Strawberries and Cream Crepes
Strawberries and Cream Crepes feature thin, buttery crepes filled with cream cheese and whipped cream, topped with juicy, fresh strawberries.
Looking for a breakfast that instantly brightens any morning? These Strawberries and Cream Crepes are thin, delicate French-style pancakes filled with a sweet cream cheese and whipped cream mixture, then topped with fresh sliced strawberries. They’re popular for brunch, breakfast, and elegant desserts. My kids simply can’t get enough of them! Enjoy them year-round or at the peak of strawberry season; they’re simple to make and bring a light, refreshing touch to any brunch party spread that guests will love.
STRAWBERRIES AND CREAM CREPES
These strawberries and cream crepes are made from scratch, but they’re far easier than they sound. This simple crepe recipe delivers perfectly thin, delicate, and deliciously sweet crepes every time. Finish each crepe with a dusting of powdered sugar and fresh strawberry slices for a decadent breakfast or brunch that’s ideal for spring and summer. For an extra special touch, serve them on Valentine’s Day or Christmas morning. If French crepes are your favorite, this recipe will become a new breakfast tradition for the whole family.
Find my expert tips on how to make strawberries and cream crepes below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Strawberries and Cream Crepes Recipe:
- Classic French Breakfast: Enjoy the flavors of a traditional French breakfast, elevated with fresh strawberries and cream cheese for a vibrant twist.
- Sweet & Light: This easy crepe recipe is delicate, light, and sweet. It’s a great breakfast to have in the height of spring and summer.
- Festive Brunch Party Treat: These strawberries and cream crepes make a beautiful presentation for brunch gatherings, birthdays, and special occasions.
Ingredients
Crepes
- 4 large eggs
- 1/3 cup salted butter, softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1 ¼ cups milk
- 2 teaspoons vanilla extract
Strawberries and Cream Filling
- 6 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pint heavy whipping cream
- 4 Tablespoons powdered sugar
- 3 cups freshly sliced strawberries
- fresh strawberries
Instructions
For The Crepes
Place all crepe ingredients into a blender. Blend until smooth. Heat a large non-stick skillet over medium heat. Once the skillet is hot, grease it with cooking spray.
Pour a 1/4 cup of batter into the center of the hot skillet. Hold on to the handle and immediately tilt the skillet in a circular motion so the batter coats the bottom of the skillet in a thin layer. Cook for 30 seconds or until edges start to curl and the bottom of the crepe is golden. Carefully, flip to the other side and cook another 30 seconds or until golden.
Remove from the heat and place the crepe on a large plate. Cover to keep warm while you make the remaining crepes. Recipe yields 12 crepes.
For The Strawberries and Cream Filling
In a medium bowl, add the cream cheese, 1/3 cup powdered sugar and vanilla extract. Blend with an electric hand-mixer until smooth and combined.
In a separate medium bowl, blend the whipping cream and 4 Tablespoons powdered sugar with an electric hand-mixer, on high speed, until stiff peaks form. Reserve 1/2 cup of whipped cream for the top of the crepes, if desired.)
Fold the whipped cream into the cream cheese mixture until smooth and combined. Spread a thin layer of filling down the center of each crepe, then top with a 1/4 cup of strawberry slices. Roll up and top with more strawberries and a dollop of fresh whipped cream. Enjoy!
Servings
Yields: 12 strawberries and cream crepes.
Storage and Reheating
Allow strawberries and cream crepes to cool completely, then place them in an airtight container in the fridge for up to 3-5 days. To freeze, allow crepes to cool and place them in a freezer-safe airtight container. Freeze for up to 4 months. To thaw them, just place them in the fridge to slowly thaw or microwave them for a few seconds. They don’t need much reheating time.
Holly’s Tips for The Best Strawberries and Cream Crepes Recipe:
- Use Fresh, High-Quality Fruit: The best part about these crepes is the ripe, freshly sweet strawberries. I recommend using fresh berries over frozen for this recipe.
- Let Ingredients Sit At Room Temperature: Bring eggs, milk, and butter to room temperature before blending to create a smooth, lump-free crepe batter that cooks evenly.
- Don’t Flip The Crepe Too Early: If you flip it before it has fully cooked, odds are that it will rip. To avoid this, make sure the edges are slightly curled, and the surface is no longer shiny.
- Blend the Batter: A blender, instead of a whisk, creates an ultra-silky crepe batter quickly and prevents overmixing, which keeps crepes thin and tender.
- Use Medium to Medium-Low Heat: It is important not let the pan get too hot. If it’s too hot, the batter won’t spread all the way to the edges, and you’ll get a crepe filled with holes and uneven thickness throughout.
