Strawberry Creme Crepes Recipe
Strawberry Creme Crepes Recipe photo by Taste of Home

Strawberry Creme Crepes Recipe

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I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. —Debra Latta, Port Matilda, Pennsylvania
TOTAL TIME: Prep: 25 min. + chilling Cook: 1 hour
MAKES:11 servings
TOTAL TIME: Prep: 25 min. + chilling Cook: 1 hour
MAKES: 11 servings


  • 1-1/2 cups milk
  • 3 large eggs
  • 2 tablespoons butter, melted
  • 1/2 teaspoon lemon extract
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • Dash salt
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon strawberry extract
  • 1/4 teaspoon red food coloring, optional
  • 4 cups sliced fresh strawberries
  • 1 cup heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Nutritional Facts

2 piece: 413 calories, 20g fat (12g saturated fat), 120mg cholesterol, 138mg sodium, 53g carbohydrate (37g sugars, 2g fiber), 7g protein


  1. In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
  2. 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.
  3. In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and, if desired, food coloring. Cool. Add strawberries.
  4. In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping. Yield: 22 crepes.
Originally published as Strawberry Cream Crepes in Taste of Home June/July 2005, p27

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Reviewed Aug. 1, 2015

"These are absolutely delicious! My only complaint is the strawberry extract tastes fake to me so I leave that out. Everyone loves these when I make them, my 10 year old son loves helping me make the crepes. You must make these!"

Reviewed Jun. 1, 2015


Reviewed Mar. 11, 2015

"This recipe is excellent! I just wouldn't add any sugar to the batter, since the filling is so sweet itselg. I scaled down the recipe half way and next time I will use 1/4 cup of confectioners sugar to make it less sweet, otherwise it's a very smooth and delicious dessert :)"

Reviewed Dec. 5, 2014

"Everyone who ate this was blown away by how good it is. My family couldn't get enough of the cream cheese filling, it's delicious!"

Reviewed Jul. 2, 2014


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