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Strawberry Creme Crepes

 Strawberry Creme Crepes
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
11 ServingsPrep: 25 min. + chilling Cook: 1 hour


  • 1-1/2 cups milk
  • 3 eggs
  • 2 tablespoons butter, melted
  • 1/2 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract


  • 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 of 2

Strawberry Creme Crepes (continued)

Directions (continued)

  • 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 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 food
  • coloring if desired. Cool. Add strawberries.
  • 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.
Nutritional Facts: 1 serving (2 pieces) equals 413 calories, 20 g fat (12 g saturated fat), 120 mg cholesterol, 138 mg sodium, 53 g carbohydrate, 2 g fiber, 7 g protein.