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Strawberry Crepes with Cream Cheese Filling

Strawberry crepes on a white plate.

5 from 1 reviews

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.

Ingredients

Units Scale

Crepes

  • 2 1/4 cups milk
  • 2 cups all-purpose flour
  • 4 large eggs
  • 1/4 cup unsalted butter, melted, slightly cooled
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract

Strawberry Topping

Cheesecake Filling

  • 3/4 cup heavy whipping cream
  • 8 ounces cream cheese, room temperature
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract

Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons white sugar
  • 1/2 teaspoon vanilla extract

Instructions

Crepes

  1. Add all crepe ingredients to a blender. Blend until all lumps have dissolved.
  2. 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).
  3. In the meantime, follow the instructions below to make the strawberry topping, cream cheese filling, and whipped cream.
  4. After the batter has had time to rest, heat a frying pan over medium heat and spray with non-stick spray.
  5. Using a 1/4 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.
  6. Cook the crepe until bubbles start to appear and the edges look dry (about 30 seconds to one minute).
  7. With a spatula, gently ease up each of the sides of the crepe, slowly working your way to the middle, and then flip.
  8. Wait another 30 seconds-1 minute to finish cooking the other side, then remove from heat.
  9. Continue cooking the crepes until all of the batter has been used.
  10. If the batter sticks to the frying pan, spray with more non-stick spray.
  11. Serve crepes with strawberry topping, cream cheese filling, and whipped cream.

Strawberry Topping

  1. Make the Danish dessert according to the package directions (fruit glaze directions).
  2. Once it has cooled slightly, add the sliced strawberries.

Cream Cheese Filling

  1. Add the whipping cream to a small mixing bowl. Beat until soft peaks form.
  2. Add the cream cheese, sugar, and vanilla to a large mixing bowl.
  3. Beat until the mixture is smooth and creamy.
  4. Carefully fold in the whipped cream until combined.

Whipped Cream

  1. Using a hand or stand mixer, mix together the whipping cream, sugar, and vanilla extract until medium peaks form, about 3-4 minutes.

Equipment

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

Keywords: crepes, breakfast, strawberry

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