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Strawberry Cream Crepes

 Strawberry Cream Crepes
Guaranteed to impress, sensational Strawberry Cream Crepes come together easily on the stovetop—without any hard-to-find ingredients. In fact, now one will ever suspect that the delicate crepes start with a biscuit/baking mix.
4 ServingsPrep/Total Time: 30 min.


  • 1/2 cup biscuit/baking mix
  • 1 egg
  • 1/2 cup milk
  • 1/4 teaspoon vanilla extract
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup sour cream
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1 package (10 ounces) frozen sweetened sliced strawberries, thawed and drained
  • 1/2 cup strawberry glaze


  • In a large bowl, combine the biscuit mix, egg, milk and vanilla.
  • Cover and refrigerate for 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour
  • 2 tablespoons batter into the center of skillet. Lift and tilt pan
  • to coat bottom evenly. Cook until top appears dry; turn and cook
  • 15-20 seconds longer. Remove to a wire rack. Repeat with remaining
  • batter, greasing skillet as needed. When cool, stack crepes with
  • waxed paper or paper towels in between
  • In a small bowl, beat the cream cheese, sour cream, sugar and
  • cinnamon until blended. Spoon 2 rounded tablespoonfuls down the
  • center of each crepe; roll up.
  • In a microwave-safe bowl, combine strawberries and glaze. Cover and

2 of 2

Strawberry Cream Crepes (continued)

Directions (continued)

  • microwave on high for 1-2 minutes or until heated through. Serve
  • with crepes. Yield: 4 servings.
Nutritional Facts: 1 serving (2 each) equals 336 calories, 15 g fat (8 g saturated fat), 91 mg cholesterol, 322 mg sodium, 46 g carbohydrate, 2 g fiber, 6 g protein.