These delicate Strawberry Crepes bring a touch of Parisian elegance to your breakfast table in just 25 minutes. Light, airy, and filled with sweet strawberry goodness, they strike the perfect balance between indulgence and simplicity.
Whether you’re planning a special brunch or treating yourself to a refined weekend breakfast, these crepes deliver restaurant-quality results with minimal effort. At just 213 calories per serving, they’re a sensible yet satisfying choice for starting your day on a delightfully sweet note.
Ingredients for Perfect Crepes
- Base Ingredients: 4 large eggs, 1/3 cup softened butter, 1/2 cup granulated sugar
- Dry Mix: 1 cup all-purpose flour, 1/4 teaspoon salt
- Wet Mix: 1 1/4 cups milk, 1 teaspoon vanilla extract
- Filling Components:
- 2 cups fresh strawberries (sliced)
- 4 ounces cream cheese (room temperature for smooth mixing)
- 1/4 cup + 3 tablespoons powdered sugar (divided)
- 1 pint heavy whipping cream
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
- Prepare the Batter: Blend all crepe ingredients until silky smooth. Rest in refrigerator for 30 minutes for best results.
- Heat and Prep: Warm a non-stick skillet over medium heat. Add a light coating of butter when ready.
- Creating Perfect Crepes: Pour batter and swirl pan to create a thin, even layer. Cook until edges curl (30-60 seconds), then flip for additional 30 seconds.
- Filling Creation: Mix cream cheese, powdered sugar, and vanilla until creamy. Separately, whip heavy cream with sugar until stiff peaks form.
- Combine and Fill: Fold whipped cream into cream cheese mixture. Spread on crepes, add fresh strawberries, and roll gently.
- Final Touch: Dust with powdered sugar and garnish with extra strawberries and reserved whipped cream.
Cooking Techniques
Getting the perfect crepe is all about the pan-tilt! When you pour the batter, give your pan a quick swirl to spread it nice and thin.
The trick is to wait for those cute little edges to curl up – that’s your signal it’s ready to flip! Don’t worry if your first crepe isn’t perfect – even experienced cooks consider it the “test crepe.” Keep your heat at medium, and you’ll find your rhythm after a couple of tries.
Make-Ahead & Storage Tips
Your crepe batter actually loves a little rest in the fridge! While you can use it right away, 30 minutes of chill time helps the flour absorb the liquid better.
Already made too many? Stack your cooled crepes between pieces of wax paper, pop them in a zip-top bag, and keep them in the fridge for up to 3 days. They reheat beautifully with a quick 10-second warm-up in the microwave.
Mix It Up!
While strawberries are amazing, this crepe recipe plays nicely with all sorts of fruits! Try fresh raspberries, blueberries, or sliced peaches when they’re in season. Not feeling fruity? Nutella and banana make an incredible filling too.
For a lighter option, swap the cream cheese filling for Greek yogurt sweetened with a touch of honey. You can even go savory by skipping the sugar in the batter and filling with ham and cheese!
Serving Suggestions
Make your crepes extra special with fun toppings! A light dusting of powdered sugar looks beautiful, or drizzle with chocolate sauce for extra wow.
For brunch, set up a crepe bar with different fruits, whipped cream, and sauces – your friends can build their own perfect crepe! Serve with hot coffee or tea for breakfast, or add a scoop of vanilla ice cream for a fancy dessert.
Strawberry Crepes
Equipment
- Blender
- Large non-stick skillet
- Mixing bowls
Ingredients
For the Crepes:
- 4 large eggs
- 1/3 cup butter softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Filling:
- 2 cups fresh strawberries sliced
- 4 ounces cream cheese room temperature
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 pint heavy whipping cream
- 3 Tablespoons powdered sugar
Instructions
- Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. Refrigerate batter for 30 minutes. (Recommended, but not required).
- Heat a large non-stick skillet to medium heat. When skillet is hot, lightly grease it with a little butter or cooking spray.
- Hold the handle of the skillet and as you pour a few tablespoons of batter in, tilt the skillet around in a circular motion to allow the batter to evenly coat the bottom of the pan, in a thin layer.
- Cook for 30 seconds-1 minutes or until the edges of the crepe curl slightly and the bottom of the crepe is lightly golden. Flip to the other side and cook for another 30 seconds.
- In a small bowl mix blend the cream cheese, powdered sugar, and vanilla until for 2 minutes.
- In another mixing bowl, beat the heavy cream and 3 tablespoons powdered sugar on high speed until stiff peaks.
- Spoon most of the whipped cream into the cream cheese mixture and fold in until smooth. Reserve a little bit of whipped cream for topping on the crepes, if desired.
- Spoon a thin layer of the filling onto a crepe. Add some fresh strawberries on top and then roll it up. Serve dusted with powdered sugar, extra strawberries and whipped cream, if desired.
