vanilla). Blend until smooth and all ingredients are mixed together. 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 1/4 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.

Here are some more filling ideas:

Sausage, scrambled eggs, & cheese (top with sour cream, cheese, and salsa):
Cream cheese, whipped cream, & strawberries (topped with strawberry jam, whipped cream & sprinkled with powdered sugar)
Cottage cheese & strawberries or peaches
Cottage cheese, parmesan cheese, & tomatoes
Butter, cinnamon, & sugar
Boiled eggs (sliced) & cooked asparagus (topped with hollandaise sauce)
Custard & fruit
Vanilla ice cream with caramel & chocolate sauce
Banana & whipped cream
Mousse & fruit or chocolate
Ham & cheese
Sauteed mushrooms & cheese
Eggs, Cheese & Bacon (or whatever you would put in an omelet)
Crab & cream cheese


  1. k says:

    I made these last night. So good! My filling didn’t turn out very pretty, but it was delicious! They were super easy to make and I am definitely going to try some of those other filling ideas. Thanks for sharing!

  2. Amy Go says:

    My filling came out all runny . . . I added another 1/2 cup of confectioner’s sugar, but it was still pretty runny. Any tips?

    • Erica says:

      If the strawberries are too runny themselves, it will make the filling runny. You can try draining out some of the strawberry juice, or you can try just folding in the strawberry pieces extra gently!

    • Veronica says:

      The recipe calls for fresh strawberries, not frozen. It sounds like you used frozen, which have more water in them.

      • Erica says:

        I actually used fresh… If you use frozen the filling will be too runny. You use fresh, chopped strawberries (you will need to chop them yourself..)

        • Veronica says:

          I was actually replying to Amy Go.

          • Erica says:

            Oh lol…. sorry! Yes that makes sense now haha!

          • Veronica says:

            No problem! 😀

    • Kevin says:

      Keep the strawberries & sugar separate. The filling became runny from the moisture from the strawberries. Add a little fruit when making the crepe.

  3. nadia says:

    another good topping would be the cherries that you normally put on cheesecakes….

    • James says:

      did you add anything with a cherry topping or did you just put that on alone

      • Erica says:

        I didn’t add any additional syrup or topping.. just strawberries.. but you can add cherries or a berry syrup if you want!

    • Bob says:

      There called maraschino cherries

  4. jessica says:

    loved making these!! how long will the batter keep? we didn’t use it all so I put it back in the fridge, and was going to make the rest tonight for dinner, is that ok to do?

    • Emily says:

      Yes! The batter should stay good for a day or two.

  5. Misa-chan says:

    It was soo yummy!! ♥♥

  6. Valerie says:

    Made them tonight for family dessert …yummy!
    I used food processor to chop the berries, though. Next time will hand chop so it’s less juicy.

  7. Scarlett says:

    About how many crepes does this recipe make?

    • Emily says:

      About 8-12..

  8. bretashley says:

    we totally skipped the step you said not to and our crepes were amazing!

  9. Amy says:

    What size pan should I use?

    • Erica says:

      you want to use a small pan… not much larger than the size of your hand.

  10. Lisa says:

    Made these for breakfast. Fast and simple to make. The filling was delicious & the crepes? Perfect! It was my husbands first time trying them and he loved them!

  11. Angie says:

    Great recipe! We actually use these tailgating at NCSU, red being the key color for food, and love them. We do keep strawberries separated till putting crepes together. Crushed pecans and chocolate sauce are also good to sprinkle on top. I think my family has as much fun creating their own crepe as eating it. Go Pack!

  12. chelsea says:

    im allergic to strawberries but want a sweet creamcheese crepe can I make this recipe without the strawberries??

    • chelsea says:

      and my crepes batter does not taste sweet after I have cooked it is there something I can do ?

      • Erica says:

        They aren’t supposed to be way sweet. I suppose you could add some sugar to the batter to sweeten it up if you wanted though!

    • Erica says:

      Yes, you can also use raspberries, blueberries.. or any berry really 🙂

    • Andy says:

      You can add a little bit of fresh squeezed lemon juice and a little lemon zest, its delicious.

  13. troy says:

    in stead of using cream cheese use Philadelphia cheesecake filling(ready to eat kind) gives it a richer taste

  14. Maria says:

    Can I make these the night before and warm them in the morning or will they get soggy and the color bleed through?

    • Erica says:

      I am guessing they will get soggy. They are the best when fresh

      • Maria says:

        Thanks… I kind of figured that would happen 🙁 I might do a practice run today and see how they are tomorrow just in case they work and I can use them for Easter. I don’t think they would go to waste!! LOL

  15. Ally says:

    I am going to use evaporated milk instead of cream cheese….. we’ll see! 😀

    UPDATE: I didn’t add confectioner’s sugar to the filling, evaporated milk is already sweet. They turned out good…. really good! Although the batter was runny….. Oh, well!

    • Ally says:

      *The filling was runny. My bad! 😀

  16. tessa says:

    I had some crepes at a restaurant and wanted to make them at home so I stumbled upon your recipe and got around to making them today. They are absolutely scrumptious, although my filling was a bit runny ( I should have dried off the strawberries before combining them with the sugar) but overall they were wonderful. Thank you so much for this recipe.

    • Erica says:

      So glad you liked them! Thanks for your nice comment!

  17. Jasmine says:

    This recipe sounds amazing! Will definitely be making these for Mother’s Day for my mom, and the comments are a huge help so I can get them just right! Wish me luck ^-^

    • Echo says:

      Good luck! These crepes are delicious. Your Mom will love them!

      • Jasmine says:

        You were so right! She absolutely loved them! The whole family did! I got about 18 crepes out of this batch and had filling left over even after using it as garnish too! ^-^

  18. Dee says:

    I really like strawberries but the season for fresh strawberries is over, what can I get or do or is there another suggestion

    • Emily says:

      There’s always frozen, they aren’t as good as fresh, but the frozen strawberries from Costco are pretty good.

  19. Bev says:

    They were a great treat on valentines day. I put only a small amount of sugar on the strawberries – I like the strawberries a little tart. Used 1/2 frozen and 1/2 fresh strawberries.
    Will the batter keep until tomorrow? I’d like to fill with egg, etc. for breakfast.

    • Erica says:

      It should keep overnight but I wouldn’t wait much more than that. Hope this helps!

  20. Kayla says:

    This was very good my kids loved it! It did get watery after half eating. Would love tonknownhiwntobfix that if anyone can find a tip :).

  21. Jay says:

    What happen to the recipe?

    • Erica says:

      I will look into this– we converted our recipe format and some of the recipes slipped through the cracks. I will get on it ASAP

  22. Cathy Jeppsen says:

    I also love these with strawberries or bananas and buttermilk caramel syrup! So yummy!

  23. Karen Howard says:

    You Pretty Ladies arev after my own heart with these Lucious Desserts!

    • Erica says:

      Thanks Karen 😀

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