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Two strawberry crepes on a plate with sliced strawberries and whipped cream.
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5 from 43 votes

Strawberry Crepes with Cream Cheese Filling

These Strawberry Crepes with cream cheese filling are perfect for breakfast, brunch, or dessert. The crepes are thin and soft, and the filling is creamy, fresh, and full of sweet strawberries.
Prep Time15 minutes
Cook Time20 minutes
Refrigeration time1 hour
Total Time1 hour 35 minutes
Course: Breakfast
Cuisine: French
Keyword: Crepes
Servings: 8
Calories: 351kcal
Author: Erica Walker

Equipment

  • Skillet

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).
    Blender with crepe batter.
  • 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).
    Crepe pan heating on electric plate.
  • 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.
    Crepe cooking on a crepe 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.
    Glass bowl with strawberry cream cheese crepe filling.
  • Put about 1-2 Tbsp. of mixture in each crepe.
    Crepe with strawberry cream cheese filling next to strawberry filling and crepes.
  • Roll up and serve with sliced strawberries and whipped cream.
    Two strawberry crepes on a plate with sliced strawberries and whipped cream.

Video

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

Calories: 351kcal | Carbohydrates: 46g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 119mg | Sodium: 222mg | Potassium: 227mg | Fiber: 1g | Sugar: 29g | Vitamin A: 600IU | Vitamin C: 21.2mg | Calcium: 118mg | Iron: 1.6mg