Enjoy the perfect balance of tender, golden crepes, luscious cream cheese filling, and fresh strawberries in this crowd-pleasing recipe. With a hint of lemon and vanilla, the filling offers a creamy, tangy contrast to the sweet, juicy berries. Whether for breakfast, brunch, or dessert, these crepes are sure to impress! Dust them with powdered sugar and top with whipped cream for an elegant presentation that’s as delightful to look at as it is to eat.
Why You’ll Love This Recipe
Imagine tender, paper-thin crepes enveloping a rich and fluffy cream cheese filling, topped with juicy, sweet strawberries. This recipe is your ticket to a French-inspired treat that feels indulgent yet surprisingly easy to make! Whether you’re serving these for a special breakfast, brunch, or dessert, they’re sure to impress. Plus, the batter and filling can be made ahead of time, making this recipe a breeze for hosting or satisfying sudden cravings.
Key Ingredients
For the Crepe Batter
Milk: A key ingredient for a smooth, silky batter. Use whole milk for the creamiest texture, though 2% works well, too.
Eggs: Provide structure and richness to the crepes. Be sure to use large eggs for the right balance of liquid and protein.
Butter: Melted butter adds a subtle richness and ensures the crepes don’t stick to the pan.
Vanilla Extract: Infuses the batter with a sweet, aromatic flavor, enhancing the overall taste of the crepes.
All-Purpose Flour: Gives the batter its structure. Be sure to measure your flour correctly—spoon it into the cup and level it off for accuracy.
For the Cream Cheese Filling
Cream Cheese: Softened cream cheese forms the luscious, tangy base for the filling. Allow it to come to room temperature for easier mixing.
Powdered Sugar: Sweetens the filling without adding graininess. Sift the sugar for a perfectly smooth texture.
Lemon Juice: A splash of lemon juice balances the richness of the cream cheese and adds a refreshing brightness.
Heavy Whipping Cream: Whipped cream lightens the filling, making it airy and fluffy.
For the Topping
Strawberries: Fresh, sliced strawberries are the perfect complement to the creamy filling. You can also mix in blueberries, raspberries, or bananas for variety.
Powdered Sugar and Whipped Cream: Optional, but these finishing touches take your crepes from delicious to dazzling!
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Prepare the Crepe Batter
Blend the Ingredients:
In a blender, combine:
2 cups of milk
4 eggs
3 tablespoons of melted butter
1 tablespoon of sugar
1 1/2 tablespoons of vanilla extract
1/8 teaspoon of salt
1 1/2 cups of all-purpose flour
Blend for 15-20 seconds until smooth and fully combined.
Refrigerate the Batter:
Pour the batter into a bowl, cover it, and refrigerate for at least 1 hour or overnight. Chilling allows the flour to hydrate, improving texture and flavor.
Step 2: Cook the Crepes
Preheat the Pan:
Spray an 8-10 inch non-stick skillet with cooking spray and heat over medium heat.
Cook the Crepes:
Pour 1/4 cup of batter into the center of the pan.
Quickly lift and tilt the pan to spread the batter into a thin, even circle.
Flip the Crepes:
Cook for 1-2 minutes until the top appears dry and edges lift. Flip and cook for another 15-20 seconds.
Stack the Crepes:
Place the cooked crepes on a plate and repeat with remaining batter. The recipe yields 15-20 crepes, depending on pan size.
Step 3: Prepare the Cream Cheese Filling
Mix the Cream Cheese Base:
In a medium bowl, combine:
8 oz softened cream cheese
1 1/4 cups powdered sugar
1 tablespoon lemon juice
3/4 teaspoon vanilla extract
Beat with a hand mixer until smooth and creamy.
Whip the Cream:
In another bowl, combine:
1 cup heavy whipping cream
4 tablespoons powdered sugar
Beat until soft peaks form, where the cream holds its shape but is slightly soft.
Combine the Mixtures:
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Step 4: Assemble the Crepes
Fill the Crepes:
Spread 1/4 cup of cream cheese filling down the center of each crepe.
Add a handful of sliced strawberries on top.
Roll the Crepes:
Roll up each crepe by folding the sides over the filling.
Top and Serve:
Arrange the crepes on a serving plate.
Top with additional whipped cream, sliced strawberries, and a dusting of powdered sugar for garnish.
Serving Suggestions
These crepes are versatile and can be dressed up for any occasion:
Breakfast or Brunch Delight: Serve with coffee, tea, or freshly squeezed orange juice for a luxurious morning treat.
Dessert Extravaganza: Pair with a drizzle of chocolate syrup or caramel for an irresistible dessert.
Special Occasion: Add a sprinkle of edible flowers or a dollop of mascarpone for an elegant presentation.
For an even heartier spread, serve these crepes alongside scrambled eggs, crispy bacon, or a simple side salad.
Storage Tips
Refrigerating
Crepes: Store leftover crepes in an airtight container or zip-top bag, separated by parchment paper to prevent sticking. They’ll keep in the refrigerator for up to 3 days.
Filling: Store the cream cheese filling in an airtight container in the fridge for up to 3 days.
Freezing
Stack cooked, cooled crepes with parchment paper between each one and freeze in a freezer-safe bag. They’ll last up to 3 months.
To thaw, let crepes sit in the refrigerator overnight or at room temperature for about 30 minutes.
Reheating
Warm crepes in a non-stick skillet over low heat or microwave them for 10-15 seconds until just heated through.
Variations
Chocolate Crepes: Add 2 tablespoons of cocoa powder to the crepe batter for a chocolaty twist.
Savory Crepes: Skip the sugar and vanilla in the batter, and fill the crepes with ham, cheese, and sautéed spinach.
Berry Medley: Mix strawberries with blueberries, raspberries, and blackberries for a colorful topping.
Nutella Dream: Spread a layer of Nutella inside each crepe before adding the filling.
Vegan Crepes: Replace milk with almond milk, butter with coconut oil, and eggs with flaxseed eggs for a plant-based option.
Conclusion
These crepes with cream cheese filling and strawberries are the ultimate combination of elegance and comfort. Perfect for any time of day, they’re as versatile as they are delicious. Whether you’re making breakfast extra special or ending dinner on a high note, this recipe is a showstopper. With a little practice and these detailed steps, you’ll have a stack of perfect crepes in no time—each one a little masterpiece. Enjoy, and bon appétit!
Crepes with Cream Cheese Filling and Strawberries
Ingredients
- 2 cups milk
- 4 eggs
- 3 tablespoons butter melted
- 1 tablespoon sugar
- 1 1/2 tablespoons vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 8 oz cream cheese softened
- 1 1/4 cups powdered sugar for filling
- 1 tablespoon lemon juice
- 3/4 teaspoon vanilla extract for filling
- 1 cup heavy whipping cream
- 4 tablespoons powdered sugar for whipped cream
- 4 cups strawberries sliced
- additional whipped cream optional, for topping
- powdered sugar for dusting
Instructions
- In a blender, combine milk, eggs, melted butter, sugar, vanilla extract, salt, and flour. Blend for 15-20 seconds until smooth. Refrigerate the batter for at least 1 hour or overnight.
- Preheat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet and quickly tilt the pan to spread evenly. Cook for 1-2 minutes, then flip and cook for 15-20 seconds. Repeat with remaining batter.
- In a bowl, beat cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth. In another bowl, beat heavy whipping cream and powdered sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture.
- Spread 1/4 cup of filling down the center of each crepe. Add sliced strawberries, then roll the crepes by folding the sides over the filling. Top with whipped cream, strawberries, and a dusting of powdered sugar.
