Creamy Strawberry Crepes Recipe photo by Taste of Home

Creamy Strawberry Crepes

Total Time
Prep: 15 min. + chilling Cook: 35 min.
Creamy strawberry crepes are stuffed with a citrusy, fruity cream cheese filling and garnished with fresh berries. It's enough to make you say "ooh-la-la!"

Updated: May 03, 2024

Hold onto your beret, because these creamy strawberry crepes will take you for a ride! A staple of French cuisine, crepes are thin, sweet pancakes you can make ahead or eat right from the pan. Once you combine tender, light crepes with the perfect pairing of fresh strawberries, sweet cream and a hint of lemon, however, you might start seeing them in your dreams.

In general, basic crepes are quicker and easier to make than fluffy American-style pancakes since the batter is forgiving and a little goes a long way. Crepes are thin, foldable and rollable, while pancakes are thicker, puffier and stackable. Both taste great with fruit!

What’s the secret to great crepes?

For the perfect crepe batter, whisk it until there are no lumps, and let it rest for at least an hour. This allows the flour to hydrate so the batter pours easily into the pan.

You don’t need a special crepe pan to make gorgeous golden crepes. A crepe pan can be helpful thanks to its barely sloped rim, but you can make do with an 8-inch nonstick pan or a well-seasoned cast-iron pan. If you really get into it, you can even purchase an electric crepe maker.

Ingredients for Strawberry Crepes

  • Eggs: Use the freshest eggs you can buy, and make sure they’re room temperature so they incorporate easily into your batter. The brighter yellow the yolk, the more golden your finished crepes will be.
  • Milk: The recipe calls for 2% milk, but you can substitute it with any type of milk—even nondairy varieties like almond or oat milk.
  • Flour: Use the recommended all-purpose flour here. The protein and gluten are balanced, which makes crepes soft and keeps them from falling apart. Since crepes are also very forgiving, it’s ok to use our gluten-free flour mix as a 1:1 replacement.
  • Cream cheese: Use the classic brick shape (whipped cream cheese is too soft). Take it out of the packaging at least 15 minutes before you start cooking, so that it’s easier to mix.
  • Confectioners’ sugar: This adds sweetness while avoiding the potential grainy texture that unincorporated white sugar can leave.
  • Lemon: The acidity from citrus elevates the flavors in this dish. Since the recipe calls for you to zest a lemon, make sure to scrub it in warm water, even if it’s organic.
  • Strawberries: Strawberries are in season in early spring and throughout summer. Look for the deepest red berries you can find. You want them to be juicy, floral, more sweet than tart and, if possible, with red (not white) shoulders. For a splurge, seek out the novelty white or pink varieties from Japan. And most importantly, make sure to store strawberries properly.


Step 1: Mix the crepe batter

In a large bowl, whisk the eggs, milk, water and melted butterTMB Studio

In a large bowl, whisk the eggs, milk, water and melted butter. In another bowl, mix the flour and salt. Add the dry ingredients to the egg mixture and mix well. Refrigerate the batter, covered, for one hour.

Step 2: Make the crepes

Cook the crepe in a panTMB Studio

Heat a lightly greased 8-inch nonstick skillet over medium heat. Stir the batter. Fill a 1/4-cup measure halfway with batter, and pour into the center of the pan. Quickly lift and tilt the pan to coat the bottom evenly. Cook until the top of the crepe appears dry, then turn it over and cook until the bottom is cooked, 15 to 20 seconds longer. Transfer the crepe to a wire rack.

Repeat with remaining batter, greasing the pan in between crepes as needed. When cool, stack the crepes between pieces of waxed paper or paper towels.

Editor’s Tip: You can also use buttered foil or parchment paper to stack the crepes.

Step 3: Make the filling

Beat the cream cheese, confectioners' sugar, lemon juice and zest, and vanilla in a bowlTMB Studio

To make the filling, in a small bowl, beat the cream cheese, confectioners’ sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups of strawberries and the whipped cream.

Step 4: Fill the crepes

Spoon filling down the center of each crepe, and gently roll upTMB Studio

Spoon about 1/3 cup of filling down the center of each crepe, and gently roll them up.

Garnish with strawberries and confectioners' sugarTMB Studio

Garnish with remaining berries and additional confectioners’ sugar, if you’d like.

Store any remaining, unfilled crepes in a covered, airtight container, and refrigerate or freeze them for another use.

A plate of delicious strawberry crepes topped with confectioners' sugar and served with strawberries and juiceTMB Studio

Recipe Variations

  • Try other fillings: Fill your crepes with hazelnut spread, fruit preserves or whipped brown butter.
  • Drizzle some chocolate: No one will fault you for adding a drizzle of chocolate sauce or salted caramel sauce to the crepes.
  • Fill with other fruits: Keep the strawberries and add a blueberry sauce for a red-white-and-blue motif. Or fill the crepes with another fresh berry, like raspberries, or other fruit, like peaches.
  • Make savory crepes: French galettes bretonnes are like crepes, but made with buckwheat flour, egg and water. The most common galettes are filled with ham and Emmenthaler, although almost any fillings are acceptable. You can add savory fillings to this recipe’s sweet crepes as well, but you may want to omit the sugar from the batter.

How to Store Strawberry Crepes

Filled strawberry crepes are best consumed immediately and will not store very well. Leftover crepes can be stored between pieces of parchment or wax paper in an airtight container for up to four days. The filling and berries should be stored separately, also in airtight containers. Because cut berries break down quickly, the filling and strawberries for garnish should be consumed within one day.

Can you make strawberry crepes ahead of time?

You can make the crepe batter and cream cheese filling up to one day in advance. Cut the fresh strawberries for garnish when you’re ready to serve the crepes. Cooked crepes will be good in the fridge up to four days. It’s best to stuff the crepes shortly before serving them.

Can you freeze crepes?

Unfilled crepes can be stored in the freezer for up to four months. Layer them with parchment or wax paper before storing them in a freezer bag or an airtight container. Allow the crepes to thaw in the refrigerator overnight before using them, otherwise they may break (they’re fragile!).

Strawberry Crepes Tips

A plate of Strawberry Crepes topped with fresh strawberries, served alongside a glass of orange juiceTMB Studio

Can you make stacked crepes instead of rolled strawberry crepes?

You can make stacked crepes, and it’s easy to do so. Just layer the crepes with the cream cheese mixture and thinly sliced strawberries. Make sure to chill the crepes really well so the stacks are easy to slice and serve.

What can you serve with strawberry crepes?

Strawberry crepes go well with other brunch recipes like fluffy three-cheese souffles, savory cucumber sandwiches, a vegetable frittata, a fruit platter or granola. Pink strawberry lemonade or crisp sparkling rosé never hurt! Caramel sauce and thinned-out jam make fun garnishes, as do rainbow sprinkles, edible glitter and other edible cake decorations, and mini chocolate chips.

Watch how to Make Creamy Strawberry Crepes

Creamy Strawberry Crepes

Prep Time 15 min
Cook Time 35 min
Yield 7 servings.


  • 4 large eggs, room temperature
  • 1 cup 2% milk
  • 1 cup water
  • 2 tablespoons butter, melted
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/4 cups confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 4 cups fresh strawberries, sliced, divided
  • 1 cup heavy whipping cream, whipped


  1. In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
  2. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
  3. For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioners' sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

Nutrition Facts

2 crepes: 415 calories, 26g fat (16g saturated fat), 115mg cholesterol, 163mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 7g protein.

Wrap summer-ripe strawberries and creamy filling into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut