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If there’s one thing that can turn a slow Sunday morning into something magical, it’s crepes. Not the fancy restaurant kind (though who doesn’t love those?)—I’m talking about kitchen-in-your-bathrobe crepes. For years, making crepes felt intimidating to me. They seemed so… French, you know? But eventually, I realized the key wasn’t about perfect paper-thin circles—just cozy flavors and that warm, comforting feeling that comes with piling your plate high. If you adore a breakfast that doubles as a show-stopper for brunch or dessert, let me tell you: cream cheese–filled crepes with fresh strawberries are going to be your new obsession. There’s something downright irresistible about the way silky crepes snuggle up with tangy, lemony cream cheese filling and juicy berries—like summer meets comfort food, and yes, you deserve all the powdered sugar your heart desires.
My family has a not-so-secret soft spot for these crepes. I make them for birthdays and lazy weekends, or really any time I want to wow a tableful of friends with something that looks utterly fancy but is sneakily simple. Want to really impress? Dust them with powdered sugar and add a big cloud of whipped cream on top. Everyone goes wild for that beautiful, café-style look. But fair warning: they always disappear fast (so maybe hide a couple for yourself before they’re gone!).
Why You’ll Love This Recipe
- Each crepe is soft, golden, and just the right amount of chewy (not rubbery—I promise!)
- Cream cheese filling is dreamy: fluffy, tangy, a hint of lemon and vanilla… just begging for berries
- Fresh strawberries add juicy, sweet contrast (and you can swap in your favorites—hello, blueberries!)
- Crepes look 100% impressive, but honestly? They’re easier than pancakes once you get in the groove
- You can make the batter and filling ahead—brunch for a crowd just got almost effortless
- Dessert, breakfast, midnight snack… nobody’s judging!
Key Ingredients
You probably have most of this on hand already. But I’ll walk you through my favorite tips and easy swaps, so you can make these crepes fit your mood (and grocery situation!).
For the Crepe Batter
- Milk: I love whole milk for that extra-rich crepe, but 2% totally works. Almond milk or oat milk are decent substitutes if you’re lactose sensitive (your texture just might be a touch less “french bistro”).
- Eggs: 4 large eggs, straight from the fridge is fine! No need to stress over room temp.
- Butter: Melted butter is the key to richness and keeps things from sticking—don’t skip it! Margarine or even coconut oil if that’s all you’ve got.
- Vanilla Extract: Gives subtle, bakery-style depth. If you’re feeling extra, a splash of almond extract is divine.
- All-Purpose Flour: Spoon and level for accuracy (or just scoop and shake—I won’t tell). Gluten-free blend works if that’s your thing.
- Sugar & Salt: Just a bit of sugar for color and light sweetness, salt to keep flavors balanced.
For the Cream Cheese Filling
- Cream Cheese: Let it sit out awhile so it blends without lumps. Plain works best, but no shame in using low-fat in a pinch.
- Powdered Sugar: Keeps things smooth and not gritty. Don’t skip sifting—trust me!
- Lemon Juice: A pop of freshness. Bottled is fine, though fresh is extra perky.
- Vanilla: A bit for the filling, a bit for the whipped cream; the more, the merrier.
- Heavy Whipping Cream: This gives that luscious, mousse-like texture (resist the urge to use half-and-half—it just won’t whip).
For the Topping
- Strawberries: My absolute favorite, but don’t hesitate to use blueberries, raspberries, or sliced bananas. Seasonal fruit is always a win.
- Powdered Sugar & Whipped Cream: Optional, but trust me, it’s worth it! Grab a can if you’re short on time, or whip your own if you’re feeling fancy.
Complete list of exact ingredient amounts and full instructions is at the recipe card below!
Step-by-Step Instructions
Let’s break it down. Crepes aren’t hard—promise. You just need to give yourself a couple of minutes to get into the swing. After your first one or two, you’ll start to feel like a brunch superstar.
Step 1: Prepare the Crepe Batter
Blend: In a blender, combine 2 cups milk, 4 eggs, 3 tbsp melted butter, 1 tbsp sugar, 1½ tbsp vanilla, ⅛ tsp salt, and 1½ cups flour. Let that blender work its magic for about 15–20 seconds—just enough to get a smooth, pourable batter. (No blender? Whisking by hand will do!)
Chill: Pour the batter into a bowl, cover, and pop it in the fridge for at least 1 hour (or even overnight). This is one of those “don’t skip!” steps—the resting makes crepes more tender.
