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 Strawberry Cream Cheese Filling
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 “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 recipe, you have a door to endless flavor possibilities!
Crepe Filling Ideas
- Sausage, scrambled eggs, and cheese (top with sour cream, cheese, and salsa)
- Cream cheese, whipped cream, and strawberries (topped with strawberry jam, 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
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.
More Strawberry Recipes
- Strawberry Jalapeño Beef Polska Kielbasa Bites
- Strawberry Cinnamon Twists
- Creamy Strawberry Balsamic Dressing
- Strawberry Rhubarb Danish Pastries
- Strawberry and Cream Cheese French Toast
- Fresh and Easy Strawberry Jam Recipe
- Strawberry Pretzel Jello Salad
How to Make Crepes
Ingredients
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 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.
Equipment
- Skillet
Penny says
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.
Natalie says
Do you have to use powdered sugar if not what can it be substituted with ?
Favorite Family Recipes says
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!
Tristin Bright says
What is the serving size for this?
Favorite Family Recipes says
Usually with crepes, a serving size is 2 crepes. Hope this helps!
Vic says
I was wondering if the mixture can sit longer in the fridge or not sit in the fridge at all?
Favorite Family Recipes says
Yes, it should be able to sit in the fridge for a day or so. Hope this helps!
Karen Major says
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.”
Favorite Family Recipes says
Very good to know! Thanks of the comment!