These delicate strawberry crepes are rolled up with a luscious cream cheese filling and finished off with a sweet strawberry topping and homemade whipped cream. This decadent entree is perfect to serve for breakfast, brunch, or dessert.
We LOVE crepes in our family. Whether we’re celebrating a birthday, anniversary, Mother’s Day, Father’s Day, or just because, you better believe there will be crepes on the table! But honestly, do you really have to have a reason to make crepes?
My favorite way to enjoy crepes is with Nutella and strawberries, but I decided it was time to branch out and try something new: Strawberry Crepes with Cream Cheese Filling. These decadent “cheesecake” crepes are sooo worth making. The warm crepes are rolled up with a luscious cream cheese filling, topped with a fresh strawberry topping, and then finished off with a spoonful of homemade whipped cream. Completely irresistible, especially if you have a sweet tooth like I do…
How to Make Strawberry Crepes
These strawberry crepes are one of my new favorite kinds of crepes to make (and eat)! Not only do they look beautiful, but they can be made in a matter of minutes. All you need is a blender and a frying pan (although, I highly recommend picking up a crepe pan if you are serious about crepe-making).
1. Combine all of the crepe ingredients in a blender. Allow the batter to chill in the refrigerator for at least one hour to allow the bubbles to settle, although if you have more time for the batter to sit it certainly doesn’t hurt!
2. While the batter is resting, prepare the strawberry topping, cream cheese filling, and whipped cream following the instructions below.
3. Spray your skillet with non-stick spray. Pour 1/4 cup of the batter onto the skillet, turning the skillet as you pour to cover the bottom with the batter. Cook for 1 minute per side, carefully pulling up the edges of the crepe with a spatula before flipping.
4. Fill the crepes with the cream cheese filling and top with the strawberries and whipped cream. Enjoy!
More Sweet Breakfast Recipes You’ll Love!
- Creme Brulee French Toast
- Austrian Pancakes
- Homemade Hawaiian Acai Bowl
- Belgian Liege Waffles with Cookie Butter
If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
These delicate strawberry crepes are rolled up with a luscious cream cheese filling and finished off with a sweet strawberry topping and homemade whipped cream. This decadent entree is perfect to serve for breakfast, brunch, or dessert.
- 2 1/4 cups milk
- 2 cups all-purpose flour
- 4 large eggs
- 1/4 cup unsalted butter melted, slightly cooled
- 2 Tbsp white sugar
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 4 cups fresh strawberries sliced
- 1 box Danish dessert
- 3/4 cup heavy whipping cream
- 8 oz cream cheese room temperature
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 Tbsp white sugar
- 1/2 tsp vanilla extract
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Add all crepe ingredients to a blender. Blend until all lumps have dissolved. Place the batter in the refrigerator for at least 30 minutes and up to 2 days to allow the batter to rest (or the crepes will be rubbery with air bubbles). In the meantime, follow the instructions below to make the strawberry topping, cream cheese filling, and whipped cream.
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After batter has had time to rest, heat a frying pan over high heat and spray with non-stick spray. Using a 1/4 cup, scoop batter and pour onto hot frying pan, twisting the pan while pouring the batter onto it. The batter should cover the bottom of the pan.
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Cook the crepe until bubbles start to appear and the edges look dry (about 30 seconds to one minute). With a spatula, gently ease up each of the sides of the crepe slowly working your way to the middle and then flip. Wait another 30 seconds-1 minute to finish cooking the other side, then remove from heat.
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Continue cooking the crepes until all of the batter has been used. If batter starts to stick to the frying pan, sprary with more non-stick spray. Serve crepes with strawberry topping, cream cheese filling and whipped cream.
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Make the Danish dessert according to the package directions (fruit glaze directions). Once it has cooled slightly, add the sliced strawberries.
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Add the whipping cream to a small mixing bowl. Beat until soft peaks form. In a large mixing bowl, add the cream cheese, sugar, and vanilla. Beat until the mixture is smooth and creamy. Carefully fold in the whipped cream until combined.
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Using a hand or stand mixer, mix together the whipping cream, sugar, and vanilla extract until medium peaks form, about 3-4 minutes.
- I highly recommend purchasing a crepe pan and crepe spatula if you plan on making crepes often. It really does make such a difference!
- Do NOT forget to allow your crepe batter to sit for at least 30 minutes in the refrigerator. This gives the air bubbles time to dissipate, which is key to beautiful crepes.
- Don't get discouraged if your first couple of crepes don't turn out just right, it takes practice. I promise you'll get the hang of it!
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