Soft, golden crepes filled with a sweet vanilla cream cheese filling and fresh strawberries, then topped with a luscious homemade berry sauce. This dessert (or decadent brunch) is bursting with juicy, creamy goodness in every bite.

Why You’ll Love This Recipe

Strawberry Cream Cheese Crepes offer a delicate balance of elegance and indulgence. The lightly sweetened crepes are tender and thin, providing the perfect wrap for a rich cream cheese filling and vibrant strawberry slices. Finished with a homemade berry sauce, this dish is ideal for brunches, Mother’s Day breakfasts, romantic dinners, or weekend treats. The recipe is also versatile and easy to prepare in advance.

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 tablespoons melted butter
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• Pinch of salt

For the filling:

• 1 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh sliced strawberries

For the strawberry sauce:

• 1 1/2 cups fresh or frozen strawberries, chopped
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Directions

1. Make the crepe batter: In a blender, combine flour, eggs, milk, melted butter, sugar, vanilla, and salt. Blend until smooth. Let the batter rest for 10–15 minutes.
2. Cook the crepes: Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter into the center and swirl to coat the pan. Cook for 1–2 minutes on each side until golden. Stack finished crepes on a plate and cover loosely.
3. Prepare the filling: In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
4. Make the strawberry sauce: In a small saucepan, combine chopped strawberries, sugar, and lemon juice over medium heat. Simmer for about 5 minutes, stirring occasionally. Stir in the cornstarch mixture and cook for 1–2 more minutes until thickened. Remove from heat and let cool slightly.
5. Assemble the crepes: Spread a generous spoonful of cream cheese filling onto each crepe. Add a few strawberry slices and roll up the crepe.
6. Serve: Top the rolled crepes with warm strawberry sauce and serve immediately.

Servings and timing

Servings: 6 crepes
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

• Berry blend: Use a combination of raspberries, blueberries, and strawberries for a mixed berry sauce.
• Chocolate twist: Add mini chocolate chips to the cream cheese filling or drizzle chocolate sauce over the top.
• Lemon zest: Add a touch of lemon zest to the filling for extra brightness.
• Nutty crunch: Sprinkle chopped almonds, walnuts, or pistachios over the finished dish.
• Whipped topping: Top with whipped cream or mascarpone for extra indulgence.

Storage/Reheating

• Storage: Store unfilled crepes in an airtight container in the refrigerator for up to 3 days. Keep filling and sauce in separate containers.
• Freezing: Crepes can be frozen in a stack with parchment paper between each. Thaw in the refrigerator before reheating.
• Reheating: Gently warm crepes in a non-stick skillet or microwave before filling and serving.

FAQs

Can I make the crepe batter ahead of time?

Yes, the batter can be made up to 24 hours in advance. Store it covered in the refrigerator and stir before using.

Can I use store-bought crepes?

Absolutely. Store-bought crepes are a convenient option if you’re short on time.

What kind of cream cheese is best?

Use full-fat cream cheese for the smoothest texture and richest flavor.

Can I make this recipe dairy-free?

Yes, use plant-based yogurt or cream cheese alternatives, and substitute the milk and butter with dairy-free versions.

What’s the best pan for making crepes?

A non-stick skillet or a dedicated crepe pan works best. Make sure the pan is preheated before adding batter.

How can I keep crepes warm while cooking the rest?

Cover the cooked crepes with foil or a clean kitchen towel to keep them warm.

Is the strawberry sauce optional?

The sauce enhances the flavor, but the crepes are still delicious without it or with a dusting of powdered sugar instead.

Can I sweeten the filling more?

Yes, adjust the amount of powdered sugar in the cream cheese mixture to your taste.

How do I get a smooth crepe batter?

Blending in a blender or food processor ensures a lump-free, smooth consistency.

Can I serve this as a dessert or breakfast?

Both. It’s light and sweet enough for dessert but substantial enough for a brunch centerpiece.

Conclusion

Strawberry Cream Cheese Crepes with Berry Sauce are a delightful blend of textures and flavors—rich, creamy, fruity, and lightly sweet. With their beautiful presentation and classic flavor combination, they are perfect for special occasions, weekend breakfasts, or even romantic desserts. Easy to prepare and endlessly adaptable, this recipe is a lovely way to elevate any table.

Strawberry Cream Cheese Crepes with Berry Sauce

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 crepes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

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Description

Soft, golden crepes filled with a sweet vanilla cream cheese filling and fresh strawberries, then topped with a luscious homemade berry sauce. This dessert (or decadent brunch) is bursting with juicy, creamy goodness in every bite.

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Ingredients

Units USM Scale 1x2x3x

• For the Crepes:
• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• For the Filling:
• 1 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh sliced strawberries
• For the Strawberry Sauce:
• 1 1/2 cups fresh or frozen strawberries, chopped
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

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Instructions

1. To make the crepes, blend all crepe ingredients until smooth. Let the batter rest for 10–15 minutes.
2. Heat a non-stick pan over medium heat. Lightly grease, then pour in 1/4 cup batter, swirling to coat the pan. Cook for 1–2 minutes per side. Repeat with remaining batter.
3. For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
4. For the sauce, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 5 minutes. Add the cornstarch mixture and stir until thickened. Remove from heat and let cool slightly.
5. Spread cream cheese filling onto each crepe, add sliced strawberries, and roll them up.
6. Top with warm strawberry sauce and serve immediately.

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Notes

• Letting the crepe batter rest helps yield tender, pliable crepes.
• Crepes can be made ahead and refrigerated or frozen for easy assembly.
• Swap strawberries with raspberries or blueberries for variation.

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Nutrition

• Serving Size: 1 crepe
• Calories: 230
• Sugar: 14g
• Sodium: 90mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg