Fluffy Strawberry Cream Cheese Crepes
Light and airy crepes filled with a creamy strawberry cream cheese filling, perfect for breakfast, brunch, or dessert. Quick and easy to make with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 crepes (about 4 servings) 1x
- Category: Breakfast, Brunch, Dessert
- Cuisine: French
Ingredients
Scale
- 1 cup (120g) all-purpose flour, sifted
- 3 large eggs, room temperature
- 1 1/4 cups (300ml) whole milk, warm
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, melted (plus extra for cooking)
- 1 tsp vanilla extract
- Pinch of salt
- 8 oz (225g) cream cheese, softened
- 1/4 cup (30g) powdered sugar, sifted
- 1 cup (150g) fresh strawberries, hulled and sliced
- 1/2 tsp vanilla extract
- 1 tsp fresh lemon juice
- Optional toppings: additional sliced strawberries, powdered sugar for dusting, maple syrup or honey, whipped cream
Instructions
- In a large bowl, whisk together sifted flour, granulated sugar, and salt.
- In a separate bowl, beat eggs until frothy. Slowly add warm milk and melted butter to eggs, stirring gently.
- Gradually pour the egg mixture into the flour mixture while whisking continuously to create a smooth, thin batter. Stir in vanilla extract.
- Let the batter rest for at least 15 minutes to hydrate the flour and achieve fluffier crepes.
- For the filling, beat softened cream cheese with powdered sugar, vanilla extract, and lemon juice until smooth and creamy. Fold in sliced strawberries gently or blend for a smoother texture.
- Heat a non-stick skillet or crepe pan over medium heat and lightly brush with melted butter.
- Pour about 1/3 cup (80ml) of batter into the pan, tilting to spread thinly and evenly.
- Cook for 1 to 2 minutes until edges lift and bottom is golden brown. Flip carefully and cook the other side for 30 seconds to 1 minute.
- Remove crepe and keep warm covered loosely with foil. Repeat with remaining batter, adding butter as needed. Yield about 8-10 crepes.
- Spread a generous spoonful of strawberry cream cheese filling onto each crepe. Fold or roll crepes, top with extra strawberries and powdered sugar if desired, and serve immediately.
Notes
Let the batter rest for at least 15 minutes for fluffier crepes. Use a well-seasoned non-stick pan and lightly butter between crepes to prevent sticking. If batter is too thick after resting, add a tablespoon of milk. Flip crepes when edges look dry and start lifting. For smoother filling, blend cream cheese mixture. Store crepes and filling separately in airtight containers in the refrigerator for up to 2 days. Reheat crepes gently in a dry skillet.
Nutrition
- Serving Size: About 2 crepes with
- Calories: 320
- Fat: 14
- Carbohydrates: 35
- Protein: 8
Keywords: crepes, strawberry, cream cheese, breakfast, brunch, dessert, easy recipe, homemade, fluffy crepes