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.

Ingredients

Units Scale

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

To make the crepes, blend all crepe ingredients until smooth. Let the batter rest for 10–15 minutes.
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.
For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
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.
Spread cream cheese filling onto each crepe, add sliced strawberries, and roll them up.
Top with warm strawberry sauce and serve immediately.

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.

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