Go Back

Creamy Strawberry Crepes

These strawberry crepes are delicious and have a rich and creamy filling with lots of sliced fresh strawberries. This recipe has been a family favorite for over 30 years! Perfect for special occasions.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 6 people
Calories 2816.4 kcal

Equipment

  • 1 Blender
  • 1 Electric Mixer Hand or stand mixer
  • 1 Large Mixing Bowl
  • 1 Non-Stick Skillet or Griddle For cooking crepes
  • 1 Spatula For flipping crepes

Ingredients
  

Main

  • ¾ cup all-purpose flour
  • ½ cup milk
  • ½ cup water
  • 3 large eggs
  • 3 tablespoons butter melted
  • ½ teaspoon salt
  • 1 ¼ cups sifted confectioners' sugar
  • 1 8 ounce package cream cheese, softened
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • 1 cup heavy cream whipped
  • 4 cups sliced strawberries

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • To make the crepe batter: Place flour, milk, water, eggs, melted butter, and salt into a blender; blend until smooth and set aside. Dotdash Meredith Food Studios
  • To make the filling: Beat confectioners' sugar, cream cheese, lemon juice, lemon zest, and vanilla with an electric mixer in a large bowl until smooth. Dotdash Meredith Food Studios
  • Gently fold in whipped cream. Dotdash Meredith Food Studios
  • Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop batter onto the griddle, using approximately 2 tablespoons for each crepe. Dotdash Meredith Food Studios
  • Tip and rotate the pan to spread batter as thinly as possible. Dotdash Meredith Food Studios
  • Flip over when batter is set and edges begin to brown. Continue cooking until bottom begins to brown. Stack finished crepes on a plate; cover with a damp towel. Dotdash Meredith Food Studios
  • Fill each crepe with 1/4 cup sliced strawberries and 1/3 cup cream cheese filling. Dotdash Meredith Food Studios
  • Roll up and top with a dollop of cream cheese filling and more sliced strawberries. Dotdash Meredith Food Studios

Notes

For truly delicate crepes, allow the batter to rest in the refrigerator for at least 30 minutes, or even overnight. This allows the flour to fully hydrate and the gluten to relax, preventing tough, rubbery crepes and making them easier to cook. Ensure your non-stick skillet is properly heated but not smoking; the first crepe often serves as a 'tester' for temperature. For the filling, make sure the cream cheese is at room temperature to achieve a lump-free, smooth consistency when beaten. Gently fold in the whipped cream to maintain its airy volume, which contributes to the creamy, light texture. Consider macerating a portion of the sliced strawberries with a tablespoon of sugar for 15-20 minutes to create a natural syrup for drizzling.