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Easy Crepes with Strawberry Cream Cheese Filling

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These Easy Crepes with Strawberry Cream Cheese Filling are perfect for breakfast or even dessert! The filling is light, fresh, and perfectly creamy.

Easy Crepes with Strawberries and Cream Cheese Filling served on a red plate

What is a crepe?

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!

MY LATEST RECIPES

Crepe 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
  • Peanut butter and jelly
  • 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
  • Nutella
  • Sauteed mushrooms & cheese
  • Eggs, Cheese & Bacon (or whatever you would put in an omelet)
  • Crab & cream cheese

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 😉

More Strawberry Recipes

How to make Easy Crepes

5 from 2 votes
Easy Crepes with Strawberry Cream Cheese Filling
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Easy Crepes with Strawberry Cream Cheese Filling
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These Easy Crepes with Strawberry Cream Cheese Filling are perfect for breakfast or even dessert! The filling is light, fresh, and perfectly creamy.

Course: Breakfast
Ingredients (with Amazon Links)
FILLING:
Instructions
  1. 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).
  2. Heat a skillet* over medium-high heat and spray with cooking spray or oil.
  3. 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).
  4. Cook 3-4 minutes, flipping over once, until golden. The thinner the crepe, the better!
  5. *If you have a crepe maker... use that. They will turn out perfect every time. 😉
For the filling:
  1. 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.

 

More from Favorite Family Recipes:

These Easy Crepes with Strawberry Cream Cheese Filling are perfect for breakfast or even dessert! The filling is light, fresh, and perfectly creamy. #crepes #breakfast #strawberry
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Comments

  1. 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!

    Reply

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

    Reply

    • 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!

      Reply

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

      Reply

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

      Reply

  4. 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?

    Reply

  6. 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.

    Reply

  10. 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!

    Reply

  11. 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!

    Reply

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

    Reply

      • 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

        Reply

  15. 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!

    Reply

  16. 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.

    Reply

  17. 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 ^-^

    Reply

      • 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! ^-^

        Reply

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

    Reply

  19. 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.

    Reply

  20. 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 :).

    Reply

    • 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

      Reply

  24. 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 🙂

    Reply

  25. 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 year..it really does make a difference on how easy it is to make crepes…

    Reply

  26. 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.”

    Reply

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