Golden, tender crepes envelop a rich cream cheese filling and a homemade strawberry compote, all finished with a light dusting of powdered sugar and fresh berries. These Strawberry Cream Cheese Crepes are elegant, indulgent, and versatile — ideal for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

• Light and delicate crepes with a creamy, sweet filling
• Homemade strawberry compote adds fresh, fruity flavor
• Perfect for special occasions or everyday indulgence
• Easy to prepare in advance and assemble before serving
• Customizable with different fruits or toppings
• Impresses guests without requiring complicated techniques
• Balanced texture between soft crepes and whipped cream filling
• Great for both kids and adults
• Can be served warm or chilled
• Works equally well as a dessert or brunch centerpiece

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crepes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups milk
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• Butter or oil, for cooking

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 cup heavy cream (for whipping)

For the Strawberry Compote:

• 1 1/2 cups fresh strawberries, chopped
• 2 tbsp sugar
• 1 tsp lemon juice

To Finish:

• Powdered sugar, for dusting
• Extra fresh strawberries, for garnish

Directions

1. In a blender, combine flour, eggs, milk, melted butter, vanilla extract, and salt. Blend until smooth and lump-free. Let the batter rest for 15 minutes.
2. Heat a lightly greased nonstick skillet over medium heat. Pour in about 1/4 cup of batter, tilting the pan to coat the bottom evenly.
3. Cook for 1–2 minutes until the edges lift slightly and the bottom is golden. Flip and cook the other side for 30–60 seconds. Set aside and repeat with remaining batter.
4. In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
5. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
6. To make the compote, add strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until the mixture becomes syrupy. Let cool slightly.
7. To assemble, spread a generous spoonful of cream cheese filling onto each crepe. Add a spoonful of strawberry compote and roll or fold the crepe.
8. Dust with powdered sugar and garnish with fresh strawberries. Serve immediately.

Servings and timing

Servings: 6–8 crepes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

• Fruit Swap: Replace strawberries with blueberries, raspberries, or peaches.
• Chocolate Twist: Add mini chocolate chips or a drizzle of melted chocolate to the filling.
• Nutty Option: Sprinkle chopped toasted almonds or pistachios inside or on top.
• Citrus Zest: Add lemon or orange zest to the cream cheese filling for brightness.
• Savory Version: Omit sugar and filling for a base crepe, and fill with ham, cheese, or eggs.
• Gluten-Free: Use a gluten-free flour blend in the same proportions.
• Make-Ahead: Prepare crepes and fillings in advance and assemble before serving.

Storage/Reheating

• Storage: Store leftover crepes and filling separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: Warm crepes in a skillet or microwave for 10–15 seconds before assembling.
• Freezing: Stack cooked, unfilled crepes with parchment between each and freeze in a sealed bag for up to 2 months. Thaw at room temperature before using.
• Cream Filling: Best used fresh but can be stored in the fridge for up to 2 days. Do not freeze.

FAQs

Can I make the crepe batter ahead of time?

Yes, the batter can be made the night before and stored in the fridge. Stir well before using.

Do I need a special pan to make crepes?

No, any nonstick skillet or frying pan will work. A crepe pan is optional but helpful.

Can I use frozen strawberries for the compote?

Yes, frozen strawberries work well. Simmer slightly longer to allow excess moisture to reduce.

How thin should the crepe batter be?

The batter should be pourable and thin, like heavy cream. Add a little milk if it’s too thick.

Can I make the cream cheese filling without heavy cream?

Yes, but the texture will be denser. The whipped cream adds a lighter, fluffier consistency.

What’s the best way to fold the crepes?

You can roll them like a log, fold into quarters, or fold into an envelope shape — all work well.

How do I prevent the crepes from tearing?

Let the batter rest, use a nonstick pan, and flip carefully once the edges are golden and lift easily.

Are these crepes served warm or cold?

They can be served either way. Warm crepes are softer; chilled ones are firmer but equally delicious.

Can I add flavoring to the batter?

Yes, you can add lemon zest, cinnamon, or almond extract for added flavor in the batter.

How do I store leftover assembled crepes?

Wrap tightly and store in the refrigerator for up to 1 day. Reheat gently before serving for best texture.

Conclusion

Strawberry Cream Cheese Crepes are a delightful blend of sweet, creamy, and fruity flavors wrapped in delicate, golden crepes. Whether you’re celebrating a special occasion or simply craving something elegant and indulgent, this recipe delivers both taste and presentation. Easy to prepare and even easier to enjoy, these crepes will become a favorite in your breakfast or dessert rotation.

Print