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Creamy Strawberry Crepes

Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut
  • Total Time
    Prep: 15 min. + chilling Cook: 25 min.
  • Makes
    7 servings


  • 4 large eggs
  • 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


  • 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.
  • 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 cooed, 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.
  • For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, 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 confectioner's 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.

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  • Claudia
    Jul 27, 2020

    very tasty! I will do it again. I cut the sugar at half, the taste is good ( and less calories - strawberries are natural sweet, too). I think we can do it with different fruits.

  • GStaelens
    Jul 4, 2014

    Very sweet

  • skipjack
    Jun 3, 2013

    I made these for my family one Sunday and the recipe is a keeper. The only thing I did different was I used cool whip instead of whipping cream, and also I used a container of frozen strawberries in their juice and added with the sliced strawberries for the top. They are delicious!! All my kids said not to loose this recipe.

  • suepont
    Apr 9, 2013

    No comment left

  • mapete8
    Dec 26, 2012

    This was so easy to make, and was a big hit with all family members. Will make it again, but it gets soggy by the next day, so better make sure all is eaten the first day.

  • googles
    Jun 18, 2011

    My family loved this. I have since finding this recipe made many things with the filling. Chocolate crepes were excellent with it. My grandchildren made large cupcakes ,choc and white and filled them with the filling mixture. Great a filling for stuffed french toast. Thank you for your recipe is one of our favorites.