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Delicious Strawberry Cream Cheese Crepes with Fresh Berries, perfect for brunch or dessert.

Strawberry Cream Cheese Crepes with Fresh Berries

A delightful and simple breakfast dish featuring thin, tender crepes filled with a creamy strawberry cream cheese mixture and topped with fresh berries.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crepes
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk
  • 2 tablespoons melted butter
  • 1 pinch salt
  • 1 tablespoon sugar (optional) Optional but nice
For the filling
  • 8 ounces cream cheese (softened) Make sure it is softened for better mixing
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon yogurt or heavy cream To loosen up the filling
  • 1 cup chopped strawberries Optional to fold in
For topping
  • 1 cup fresh berries (strawberries, blueberries, raspberries) Choose your favorite mix
  • optional to taste whipped cream For additional topping
  • optional to taste powdered sugar For dusting

Method
 

Making the Batter
  1. Whisk flour and salt in a bowl.
  2. In another bowl, whisk eggs, milk, and melted butter until combined.
  3. Combine both mixtures until smooth and thin like heavy cream. If thick, add a splash more milk.
Resting the Batter
  1. Let the batter rest for 15 to 30 minutes if possible to help the crepes cook softer.
Cooking the Crepes
  1. Heat a nonstick skillet over medium heat and lightly butter it.
  2. Pour a small amount of batter in the center, swirl to spread into a thin circle, then cook for 45 to 60 seconds until edges lift.
  3. Flip and cook for another 15 to 30 seconds.
Making the Filling
  1. Beat softened cream cheese with powdered sugar and vanilla until smooth.
  2. Add yogurt or cream to loosen, and fold in chopped strawberries.
Assembling the Crepes
  1. Spread the filling on each crepe, fold or roll, and top with fresh berries.

Notes

Crepes can be made ahead and stored; reheat briefly in a dry skillet before serving. The filling can be made the night before, but wait to add strawberries until serving to avoid excess juiciness.