This Strawberries and Cream Homemade Crepe Recipe makes a delicious breakfast or dessert.

Years ago, I had what I’d say is the best crepe I’ve ever tasted. It was at a cute cafe in St. George, Utah. I ate a strawberries and cream crepe and was blown away by the combination of delicious flavors.

I live 4 hours away from this cafe and unfortunately have never had the opportunity to go back. 

Since I could not frequent that cafe, I have worked to recreate the dish I enjoyed so much at home.

This recipe is spot on to how I remember it tasting. I highly recommend giving it a try. 

Supply List for Strawberries and Cream Crepes

measuring cups and spoons

food processor

mixer

bowl

pot

whisk

spatula I like using these large pancake spatulas for flipping crepes (so that they don’t break)

frying pan

non stick cooking spray

Ingredients for Strawberries and Cream Crepes

Crepe Ingredients

2 C flour

1 teaspoon Vanilla extract

4 eggs

1 C milk

1 1/4 C water

1/2 teaspoon salt

4 Tablespoon butter, melted

1/2 C sugar

Cream Cheese Filling

Cream

8 oz cream cheese, room temperature

1 C whipping cream

1 1/2 C powdered sugar

1 teaspoon vanilla

Strawberry Topping

1/4 C sugar

2 C strawberries, tops cut off

1 C strawberries, sliced

Optional—Powder sugar to sprinkle as garnish

Instructions for Strawberries and Cream Crepes (watch the video or keep reading)

1. Whisk eggs, milk, water, oil, and vanilla together.
2. Stir in flour, salt, and sugar.
3. Once it is thoroughly mixed, whisk in the melted butter.
4. Using a mixer, mix 8 oz cream cheese (room temperature) until well creamed (this prevents the cream cheese from clumping).
5. Mix in 1 C heaving whipping cream and 1 teaspoon vanilla with the cream cheese on medium speed until well combined.
6. Mix in 1 1/2 C powdered sugar (about 1/4 C at a time) until well mixed. Do not over mix.
7. Blend 1 1/2 C strawberries 1/4 C sugar in a food processor.
8. Stir in 3/4 C sliced strawberries.  Having both blended strawberries and slices of strawberries gives the topping a desired consistency and nicer look.
9. Heat a saucepan on medium low heat. 
10. Pour 1/4 C crepe mix into the pan and pick it up and rotate it around until it has formed a round shape.
11. Once the facedown side of the crepe cooked (becomes a very light brown), loosen it and flip it over.
12. Put the cream cheese mixture onto the crepe. Roll it up.
13. Pour the strawberries on top of the crepe.
14. Garnish with powdered sugar and a dollop of cream cheese filling.
15. Serve immediately. Toppings can be refrigerated for a few days.
16. The strawberry topping can be frozen if you have extra. The cream cheese mixture will stay good in the refrigerator for about a week (I don’t recommend freezing it).

 

 

Strawberries and Cream Crepes

Yield: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A delicious breakfast that my family and friends love. A wonderful combination of cream and strawberries on a traditional crepe.

Print

Ingredients

• Crepe Ingredients
• 2 C flour
• 1 teaspoon Vanilla extract
• 4 eggs
• 1 C milk
• 1 1/4 C water
• 1/2 teaspoon salt
• 4 Tablespoon butter, melted
• 1/2 C sugar
• Cream Cheese Filling
• 8 oz cream cheese, room temperature
• 1 C whipping cream
• 1 1/2 C powdered sugar
• 1 teaspoon vanilla
• Strawberry Topping
• 1/4 C sugar
• 2 C strawberries, tops cut off
• 1 C strawberries, sliced
• Optional—Powder sugar to sprinkle as garnish

Instructions

1. Whisk eggs, milk, water, oil, and vanilla together.
2. Stir in flour, salt, and sugar.
3. Once it is thoroughly mixed, whisk in the melted butter until it is well mixed.
4. Using a mixer, mix 8 oz cream cheese (room temperature) until well creamed (this prevents the cream cheese from clumping).
5. Mix in 1 C heaving whipping cream and 1 teaspoon vanilla with the cream cheese on medium speed until well combined.
6. Mix in 1 1/2 C powdered sugar (about 1/4 C at a time) until well mixed. Do not over mix.
7. Blend 1 1/2 C strawberries 1/4 C sugar in a food processor.
8. Stir in 3/4 C sliced strawberries.  Having both blended strawberries and slices of strawberries gives the topping a desired consistency and nicer look.
9. Heat a saucepan on medium low heat. 
10. Pour 1/4 C crepe mix into the pan and pick it up and rotate it around until it has formed a round shape.
11. Once the facedown side of the crepe is cooked (becomes a very light brown), loosen it and flip it over.
12. Put the cream cheese mixture onto the crepe. Roll it up.
13. Pour the strawberries on top of the crepe.
14. Garnish with powdered sugar and a dollop of cream cheese filling.
15. Serve immediately. Toppings can be refrigerated for a few days.
16. The strawberry topping can be frozen if you have extra. The cream cheese mixture will stay good in the refrigerator for about a week (I don't recommend freezing it).

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The flavors in this recipe bring together a wonderful combination of sweet cream and chewy strawberries on a traditional thin crepe.

This makes a delicious breakfast or dessert that my family and friends have loved each time I have made it. 

If you give it a try, please leave a comment below on how you liked it.

 

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