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?
These decadent "cheesecake" crepes are so 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...
Jump to:
🥘 Ingredients
- Milk
- Flour
- Eggs
- Butter
- Sugar
- Baking powder
- Cinnamon
- Vanilla extract
- Strawberries
- Danish dessert
- Whipping cream
- Cream cheese
🔪 Instructions
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 or a crepe maker if you are serious about crepe-making).
- Combine the crepe ingredients in a blender.
- While the batter is resting, prepare the strawberry topping, cream cheese filling, and whipped cream.
- Pour batter onto skillet or crepe maker. Cook until lightly golden on each side.
- Fill crepes with cream cheese filling and top with strawberries and whipped cream.
🌟 Top Tips for Making Perfect Crepes
- Use a blender to mix the batter. Rather than mixing by hand, a blender makes it much easier to achieve a lump-free, smooth and silky batter.
- Allow for at least 30 minutes of resting time. Giving the batter time to rest allows the flour to completely absorb the liquid and helps to dissipate any bubbles in the batter. This is the key to creating beautiful, delicate crepes.
- Use a crepe pan or crepe maker. While it's not necessary, the shallow sides of a crepe pan or crepe maker make the crepes much easier to flip. However, if you aren't planning on getting serious about crepe making, a non-stick frying pan will work just fine!
- Coat the pan with butter or oil. Use a paper towel to coat the pan with your choice of fat. This is key to preventing the crepes from sticking to the pan. Your first crepe will turn out crispy, but the next one will be perfect. You won't need to recoat the pan until the crepes start sticking (usually 5-6 crepes later.)
- Start with medium heat. Finding the right temperature is crucial for success. Start with medium heat, or slightly lower, and adjust as necessary until you find the sweet spot (i.e. the crepes aren't cooked before you're done adding the batter to the pan.)
🍴 Storage
Stack crepes with a small piece of parchment paper between each crepe. Wrap in plastic wrap or foil and store in the refrigerator for 2-3 days.
💭 FAQs
Sides of bacon or sausage go well with sweet crepes. The savory aspect helps to balance out the sweetness of the crepes.
🥞 More Breakfast Recipes
- Creme Brulee French Toast
- Austrian Pancakes
- Homemade Hawaiian Acai Bowl
- Belgian Liege Waffles with Cookie Butter
- German Pancakes
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!
Print📋 Recipe
Strawberry Crepes with Cream Cheese Filling
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.
- Prep Time: 5 minutes
- Resting Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Stove
- Cuisine: French
Ingredients
Crepes
- 2 ¼ cups milk
- 2 cups all-purpose flour
- 4 large eggs
- ¼ cup unsalted butter, melted, slightly cooled
- 2 tablespoons granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla extract
Strawberry Topping
- 4 cups fresh strawberries, sliced
- 1 box Danish dessert
Cheesecake Filling
- ¾ cup heavy whipping cream
- 8 ounces cream cheese, room temperature
- ½ cup white sugar
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons white sugar
- ½ teaspoon vanilla extract
Instructions
Crepes
- 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.
- After the batter has had time to rest, heat a frying pan over medium heat and spray with non-stick spray.
- Using a ¼ cup, scoop the batter and pour it onto a the hot frying pan, twisting it while pouring the batter onto it. The batter should cover the bottom of the pan.
- 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.
- Continue cooking the crepes until all of the batter has been used.
- If the batter sticks to the frying pan, spray with more non-stick spray.
- Serve crepes with strawberry topping, cream cheese filling, and whipped cream.
Strawberry Topping
- Make the Danish dessert according to the package directions (fruit glaze directions).
- Once it has cooled slightly, add the sliced strawberries.
Cream Cheese Filling
- Add the whipping cream to a small mixing bowl. Beat until soft peaks form.
- Add the cream cheese, sugar, and vanilla to a large mixing bowl.
- Beat until the mixture is smooth and creamy.
- Carefully fold in the whipped cream until combined.
Whipped Cream
- Using a hand or stand mixer, mix together the whipping cream, sugar, and vanilla extract until medium peaks form, about 3-4 minutes.
Notes
- I highly recommend purchasing a crepe pan or crepe maker 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!
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0
Keywords: crepes, breakfast, strawberry
Leave a Reply