Strawberry Crepes

4.94 from 15 votes

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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.

Two crepes on a white plate with strawberry filling and topped with whipped cream and strawberries
Featured with this Recipe
  1. Strawberry Crepes with Cream Cheese Filling
  2. What is a Crepe?
  3. Simple Crepe Recipe for Making Crepes
  4. Strawberry Crepe Substitutes
  5. More Crepe Filling Ideas for Sweet or Savory Crepes
  6. Practice Makes Perfect
  7. More Fresh Strawberry Recipes
  8. Strawberry Crepes with Cream Cheese Filling Recipe

Strawberry Crepes with Cream Cheese Filling

We have crepes on a fairly regular basis in our home. They are so easy to make and my kids LOVE them. They love rolling them up on their own, adding fun toppings, and covering them in mountains of whipped cream. Of all the different crepes we make, these strawberry crepes are the overwhelming favorite crepes in my family and it’s easy to see why. They are delicious! The strawberry cream filling is rich and decadent and when topped with fresh strawberries, these crepes can’t be beat!

What is a Crepe?

For those of you not familiar with crepes, they 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 krep” (rhymes with ‘step’) if you are from France or “krape” (rhymes with ‘grape’) if you are from the U.S.

Simple Crepe Recipe for Making Crepes

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. In a nutshell, crepes can be made in just 3 easy steps:

  1. Blend – Combine all the ingredients in a blender to make the crepe batter
  2. Cook – Cook your crepes over medium heat in a non-stick skillet and flip with a spatula when golden brown
  3. Fill – This is actually an optional step. You can serve them plain with no filling if you prefer. Fold or roll up the crepes and serve! 
  4. Optional – 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.
Two strawberry crepes next to a bowl of chopped strawberries and two whole strawberries.

Strawberry Crepe Substitutes

The best thing about these strawberry crepes is that you can enjoy them in so many different ways. Making them with our yummy strawberry cream cheese mixture and homemade whipped cream is by far my favorite. Not a fan of strawberries? ANY fresh berries will work in this recipe as a substitute! Want to get even more creative? I have included some other delicious ideas for crepe recipes and crepe fillings below that are REALLY good too. If you have a good basic recipe, you have a door to endless flavor possibilities!

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
Two strawberry crepes on a plate topped with strawberries and whipped cream

Practice Makes Perfect

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 third or fourth 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.

READ NEXT: 33+ Breakfast Ideas

More Fresh Strawberry Recipes

Looking for even more tasty, fresh strawberry recipes? Here are a few of our favorites:

Two crepes on a white plate with strawberry filling and topped with whipped cream and strawberries

Strawberry Crepes with Cream Cheese Filling

4.94 from 15 votes
These Easy Crepes with Strawberry Cream Cheese Filling are perfect for breakfast or even dessert! The filling is light, fresh, and perfectly creamy.
Prep Time 15 minutes
Cook Time 20 minutes
Refrigeration time 1 hour
Total Time 35 minutes
Course Breakfast
Cuisine French
Servings 8



  • Skillet




  • 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).
    Ingredients for crepe batter including flour, eggs, vanilla, and salt in a blender
  • 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).
    A crepe cooking pan next to a blender of crepe batter
  • 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.
    A crepe cooking in a black, flat cooking pan

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.
    A bowl of strawberry cream cheese filling for crepes
  • Put about 1-2 Tbsp. of mixture in each crepe. Roll up and serve with sliced strawberries and whipped cream.
    Strawberry cream cheese filling being spread onto a thin crepe

Nutrition Information

Calories: 351kcalCarbohydrates: 46gProtein: 9gFat: 15gSaturated Fat: 8gCholesterol: 119mgSodium: 222mgPotassium: 227mgFiber: 1gSugar: 29gVitamin A: 600IUVitamin C: 21.2mgCalcium: 118mgIron: 1.6mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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4.94 from 15 votes (6 ratings without comment)

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  1. 5 stars
    Love the versatility of crepes. For an easy quick filling-lg can of mixed fruit in heavy syrup, two tablespoons cornstarch. Cook until thickened then add 1-tsp vanilla. Spoon into crepes, roll up then top with whip cream. I made these for dessert for my family. I’ve used other fruit such as canned peaches etc.

