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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!
Loved this recipe, thank you!
You are welcome, glad you liked it!
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.
Love the photos of your recipes on my Home Cookin program, these crepes were delicious!
Thanks Peg!
Excellent
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!
We haven’t tried freezing the batter, so we can’t say. Let us know how it comes out if you try it!
Tasty!😋
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.
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.
You are so welcome! So happy to hear you liked the crepes 😀
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.
Is there a way you can substitute the vegetable oil? With corn oil?
I haven’t tried it that way, but I don’t see why it wouldn’t work.
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. Thank you!
These look amazing! Do you have to use powdered sugar if not what can it be substituted with?
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!
Try brown sugar and maybe some finely chopped walnuts😊
Can’t wait to make this! What is the serving size?
Usually with crepes, a serving size is 2 crepes. Hope this helps!
I was wondering if the mixture can sit longer in the fridge or not sit in the fridge at all?
Yes, it should be able to sit in the fridge for a day or so. Hope this helps!
Love this recipe but I skip the refrigeration. 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.”
Very good to know! Thanks of the comment!
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…
Really 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 🙂
Thank you so much for the tips, Laura! Great ideas!
How do I put a scrambled egg, saudage, and cheese or butter cinnamon and sugar filling instead of the one in this recipe.
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.
You Pretty Ladies arev after my own heart with these Lucious Desserts!
Thanks Karen 😀
I also love these with strawberries or bananas and buttermilk caramel syrup! So yummy!
I love this crepe recipe!
Thanks Jay!
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 :).
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.
It should keep overnight but I wouldn’t wait much more than that. Hope this helps!
Hi there,
As I have been making crepes (Palacsinta in Hungarian) for at least 50 years or so I think I can safely say that these make fine and tasty ones. I never refrigerate my batter before cooking, still makes excellent crepes! My mom used to fill them with Nutella for the kids and ground walnuts mixed with sugar etc. For the adults. I like to fill them with homemade cottage cheese mixed with plain yogurt , sugar and lemon or orange zest., and some fresh fruit in season, such as peaches or strawberries.
Yum! I love all of your mix-in ideas! I looooooveeee them with Nutella. Maybe it’s because I am just a big kid myself lol
Thanks so much for your comment and your great suggestions!
Love this! I really like strawberries but the season for fresh strawberries is over, what can I get or do or is there another suggestion
There’s always frozen, they aren’t as good as fresh, but the frozen strawberries from Costco are pretty good.
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 ^-^
Good luck! These crepes are delicious. Your Mom will love them!
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! ^-^
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.
So glad you liked them! Thanks for your nice comment!
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!
*The filling was runny. My bad! 😀
Can I make these the night before and warm them in the morning or will they get soggy and the color bleed through?
I am guessing they will get soggy. They are the best when fresh
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
in stead of using cream cheese use Philadelphia cheesecake filling (ready to eat kind) gives it a richer taste. So good!
im allergic to strawberries but want a sweet creamcheese crepe can I make this recipe without the strawberries??
Yes, you can also use raspberries, blueberries.. or any berry really 🙂
and my crepes batter does not taste sweet after I have cooked it is there something I can do ?
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!
You can add a little bit of fresh squeezed lemon juice and a little lemon zest, its delicious.
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!
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!
What size pan should I use?
you want to use a small pan… not much larger than the size of your hand.
We totally skipped the step you said not to and our crepes were still amazing!
About how many crepes does this recipe make?
About 8-12..
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.
It was soo yummy!! ♥♥
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?
Yes! The batter should stay good for a day or two.
another good topping would be the cherries that you normally put on cheesecakes….
did you add anything with a cherry topping or did you just put that on alone
I didn’t add any additional syrup or topping.. just strawberries.. but you can add cherries or a berry syrup if you want!
There called maraschino cherries
Bob – I believe Nadia was referring to canned cherries, not maraschino?
Can the left over filling be frozen?
We haven’t tried freezing it before but typically cream cheese doesn’t freeze super well. If you try it, let us know how it turns out!
My filling came out all runny . . . I added another 1/2 cup of confectioner’s sugar, but it was still pretty runny. Any tips?
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!
The recipe calls for fresh strawberries, not frozen. It sounds like you used frozen, which have more water in them.
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..)
I was actually replying to Amy Go.
Oh lol…. sorry! Yes that makes sense now haha!
No problem! 😀
Keep the strawberries & sugar separate. The filling became runny from the moisture from the strawberries. Add a little fruit when making the crepe.
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!
So are there two separate “refrigerate for 1 hour or so steps”? Do you mix the ingredients together before refrigerating in the first step! Was confusing to me.
Hi Mardi- Sorry that was so confusing! For some reason I listed that step twice! I fixed the recipe. Thanks for catching that!