Crepes with Cream Cheese Filling Recipe

 

Cream Cheese Crepes with Fresh Strawberries

These Cream Cheese Crepes are thin, delicate, and lightly sweet, filled with a rich cream cheese filling and fresh strawberries. They're an easy homemade breakfast or dessert that's perfect for weekends, brunch, birthdays, or a special family treat.

Why You'll Love This Recipe

• Light and delicate homemade crepes
• Rich and creamy cheesecake-style filling
• Fresh strawberries add natural sweetness
• Easy to customize with your favorite toppings
• Perfect for breakfast, brunch, or dessert
• Can be prepared ahead of time

Ingredients

For the Crepes

• 2 cups milk
• 4 eggs
• 3 Tbsp. butter, melted
• 1 Tbsp. sugar
• 1 1/2 Tbsp. vanilla
• 1/8 tsp. salt
• 1 1/2 cups flour

For the Cream Cheese Filling

• 1 -8 oz. package cream cheese, softened
• 1 1/4 cups powdered sugar
• 1 Tbsp. lemon juice
• 3/4 tsp. vanilla
• 1 cup heavy whipping cream
• 4 Tbsp. powdered sugar

For Serving

• 4 cups strawberries, sliced
• Whipped cream, optional
• Powdered sugar, for dusting

Directions

Make the Crepe Batter

1. Blend the Batter:
Add eggs, milk, butter, sugar, vanilla, salt, and flour to your blender. Mix the crepe batter for 15–20 seconds or until fully combined.

2. Chill the Batter:
Place in the refrigerator for at least an hour or overnight.

3. Cook the Crepes:
Spray an 8–10 inch nonstick skillet with cooking spray and add 1/4 cup of crepe batter into the pan.

4. Spread the Batter:
Turn the pan from side to side to allow the crepe batter to form an even circle. Cook the crepe over medium heat until the top appears dry and the crepe slides easily in the pan.

5. Flip and Finish:
Flip the crepe over and cook an additional 15–20 seconds. Remove from the pan and stack the crepes until ready to eat.

Make the Cream Cheese Filling

6. Beat the Cream Cheese:
In a medium-sized mixing bowl, add softened cream cheese, powdered sugar, lemon juice, and vanilla. Mix well with a hand mixer until smooth.

7. Whip the Cream:
In another medium-sized mixing bowl, add heavy whipping cream and 4 Tbsp. powdered sugar. Mix with a hand mixer until the whipping cream reaches soft peaks.

8. Combine the Filling:
Add whipped cream to the cream cheese mixture and fold together to combine.

Assemble the Crepes

9. Fill the Crepes:
Spread about 1/4 cup of filling down each crepe and add fresh strawberries.

10. Roll and Serve:
Roll up the crepe, top with whipped cream and strawberries, and sprinkle with powdered sugar.

Enjoy!

Recipe Information

• Course: Breakfast / Dessert
• Cuisine: American
• Difficulty: Easy
• Prep Time: 15 minutes + chilling time
• Cook Time: About 20 minutes
• Servings: Approximately 8–10 crepes

Recipe Tips

• Letting the batter rest for at least an hour helps the flour fully hydrate and produces more tender crepes.
• Keep the heat at medium so the crepes cook evenly without becoming too dark.
• Stack cooked crepes on a plate and cover them with a clean kitchen towel to keep them soft.
• Make sure the cream cheese is properly softened before making the filling for the smoothest texture.
• Fresh strawberries are best added just before serving.

Important Recipe Notes

I noticed two small things worth correcting:

• The recipe doesn't specify an amount of cooking spray, which is fine because only enough is needed to lightly coat the pan.
• 1 1/2 tablespoons of vanilla in the crepe batter is quite a lot. It isn't technically wrong, but it will produce a very pronounced vanilla flavor. For a more balanced crepe, 1–2 teaspoons would normally be sufficient. If you're preserving the original recipe, you can keep the 1 1/2 tablespoons.

Also, the recipe doesn't give a yield. With approximately 1/4 cup of batter per crepe, this should make roughly 8–10 crepes, depending on the exact pan size and thickness.

Serving Suggestions

Serve these strawberry cream cheese crepes with extra fresh strawberries, whipped cream, powdered sugar, chocolate sauce, strawberry sauce, or a drizzle of maple syrup.

Storage

Cooked crepes can be refrigerated in an airtight container for up to 3 days. Store the cream cheese filling separately when possible and assemble the crepes just before serving for the best texture.

Frequently Asked Questions

Can I make crepe batter ahead of time?
Yes. The batter can be refrigerated overnight, which also gives the flour more time to hydrate.

Why are my crepes tearing?
The batter may be too thick, or the crepe may not have cooked enough before flipping. Make sure the batter is spread thinly and allow the first side to set properly.

Can I use other fruit instead of strawberries?
Yes. Blueberries, raspberries, bananas, peaches, or mixed berries all work well with the cream cheese filling.

Can I make these crepes without a blender?
Yes. Whisk the ingredients together by hand until the batter is smooth. For the smoothest batter, you can strain it through a fine-mesh sieve before chilling.

Can I freeze homemade crepes?
Yes. Place parchment or wax paper between the cooled crepes, wrap them well, and freeze. Thaw them in the refrigerator before reheating.