easy strawberry crepes

Easy homemade strawberry crepes with a lightly sweet cream cheese yogurt filling and fresh strawberries. Serve for breakfast or dessert; easy to make ahead.

Strawberry Crepes

all-purpose flour

white whole wheat flour (or additional all-purpose flour)

sugar

salt

cinnamon (optional)

eggs (at room temperature)

milk (at room temperature)

unsalted butter (melted and cool

strawberries

reduced fat cream cheese (softened to room temperature)

Greek yogurt

vanilla extract

honey

sugar (optional)

To make in a blender (my favorite method): In a high-powered blender, place the all-purpose flour, whole wheat flour, sugar, salt, and cinnamon. Crack in the eggs and pour in the milk. Add the 2 tablespoons melted butter. Blend until the mixture is smooth and creamy, stopping to scrape down the sides a few times if needed. Pour into a mixing bowl, cover and let sit 30 minutes or refrigerate for up to 24 hours. (To make the batter in a mixing bowl: whisk together the dry ingredients. Whisk in the eggs. Once combined, slowly whisk in the milk, then the butter, until smooth. Let rest as directed.)

While the batter rests, prepare the filling: slice the strawberries and place in a bowl. Cover and refrigerate until ready to serve. In a medium mixing bowl, beat the cream cheese and Greek yogurt until smooth and combined. Beat in the vanilla and honey. Taste and adjust the sweetness as desired. Refrigerate until you are ready to cook the crepes.

To cook: If you’d like to keep the crepes warm between batches, preheat the oven to 200 degrees F. Line a baking sheet with parchment paper and keep it near the stove. Set out the filling and strawberries and let rest at room temperature while you cook the crepes.

Heat an 8-inch or 10-inch nonstick skillet crepe pan or nonstick skillet over medium heat and let warm for several minutes. Add a small amount of butter and let melt. Give the batter a big stir (if it’s still in the blender, move it to a mixing bowl). With a large spoon, measuring cup, or ladle, pour 1/4 to 1/3-cup batter into the skillet (I do 1/3 cup, which results in a thicker, but easier to flip crepe). Immediately lift and slowly swirl the skillet so that the batter runs evenly around the surface of the pan and the crepe forms a thin layer (the amount of batter you need will vary based on your skillet; adjust as you go).

Let the crepe cook until the top looks dry, about 1 minute. Flip the crepe over (I use a spatula to loosen the edges then quickly and carefully finish the job with my fingers, but BE CAREFUL not to burn yourself; the pan is hot and you are proceeding at your own risk). Let cook on the other side for 15 to 30 additional seconds, just until set. The crepe should look very slightly brown and golden on each side. Transfer the cooked crepe to the baking sheet and keep warm in the oven (or simply place it on a large plate if you don’t mind the crepe closer to room temperature). The first crepe will tear and needs to be discarded (this happens to the pros also). You’ll get the hang of it as you go.

Repeat with remaining batter, rebuttering the pan every few crepes as needed and stacking the crepes on top of each other in the oven.

To assemble and serve: Place a crepe on a plate and spread about 2 heaping tablespoons of the cream cheese mixture over half of it so that you create a half moon. Layer 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 starting with one point of the half circle, fold the crepe in half over again so that the two points roughly touch and you have a rough triangle shape with a rounded edge (see blog photos). Top with more cream and berries and dust with powdered sugar as desired. Enjoy immediately.

https://content.jwplatform.com/videos/KI3dZLox.mp4

There&#039;s no better way to take a regular crepe over the top then this amazing Strawberry Crepes recipe with a creamy whipped filling and fresh strawberries. They&#039;re easy to make and perfect for a fancy breakfast or dessert!

eggs

butter (, softened)

milk

strawberries (, sliced)

cream cheese (, room temperature)

heavy whipping cream

Tablespoons sugar

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.&nbsp;

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.&nbsp;

(Adjust your heat between medium-medium high until your crepes are cooking in about 30 seconds on each side. Re-grease your pan every few crepes, as needed.)

Remove crepe to a plate. Add more crepes to the plate as you cook them, and cover the plate to keep them warm. 

For the Crepes:

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.

For the Filling:  

This was delicious some of the instructions were a bit unclear and I changed some of the stuff but I haven't had a good crepe in such a long time and this was the best crepe I have ever ate. My whole family loved it. I will definitely be using this again

Absolutely Amazing! my first time to make Crepes and will do again and again! I can't wait to explore more

this is a family favorite we always have to double it so good        Ps Lauren is my aunt

Amazing! I tried them and they turned out perfect! 
Try them with Nutella and strawberries! So filling! My entire family loved them!

Better yet, next time just follow the recipe meat.

My daughters and granddaughter absolutely loved them!

The written instructions for the filling are very unclear. And overall, not nearly as good as some of the other recipes I have tried. I suggest using a different one.

These are so yummy. I didn’t refrigerate and our crepes turned out perfectly! I doubled for my family of 8 but probably didn’t need to. We have plenty for dessert tomorrow night!  Love the cream cheese in the filling. Perfect for strawberry season. Thank you!

Excellent!  Easy and delicious 😋! A little messy to put together, but that may just be me😳😳. Thanks for sharing

My family loved this recipe. It was easy to make and delicious!

A new family favorite! So light and fresh tasting. Makes way more than we can eat, so I cook all of the batter and freeze the  extra crepes between sheets of parchment paper, then put in a large zip freezer bag. Makes a quick breakfast with canned whipping cream and blackberry or strawberry jam or preserves.

https://content.jwplatform.com/videos/Cr41pJEu.mp4

There's no better way to take a regular crepe over the top then this amazing Strawberry Crepes recipe with a creamy whipped filling and fresh strawberries. They're easy to make and perfect for a fancy breakfast or dessert!

Top 2 easy strawberry crepes recipes from across the web

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Top 2 easy strawberry crepes recipes from across the web

The most viewed easy strawberry crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Strawberry Crepes

Strawberry Crepes

The most viewed easy strawberry crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine