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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
  • Total Time
    Prep: 25 min. + chilling Cook: 1 hour
  • Makes
    22 crepes


  • 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


  • 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.
  • 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, if desired, food coloring. 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.

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Average Rating:
  • Deb
    Apr 19, 2020

    No comment left

  • lvarner
    Mar 8, 2020

    These crepes looked and tasted wonderful! They take a bit of time but are well worth it. Make sure the cream cheese is nice and softened when mixing the filling ingredients. I did not have any strawberry extract so used vanilla extract instead and they turned out great. I sprinkled some blanched almonds on top for some added flavor and texture.

  • KristineChayes
    Jan 4, 2020

    Delicious! I made these crepes for breakfast on New Year’s Day for overnight guests and they were a huge hit! Absolutely delicious and worth the effort! I will be making these again for sure!

  • LBurkey
    Nov 11, 2019

    These crepes are divine. They are a lot of work, but well worth it for a special occasion:) Try them with various kinds of fresh fruit.

  • aug2295
    Oct 26, 2019

    The crepes were awesome! I think my pan was too hot because I couldn't coat the pan with the batter, it was already halfway cooked I poured the batter in, so my crepes were thicker than they are supposed to be. The filling was DELICIOUS and we really enjoyed this recipe.

  • Claudia
    Oct 10, 2018

    I made these using a can of Blueberry pie filling for the topping. Awesome..

  • katibrown
    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!

  • ksandjs1
    Jun 1, 2015


  • pinkiepie
    Apr 22, 2015

    No comment left

  • zulcia
    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 :)