Take plain crepes up a notch by filling them with a luscious cream mixture and beautiful, fresh strawberries. These Strawberry Crepes are next level in taste and presentation, but very easy to make, and perfect for a weekend breakfast, brunch, or even dessert!
Bonus: Homemade crepes can be made in advance so you can whip this recipe up in minutes!
Easy, Dreamy Strawberry Crepes
These Strawberry Crepes will have you day-dreaming about them long after that final bite. Buttery, light crepes filled with a sweet and tangy, cream filling, then topped with fresh sliced strawberries are a feast for the eyes and will delight your taste buds. This recipe could easily be featured on a bistro menu, but are incredibly easy to make at home. My family requests them often and I happily oblige!
Strawberry Crepes Recipe
For these Strawberry and Creme Crepes, you’ll need the following ingredients:
(Scroll below to the printable recipe card for details and measurements.)
- Eggs: Eggs are a key ingredient in crepes, since they bind the batter together.
- Milk: I like to use whole milk, which makes the crepes a little thicker. 2% works great, too, if you want them thinner.
- Flour: All-purpose flour works for delicate crepes that are light and airy, not chewy.
- Sugar: Just a touch of sugar gives crepes their necessary subtle sweetness and also lends to their tender nature.
- Salt: This brings out the flavor so they aren’t dull.
- Butter: In my opinion, butter is essential. It adds richness to the overall flavor and also prevents the crepes from sticking to the pan.
- Strawberry Crepe Filling: The filling consists of cream cheese, heavy cream, lemon juice, vanilla, and powdered sugar. It’s slightly tangy, lightly sweetened, and creamy smooth. Amazing.
- Strawberries: Fresh, thinly sliced strawberries. I don’t recommend frozen berries for this recipe – they will release too much liquid and make the cream filling watery.
How to Make Strawberry Crepes
If the idea of cooking crepes seems intimidating, check out our recipe and video for How to Make Crepes and put your fears at rest. You don’t need any special equipment and after a couple swirls of the wrist, you won’t believe how simple they are to make. For this recipe, you simply make the easy batter and allow it to rest while you whip up the filling. Cook the crepes, fill them, tuck the berries inside, and enjoy!
To make these Strawberry Crepes, follow the steps below included in the printable recipe card. Make sure to refer back to the article for all the helpful tips!
Tips for Success
- Let batter rest: You’ll want to let the batter rest for about 15 minutes. Similar to why you let bread rise, it helps gluten develop, which results in more tender crepes.
- Use a 10-inch nonstick pan: This ensures a thin crepe, even heating, and no sticking.
- Cook over medium heat: If the heat is too low, the crepes will take too long to cook. If the heat is too high, they could burn.
- Use butter for the pan: Use butter instead of nonstick spray or oil. Butter adds richness to the crepes and gives them the best flavor.
- Measure the batter evenly. Use a 1/4 cup measuring cup for each crepe so they end up the same size and thickness, and cook the same way.
- Tilt and swirl. Unlike pancake batter that gets ladled into the pan and you wait for bubbles to form, crepes require you to immediately start swirling the batter, making sure they’re thin and cook evenly, not just in the center.
- Strawberry Sauce: Omit the cream filling and instead, spoon some strawberry sauce over the crepes.
- Jam: Spread the crepes with a little raspberry jam instead of the cream filling.
- Whipped Cream: Dollop the crepes with some homemade whipped cream.
- Chocolate: Sprinkle some mini chocolate chips over the cream filling and drizzle the folded crepes with chocolate sauce.
- Banana Nutella: Our Banana Nutella Crepes are amaaaazing, too. Make those next!
Make Ahead and Proper Storage
To Make Ahead. Prepare the batter, cream filling, and strawberries up to 24 hours in advance. Store all of them in separate airtight containers and keep in the refrigerator until ready to use. Give the batter a quick whisk before cooking.
Store cooked crepes: Allow crepes to cool completely, then stack (with pieces of parchment paper in between to prevent sticking), and place in a resealable plastic bag. They will keep in the refrigerator for 2-3 days, or in the freezer for up to 2 months.
Thaw from frozen: When defrosting them, thaw on a rack before gently peeling apart.
Reheat. Reheat crepes in the microwave for about 15 seconds each, on a baking sheet in the oven at 325 degree F, or in a nonstick skillet on the stovetop over medium-low heat.
Other Strawberry Recipes:
- Strawberry Smoothie
- Easy Strawberry Pie
- Strawberry Spinach Salad
- Tender Strawberry Scones
- Strawberry Butter
For the Crepes
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter , divided, for pan
For the Cream Filling
- 8 ounces cream cheese , softened
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla
- 1 cup cold heavy cream
- 1 cup powdered sugar , plus more for dusting
- 3 cups thinly sliced strawberries
- In a medium bowl, whisk together the eggs and milk. Whisk in the salt, sugar, and flour until well combined and no lumps remain; set batter aside to rest for 15 minutes. Whisk once more before cooking.
- While batter is resting, make the filling: In a bowl with an electric mixer, beat together cream cheese, lemon juice, and vanilla until combined and smooth. In another mixing bowl, beat the heavy cream and powdered sugar together until you reach stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined. Set aside.
- Make the crepes: Warm up a nonstick 10-inch pan over medium heat. Melt about 1 teaspoon of butter, swirling to coat the bottom of the pan; when it starts to foam, ladle in 1/4 cup of batter in the center of the pan.
- Immediately lift the pan from the burner and swirl it so the batter coats the bottom of the pan. Replace the pan on the burner and cook the crepe until the batter is just set and the underside is lightly golden, about 1 minute.
- Using a spatula or your fingers, loosen the sides of the crepe and gently flip in the pan; cook for another 45 seconds until lightly golden. (The first crepe will likely be pale and also tear and will probably need to be discarded.)
- Transfer crepes to a plate. Repeat until all batter is gone, re-buttering the pan each time.
- Spread 1/4 cup of the cream cheese mixture over half of the crepe so that you create a half moon. Layer 1/4 cup thinly sliced strawberries on top of the cream. Fold the uncovered half over the top of the berries so that you have a half circle. Then fold in half again so you have a rough triangle. (Alternatively, you can simply fill the crepes and roll.)
- Top with a dollop of the cream mixture, a couple more sliced berries, and scant dusting of powdered sugar, if desired.
- Serve immediately and enjoy!