Strawberry Cream Cheese Crepes

Elegant strawberry and cream cheese crepes are my go-to for mornings when I want to turn an ordinary breakfast into something truly special The delicate crepes hold a silky cream cheese layer and perfectly juicy strawberries making every bite a touch of celebration Whether it is for a brunch party or just to surprise loved ones this recipe never fails to impress

I first made these for Mother’s Day and they have become our birthday morning tradition There is something truly magical about that first bite with coffee and sunshine

Ingredients

• All purpose flour: gives the crepes structure and tenderness For the best results use a high quality unbleached flour
• Large eggs: help bind the batter and yield a rich flavor Let them come to room temperature for a smooth blend
• Whole milk: brings moisture and richness Choose whole milk for extra tender crepes
• Water: thins the batter so your crepes turn out paper thin
• Melted butter: adds flavor and helps with browning Use real unsalted butter for a subtle creamy taste
• Salt: brings out the flavor in both the crepes and the filling Use fine sea salt if possible
• Sugar: lends a touch of sweetness and helps the crepes to brown opt for organic cane sugar
• Vanilla extract: gives both the batter and filling a fragrant warmth Pure vanilla is worth the splurge here
• Cream cheese softened: is the heart of the filling Choose full fat for the creamiest result
• Powdered sugar: sweetens and smooths the filling Always sift your powdered sugar for a lump free texture
• Heavy cream: loosens the filling making it plush and easy to spread
• Fresh strawberries: provide sweetness and a beautiful burst of color Choose berries that are deep red and fragrant
• Lemon juice: brightens the strawberry flavor look for a fresh lemon with thin skin and vibrant color

Step by Step Instructions

Prepare the Crepe Batter:

In a large bowl whisk together flour and salt to combine evenly In another bowl beat eggs then gradually add milk water melted butter sugar and vanilla whisking until fully combined Pour the wet mixture into the flour and stir until you have a smooth batter Pass the batter through a fine mesh strainer to remove any lumps Cover and chill in the refrigerator for at least 30 minutes This helps the flour hydrate for tender crepes

Make the Cream Cheese Filling:

In a medium bowl beat the softened cream cheese until completely smooth and no lumps remain Gradually add in powdered sugar and vanilla Beat for another minute then add the heavy cream Continue mixing until the filling is fluffy light and easily spreadable

Prepare the Strawberry Topping:

Combine sliced fresh strawberries with sugar and lemon juice in a mixing bowl Toss gently until berries are evenly coated Let the mixture sit for 15 to 20 minutes so the fruit releases its natural juices and develops a jammy texture

Cook the Crepes:

Heat an 8 inch nonstick pan or crepe skillet over medium heat Lightly brush with melted butter or oil Pour in a scant quarter cup of batter and quickly swirl the pan so the batter covers the bottom in a thin even layer Cook until edges start to lift and crepe is lightly golden about one to two minutes Flip carefully with a spatula and cook for about one more minute Transfer cooked crepes to a plate and cover with wax paper to keep them soft

Assemble the Crepes:

Lay a crepe flat and spread an even layer of cream cheese filling over one half Spoon on a scoop of the strawberry topping Fold the crepe in half and then into quarters if you wish Garnish with any extra berries or a dusting of powdered sugar Serve immediately while still warm and tender

Pin

The strawberries are always my favorite As a child the first taste of juicy berries tucked in creamy filling was pure joy Eating these around the table with my family reminds me just how happy a shared meal can be

Storage Tips

Store any leftover crepes stacked between pieces of wax paper in an airtight container in the refrigerator for up to two days The cream cheese filling and strawberry topping will keep separately for about three days For the best texture reheat crepes gently in a nonstick skillet over low heat just until warmed through

Ingredient Substitutions

If you do not have fresh strawberries try frozen berries thawed and drained well You can also switch up the filling swap in mascarpone for the cream cheese or use plain Greek yogurt for a tangier fresher taste For a gluten free version choose a cup for cup all purpose gluten free flour blend

Serving Suggestions

Serve crepes warm with a dusting of powdered sugar and some extra fresh strawberries For an elegant brunch plate pair them with crisp bacon or smoked salmon on the side These crepes also make a lovely dessert with a spoonful of whipped cream and a shake of chocolate shavings

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Cultural and Historical Context

Crepes hail from France but have become beloved across the world for their versatility and delicate texture This strawberry and cream cheese version nods to classic French pastry traditions yet feels right at home on any American breakfast table It is a dish that brings together the best of both worlds

Recipe FAQs

→ How do I get my crepes thin and delicate?

For delicate crepes, use a blender or whisk the batter until lump-free, rest it for at least 30 minutes, and spread it evenly on a hot, non-stick pan using a crepe spreader or by swirling the pan.

→ What’s the best way to prepare the cream cheese filling?

Beat softened cream cheese with powdered sugar and vanilla until smooth. Add heavy cream to achieve a light, spreadable texture before using as filling.

→ Can I prepare the crepe batter ahead of time?

Yes, the batter can be made up to 24 hours in advance and stored in the refrigerator. Allow it to come to room temperature before cooking for best results.

→ How should I store leftover crepes?

Keep assembled crepes in an airtight container in the refrigerator for up to 3 days. Stack unfilled crepes with wax paper between each to prevent sticking.

→ How can I prevent crepes from tearing when folding?

Ensure your crepes are not overcooked (they should remain pliable) and avoid overfilling. Fold gently using a spatula for best results.

→ Is it possible to use frozen strawberries instead of fresh?

Yes, thaw and drain frozen strawberries thoroughly before slicing and using. They may be softer but still provide sweet, berry flavor.