Creamy strawberry crepes

    1 hour

    These delicate crepes are rolled up with a fluffy cream cheese filling and sliced strawberries. Make these as a dessert when strawberries are in season, or for a fancy weekend brunch.

    13 people made this

    Serves: 6 

    • 3 eggs
    • 120ml milk
    • 120ml water
    • 3 tablespoons butter, melted
    • 100g plain flour
    • 1/2 teaspoon salt
    • 225g cream cheese
    • 150g sifted icing sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon zest
    • 1/2 teaspoon vanilla extract
    • 250ml whipping cream, whipped
    • 625g sliced strawberries

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Place the eggs, milk, water, melted butter, flour and salt in a blender or food processor; blend until smooth.
    2. Blend the cream cheese, icing sugar, lemon juice, lemon zest and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
    3. Heat a lightly oiled non-stick pan or griddle over medium heat. Pour or scoop the crepe batter onto the pan, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread the batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a clean, damp tea towel and set aside.
    4. To serve, fill each crepe with some sliced strawberries and cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

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    Reviews & ratings
    Average global rating:

    Reviews in English (203)


    I fell in love with crepes one year at IHOP when they were offering them seasonally. This is a yummy substitute that fills my craving until it's offered again. I give it four stars though because I found the recipe needed some changes. I did the last steps of making the cream cheese filling and whipping the cream first, and I put it in the fridge. I'm glad I did this, because cooking the crepes was VERY time-consuming. 2 tablespoons of batter made the crepes too tiny, even when I did tip the pan every which way. So I upped it to about 4 tablespoons or a little less than 1/4 a cup. I also had to cook it on less than medium heat or else it set too fast before I could spread the batter. If I had to change anything about my experience, I would have made sure my husband was home to entertain our 15 month old daughter. Cooking the crepes took so long, let's just say by the time I was done I had a screaming baby, a toy-scattered kitchen, and a messy diaper by the end of it. If I had used 2 Tablespoons of batter each time, I would have been cooking half the day and brunch would have become afternoon dinner. Time-consuming-- yes, but it's worth the result-- at least until IHOP brings back the crepes!  -  20 Dec 2008  (Review from Allrecipes US | Canada)


    I thought this recipe was great, the filing was a little too sweet for my husband so next time i will cut back on the sugar and i didnt use the lemon zest but aside from that they were excellent  -  24 Feb 2010  (Review from Allrecipes US | Canada)


    For my best friend's bridal shower I chose a theme "Parisian Cafe" and I used this recipe for the crepes I made as appetizers. I used this recipe in combination with the recipe "Dessert Crepes" also from allrecipes. Everyone LOVED them. One person even told me that these crepes were better than some that she had at her favorite restaurant I also ended up making them again a few days after the shower because they were so good. Both times I made them I didn't use lemon zest and the cream cheese filling still tasted great. The second time I didn't use lemon zest or lemon juice and they were still delicious.  -  11 Aug 2009  (Review from Allrecipes US | Canada)