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Sweet and delicious strawberry cream cheese crepes. Perfect for brunch celebrations like Mother’s Day and Valentine’s Day—or any weekend breakfast that calls for something special!
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Strawberry cream cheese crepes are a family favorite—light, delicate, and filled with sweet cream cheese and fresh strawberries. They feel fancy but are surprisingly easy to make at home.
We love making these for special mornings with our family, especially on weekends when we can slow down. They’re perfect for Mother’s Day, Valentine’s Day, birthdays, or just because.
Ingredient Notes
Here are the simple ingredients you’ll need. Read on for a few notes.
Crepe Batter
- Eggs – large whole eggs.
- Milk – we use 2% milk.
- Flour – all-purpose flour.
- Vanilla – pure vanilla extract. This is optional, but we like the added sweet vanilla flavor.
- Butter – regular butter to grease the pan for each crepe.
Cream Cheese Filling
- Cream cheese – regular cream cheese, softened.
- Powdered sugar – confectioners’ sugar.
- Milk – we use 2% milk.
- Vanilla – pure vanilla extract.
Strawberries
- Strawberries – diced fresh strawberries. You can also use frozen strawberries if needed.
Supplies
Here’s what you’ll need to make this recipe:
- Crepes: Medium-sized mixing bowl and whisk, measuring cups and spoons, 8-inch frying pan (8-inch cooking surface), and spatula/turner.
- Filling: Stand mixer (or mixing bowl and electric hand mixer), measuring cups and spoons, and serving bowl and spoon.
- Strawberries: Cutting board with knife and a bowl with a spoon for serving.
Let’s Make These Strawberry Crepes
Follow the simple steps below to make these strawberry crepes with sweet cream cheese filling.
1
Strawberries: Dice. chill in fridge.
Wash and dry the strawberries. Dice into smaller pieces. Then chill in the refrigerator until you are ready to serve the crepes.
2
Filling: Mix Ingredients. Chill in fridge.
In a medium mixing bowl, add softened cream cheese. Add powdered sugar and blend until smooth. Then add milk and vanilla extract and mix until well combined.
Cover and place in the fridge to chill until ready to serve.
3
Crepes: Mix batter. Cook in pan on stovetop.
In a mixing bowl, whisk together the eggs and milk until well combined. Stir in the flour, whisking until smooth. If there are a few lumps, that’s perfectly ok. Mix in the vanilla extract.
Place an 8-inch nonstick pan over low to medium heat. Lightly coat the pan with butter to prevent sticking. Pour about 1/3 cup of batter into the pan, swirling to spread evenly. Cook until the edges lift slightly and the crepe is firm enough to be flipped without wrinkling. Flip and cook the other side until lightly browned.
Use the remaining batter, greasing the pan for each crepe. This recipe makes 8 to 10 8-inch crepes.
4
Assemble crepes and enjoy!
Spread the cream cheese filling on the crepes and roll them up. Then top with more filling and diced strawberries. Serve and enjoy!
Why You’ll Love This Recipe
- Decadent and satisfying: Delicate crepes with a rich, creamy filling and fresh strawberries create the perfect balance of flavor and texture.
- Easy-to-make: Simple ingredients and steps, plus you can prep ahead for a stress-free morning.
- Perfect for any occasion: Great for Mother’s Day, Valentine’s Day, birthdays, or a special weekend breakfast.
- Customizable: Swap in different fruits, add whipped cream, or drizzle with chocolate for a fun twist!
Crepes with Heart Strawberries
For a sweet touch, swap regular diced strawberries for heart-shaped ones! It’s an easy way to make these crepes extra special for Valentine’s Day, Mother’s Day, or any breakfast that calls for a little extra love.
Frequently Asked Questions
Here are answers to commonly asked questions about making crepes with strawberries and sweet cream cheese.
Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess liquid. Fresh strawberries work best for texture and flavor.
How do I keep crepes from sticking to the pan?
Use a nonstick pan and lightly butter it before each crepe.
Can I make the filling ahead of time?
Yes! Mix the filling and store it in the fridge for 2 to 3 days. Give it a quick stir before using.
More Breakfast Recipes
- 3-2-1 Easy Crepes
- Cream Cheese Crepe Filling
- Caramel Roll Pull-Aparts
- Easy Muffin Tin Egg Bites
- Winter Fruit Salad
- Oven Cooked Bacon
Strawberry Cream Cheese Crepes
Sweet and delicious strawberry cream cheese crepes. Perfect for brunch celebrations like Mother’s Day and Valentine’s Day—or any weekend breakfast that calls for something special!
- Total Time: 45 minutes
- Yield: 8 to 10 crepes 1x
Ingredients
Crepes
- 3 large eggs
- 2 cups milk
- 1 cup all-purpose flour
- 1 tsp vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Topping
- 1 lb fresh strawberries, diced
Instructions
- Prepare the strawberries: Rinse, dry, and dice the fresh strawberries and chill them in the refrigerator until ready to serve.
- Make the filling: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth. Add the milk and vanilla extract and mix until well combined. Cover and refrigerate until ready to use.
- Cook the crepes: In a mixing bowl, whisk together the eggs and milk. Stir in the flour and vanilla extract until smooth. Heat a nonstick pan over medium-low heat and lightly butter it. Pour about 1/3 cup of batter into the pan, swirling to spread it evenly. Cook until the edges lift slightly, then flip and cook the other side until lightly browned. Repeat with remaining batter.
- Assemble the crepes: Spread a layer of cream cheese filling on each crepe and roll it up. Top with additional filling and diced strawberries. Serve and enjoy!
Notes
- Pan size: If you’re using a pan larger or smaller than 8 inches, adjust the batter accordingly to maintain the right thickness.
- Toppings: Feel free to get creative with toppings like whipped cream, a drizzle of chocolate, or even a sprinkle of powdered sugar.
- Storage: Leftover crepes can be stored in the fridge for up to 2 days. Reheat in the microwave or on a skillet with a little butter. The cream cheese filling can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crepe with toppings
- Calories: 251
- Sugar: 23.5 g
- Sodium: 115.5 mg
- Fat: 9.5 g
- Saturated Fat: 5.1 g
- Carbohydrates: 35 g
- Protein: 6.6 g
- Cholesterol: 79.7 mg
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