- Fold, Don’t Stir: Gently fold whipped cream into the cream cheese mixture to keep the filling light and airy.
- Serve Warm with Chilled Filling: These crepes taste best warm with the cool strawberries and cream as a nice contrast.
- Make It Your Own: Swap the strawberries for your favorite fruit and adjust the filling to be as light or as rich as you prefer.
Frequently Asked Questions:
Yes, make the batter the day or night before you need it. Store covered in the fridge for 1-2 days. You can also cook the crepes, then place them in a plastic container in the fridge for up to 5 days. The filling can be made ahead of time as well. Keep it in an airtight container in the fridge for up to 3 days only. Just keep in mind, the sliced strawberries will start to juice and brown the longer they stay in the fridge.
Fresh strawberries are best for texture and flavor. If using frozen strawberries, thaw completely and pat very dry to prevent soggy crepes.
Mascarpone cheese or Greek yogurt can be used as substitutes, though the flavor and texture will be slightly different than cream cheese.
Rubbery crepes usually happen when the pan isn’t hot enough or the batter is overmixed. Use a fully preheated non-stick skillet and blend the crepe batter just until smooth.
Top these crepes with whipped cream, powdered sugar, chocolate drizzle, strawberry sauce, or a sprinkle of lemon zest for something different.
To make Strawberries and Cream Crepes vegan, replace the eggs with a plant-based substitute, use melted vegan butter instead of salted butter, and swap the milk for almond, oat, or soy milk. For the filling, use dairy-free cream cheese, powdered sugar, and vanilla as written, then whip cold coconut cream (the solid portion from a chilled can of full-fat coconut milk) in place of heavy whipping cream until fluffy. Fold the coconut whipped cream into the vegan cream cheese mixture, then assemble with fresh sliced strawberries just before serving.
To make Strawberries and Cream Crepes gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Blend the batter as directed and let it rest for 10-15 minutes so the gluten-free flour can fully hydrate, which helps prevent tearing. Cook the crepes in a well-heated non-stick skillet as usual, and prepare the strawberries and cream filling exactly as written, since it is naturally gluten-free.
Similar Recipes
Craving something similar? Try my Easy Crepes Recipe.
Can’t get enough of strawberries? Make my Easy Strawberry Toaster Strudels with Icing.
Looking for something more filling for breakfast and brunch? Try my Berry Croissant Bake, French Toast Bake, and Puff Pastry Breakfast Tart.
Have you made this Strawberries and Cream Crepes recipe? 🍓
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Strawberries and Cream Crepes
Ingredients
Crepes
- 4 large eggs
- 1/3 cup salted butter softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1 ¼ cups milk
- 2 teaspoons vanilla extract
Strawberries and Cream Filling
- 6 ounces cream cheese softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pint heavy whipping cream
- 4 Tablespoons powdered sugar
- 3 cups freshly sliced strawberries
Instructions
For The Crepes
- Place all crepe ingredients into a blender. Blend until smooth. Heat a large non-stick skillet over medium heat. Once skillet is hot, grease with cooking spray.
- Pour a 1/4 cup of batter onto the center of the hot skillet. Hold on to the handle and immediately tilt the skillet in a circular motion so the batter coats the bottom of the skillet in a thin layer. Cook for 30 seconds or until edges start to curl and bottom of crepe is golden. Carefully, flip to the other side and cook another 30 seconds or until golden.
- Remove from heat and place crepe on a large plate. Cover to keep warm while you make the remaining crepes. Recipe yields 12 crepes.
For The Strawberries and Cream Filling
- In a medium bowl, add the cream cheese, 1/3 cup powdered sugar and vanilla extract. Blend with an electric hand-mixer until smooth and combined.
- In a separate, medium bowl, blend the whipping cream and 4 Tablespoons powdered sugar with an electric hand-mixer, on high speed, until stiff peaks form. Reserve 1/2 cup of whipped cream for the top of the crepes, if desired.)
- Fold the whipped cream into the cream cheese mixture until smooth and combined. Spread a thin layer of filling down the center of each crepe then top with a 1/4 cup strawberry slices. Roll up and top with more strawberries and a dollop of fresh whipped cream. Enjoy!
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I haven’t tried these yet, but I am looking so forward to doing so. My dad taught me how to make this when I was a Tween. I loved making them for many years. I will write another review when I try them.
My wife and I used to eat crepes on Sunday mornings at our favorite restaurant. They’re way too expensive now, so we make your recipe at home instead. It is our new tradition. They are wonderful crepes and the grandkids love them too.