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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.
Featured with this Recipe
- Strawberry Crepes with Cream Cheese Filling
- What is a Crepe?
- Ingredients in this Strawberry Crepes Recipe
- Simple Crepe Recipe for Making Crepes
- Strawberry Crepe Substitutes
- More Crepe Filling Ideas for Sweet or Savory Crepes
- Practice Makes Perfect
- More Fresh Strawberry Recipes
- How to Make Strawberry Crepes
- 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.
Ingredients in this Strawberry Crepes Recipe
- large eggs
- milk
- all purpose flour
- salt
- sugar
- vanilla extract
- vegetable oil or melted butter (use unsalted butter if using butter)
Cream Cheese Crepe Filling
- strawberries
- sugar
- cream cheese
- powdered sugar
- vanilla
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:
- Blend – Combine all the ingredients in a blender to make the crepe batter
- Cook – Cook your crepes over medium heat in a non-stick skillet and flip with a spatula when golden brown
- 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!
- 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.
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
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:
How to Make Strawberry Crepes
Strawberry Crepes with Cream Cheese Filling
Video
Equipment
- Skillet
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 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 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.
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!
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! Although the batter was runny….. Oh, well!
*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
im allergic to strawberries but want a sweet creamcheese crepe can I make this recipe without the strawberries??
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!
Yes, you can also use raspberries, blueberries.. or any berry really 🙂
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 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!