Step 2: Cook the Crepes
Preheat your pan: An 8-10” nonstick skillet is best. Give it a spritz of cooking spray and get it nice and warm over medium heat.
Pour & swirl: Pour 1/4 cup batter into the center, immediately tilting and swirling to cover the pan in a thin layer. If it looks like a Picasso painting the first time, don’t stress. Crepe #3 is always the prettiest.
Cook & flip: Let it cook for 1-2 minutes until the top looks dry and edges start to lift. Slide a spatula underneath (or use your fingers if you’re brave!) and flip. Just another 15–20 seconds, and it’s done.
Stack: Transfer cooked crepes to a plate, layering a bit of parchment or wax paper between if you’re stacking a bunch—they like to stick together! This should make 15–20 crepes.
Step 3: Make the Cream Cheese Filling
Mix the base: In a medium bowl, beat 8 oz softened cream cheese, 1¼ cups powdered sugar, 1 tbsp lemon juice, and ¾ tsp vanilla until smooth. I use a hand mixer, but a sturdy spoon and a little muscle works in a pinch.
Whip the cream: In a separate bowl, beat 1 cup heavy cream with 4 tbsp powdered sugar until soft peaks. (When you lift the beaters, the cream should gently fold back over itself—think cloud-like, not stiff!)
Combine: Fold the whipped cream gently into the cream cheese mixture. Don’t overmix; you want it fluffy and soft.
Step 4: Assemble the Crepes
Fill: Spread about 1/4 cup of filling down the center of a crepe, then add sliced strawberries over the top. (Or whatever berries you love!)
Roll: Gently roll up the crepe, folding in the sides over the filling for a neat bundle.
Top & serve: Arrange on a plate, top with more berries, an extra dollop of whipped cream, and a dusting of powdered sugar if you’re feeling whimsical (I always am). Voila!
Serving Suggestions
These crepes are so versatile. For a brunch gathering, I love stacking them on a big platter with bowls of extra fruit and whipped cream so everyone can serve themselves. Want to dessert-ify them? Drizzle with chocolate sauce or a caramel swirl. For something almost too pretty to eat, try a sprinkle of edible flowers. If you need a heartier plate, pair with fluffy scrambled eggs or crispy bacon—trust me, your guests won’t leave hungry!
Storage Tips
Refrigerate
Crepes: Stack cooled crepes with parchment between, tuck into an airtight container or zip-top bag, and pop them in the fridge for up to 3 days. The filling will hold in the fridge about 3 days, too—perhaps a little longer if you haven’t dipped into it with a spoon every time you pass the fridge (guilty!).
Freeze
Frozen crepes are a meal-prep miracle! Stack, separate with parchment, and seal in a freezer bag. They’ll keep for 3 months. Thaw overnight in the fridge or let them sit at room temp for 30 minutes.
Reheat
A quick warm-up in a nonstick skillet over low heat brings crepes back to life. Or zap in the microwave for 10–15 seconds (just until warm, not sizzling!).
Variations
- Chocolate Crepes: Add 2 tbsp cocoa powder to your batter for a subtle, brownie-like vibe.
- Savory Crepes: Skip the sugar and vanilla in the batter, stuff with ham, cheese, and sautéed spinach—heavenly brunch option!
- Berry Medley: Go wild with mixed berries for color and flavor punch.
- Nutella Dream: Swipe a thin layer of Nutella inside each crepe before the filling. (You only live once…)
- Vegan Option: Almond milk + melted coconut oil + flax eggs in the batter; use a dairy-free cream cheese and coconut whip for the filling.
Conclusion
Crepes with cream cheese filling and fresh strawberries never fail to spark joy at my table. They’re cozy enough for a family breakfast in pajamas, elegant enough to serve guests, and flexible for whatever mood—or fridge contents—you’re working with. Don’t sweat the first crepe or two; every batch gets easier and honestly, the messy ones taste just as delicious! I’d love to hear how you top or twist your crepes—leave a comment below or tag me if you snap a photo. And remember: in our kitchen, comfort food always comes with a side of fun. Bon appetit, friends!
FAQ
Do I really need to let the crepe batter rest for an hour? I’m starving and want to make these now!
Help! My first few crepes are coming out thick and weird-looking. What am I doing wrong?
The crepes keep sticking to my pan even though I’m using cooking spray. Any tricks?
How long will the assembled crepes with filling keep in the fridge?
Can I make these dairy-free? My sister is lactose intolerant but I still want to wow her with crepes.
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.
