Strawberry Cream Cheese Crepes (Print)
Paper-thin crepes with creamy filling and juicy strawberries, ideal for breakfast or brunch.
# Ingredients:
→ Crepe Batter
01 -
250 g all-purpose flour
02 -
4 large eggs, at room temperature
03 -
480 ml whole milk
04 -
120 ml water
05 -
60 g unsalted butter, melted
06 -
2 g salt
07 -
25 g granulated sugar
08 -
5 ml vanilla extract
→ Cream Cheese Filling
09 -
450 g cream cheese, softened
10 -
40 g powdered sugar
11 -
5 ml vanilla extract
12 -
30 ml heavy cream
→ Strawberry Topping
13 -
300 g fresh strawberries, sliced
14 -
15 ml lemon juice
15 -
25 g granulated sugar
# Steps:
01 -
In a large bowl, whisk flour and salt until well combined. In a separate bowl, beat eggs, then whisk in milk, water, melted butter, sugar, and vanilla extract. Gradually add wet ingredients to the dry mixture, whisking until a smooth batter forms. Pass the batter through a fine-mesh strainer into a clean bowl to remove any lumps. Cover and refrigerate for 30 minutes to allow the batter to rest.
02 -
In a medium bowl, beat softened cream cheese using an electric mixer or whisk until completely smooth. Add powdered sugar, vanilla extract, and heavy cream. Mix until light and fluffy, ensuring a silky texture.
03 -
Combine sliced strawberries with lemon juice and granulated sugar in a bowl. Toss gently and let stand for 15–20 minutes until the strawberries release their juices.
04 -
Heat a non-stick 20 cm crepe pan over medium heat. Lightly grease if necessary. Pour approximately 60 ml batter into the centre of the pan, swirling to evenly coat the surface in a thin layer. Cook for 1–2 minutes until the underside is golden, then flip and cook for an additional 1–2 minutes. Transfer cooked crepes to a plate layered with wax paper and keep warm. Repeat with remaining batter.
05 -
Spread a generous layer of cream cheese filling over each crepe. Spoon macerated strawberries on top. Fold crepes into quarters or roll as desired. Garnish with additional strawberries if preferred and serve immediately.
# Additional Notes:
01 -
Allowing the batter to rest improves crepe texture and prevents tearing.
02 -
Stack crepes between sheets of wax paper to keep them warm and prevent sticking.
03 -
Prepared batter may be refrigerated for up to 24 hours before use.
04 -
Assembled crepes can be stored in the refrigerator for up to 3 days.