Strawberry and Cream Cheese Crepes
Delight your taste buds with these luxurious Strawberry and Cream Cheese Crepes—an irresistible combination of delicate, paper-thin crepes filled with a luscious cream cheese filling and juicy fresh strawberries. Perfect for brunch, dessert, or a special breakfast treat, this recipe strikes the perfect balance of sweetness and freshness. The crepes are made from a simple batter of pantry staples, while the filling comes together effortlessly with softened cream cheese, powdered sugar, and a hint of vanilla. Each fold or roll is bursting with flavor, and a final garnish of whipped cream, extra strawberries, or a sprinkle of powdered sugar adds a picture-perfect touch. With just 15 minutes of prep and the ability to customize toppings, these crepes are as versatile as they are decadent!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 0.5 cup Water
- 2 pieces Large eggs
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon Sugar
- 0.25 teaspoon Salt
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 cups Fresh strawberries, hulled and sliced
- 1 cup Whipped cream (optional, for topping)
- 1 tablespoon Butter or nonstick spray (for the pan)
Instructions
In a mixing bowl, whisk together the flour, milk, water, eggs, melted butter, sugar, and salt until smooth. Set the batter aside to rest for at least 10 minutes.
While the batter is resting, prepare the filling by combining the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl. Mix until smooth and creamy.
Heat a nonstick skillet or crepe pan over medium heat and lightly grease it with butter or nonstick spray.
Pour approximately 1/4 cup of the batter into the skillet and quickly swirl the pan to evenly coat the bottom with a thin layer of batter.
Cook for 1-2 minutes or until the edges start to lift and the bottom is lightly golden. Flip the crepe and cook for another 30 seconds to 1 minute. Remove to a plate and repeat with the remaining batter, stacking cooked crepes on a clean plate.
To assemble the crepes, spread a thin layer of the cream cheese filling down the center of each crepe. Top with a few slices of fresh strawberries.
Fold the sides of the crepe over the filling to enclose it, or roll the crepe around the filling like a log.
Serve the crepes warm or at room temperature. If desired, garnish with additional strawberries, whipped cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 32.7 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 31.2 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 211 mg | 16% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