  2. Love the photos of your recipes on my Home Cookin program = but the descriptions of the recipes are quite off-putting. You describe ingredients (like an egg is made up of…) instead of a description of the actual recipe. Is that intentional ?

    1. It sounds like you’re reading the ingredients section of the post, if you keep scrolling down you’ll see the full recipe in the recipe card!

  3. 5 stars
    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!
    A quick question, does the batter freeze well? Thanks so much!

    1. We haven’t tried freezing the batter, so we can’t say. Let us know how it comes out if you try it!

  4. 5 stars
    It took me a while to get this right, but the second it touched my tongue it was all worth it. I would really want to have it again.

  5. 5 stars
    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.

  6. 5 stars
    I don’t have a lot of free money to spoil my daughter but I get told that I spoil her rotten with the food I cook for her. This is one of those recipes, I’m up at 5 AM on a day off finding this recipe. It’s simple, homemade and no unnecessary ingredients. I hunted two years for the perfect peanut butter cookie recipe because fewer ingredients I believe taste better, are easier to let my little girl help and I started cooking very young so I get to do that with my little girl.

  7. 4 stars
    Great flavor. Bit sweet ~ I will try removing some sugar next time. More of a dessert really! Really good. I reduced amount to 4 servings which made a couple crazy measurement amounts. Flour changed to .67 cup (I used a scant 3/4 cup which worked well). First time making crapes and this recipe proved simple, successful, and ….. they are gone.
    4 star instead of 5? Too much sugar and the strawberries were very wet after sitting in sugar. Realizing a watery filling would not be appreciated I I drained them.
    Thank you.

    1. You can make powdered sugar by blending granulated sugar and cornstarch together until it is a fine powder. For the 1/2 cup powdered sugar in this recipe you can use 1/2 cup sugar and 1/2 teaspoon cornstarch. Hope this helps!

  8. Both the Cook’s Illustrated (America’s Test Kitchen) people and the folks at Serious Eats both say that the step of refrigerating the batter for an hour (or more, some say) is not necessary. Here’s the quote: “Most recipes for traditional American pancakes caution against overmixing the batter; doing so activates the formation of gluten and will render the results tough and dense. In theory, the same logic would apply to crêpes, but our mixing tests showed that all that worry was for naught. Why? It all comes down to the liquid-to-flour ratio. The high proportion of liquid in crêpe batter makes it so dilute that gluten development—that is, the network of proteins that give baked goods their chew—is not actually a factor. This also means that you can use anything from low-protein cake flour to high-protein bread flour and get a similarly tender crêpe.”

  9. Just got done making these…my husband couldn’t stop saying how great they were.. 🙂 I did change a couple of things…I only used powdered sugar instead of the sugar in the filling..I felted that white sugar might not blend in as well as the powdered sugar would… I used 3 tablespoons of sugar in the crepe batter instead of 2…other than those two small things I made them like yours…thank you for a great recipe…
    I have a crepe pan that my husband bought me for Christmas one really does make a difference on how easy it is to make crepes…

  10. Good recipe!

    Instead of refrigerating for an hour, I made the crepe batter in the blender and then popped it in the freezer as I was prepping the filling.

    The only thing I’d suggest is to have the heat a lot lower – the first one or two I made burned in the middle (used a cast iron pan which likely changed the dynamic, but I don’t know enough about it so *shrugs* 🙂 ) and to check it earlier than 3-4 minutes. Also, 1/4 batter seems like a lot! I only poured in a tiny bit and it still seemed too thick.

    Crepes are a learning process for sure! Thanks so much for posting this!

    I also made some with more of a savory option (cheese and bacon and a bit of salt), but the filling recipe you have is so delish 🙂

    1. How do I put a scrambled egg, saudage, and cheese or butter cinnamon and sugar filling instead of the one in this recipe.

      1. You can replace the filling with anything you’d like! If you want to do a savory crepe, just leave out the vanilla and sugar.

    1. 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

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