Delish Strawberries and Cream Crepes

There’s something about a paper-thin crepe, soft and a little buttery, wrapped around silky vanilla cream and juicy strawberries that just makes me feel like I’ve got my life together… even if the kitchen looks like a powdered sugar crime scene. These are brunchy but easy, fancy-looking but super low-stress, and that sweet-tart strawberry situation with plush cream? Yeah. It’s a moment. If you’ve never made crepes, don’t worry—this batter is forgiving, blends up in seconds, and the first one is always a throwaway test pancake. We all do it.

My husband calls these “Saturday reward crepes,” which is hilarious because he’s the one who flips them with an overconfident wrist while I’m whisper-yelling “gentle!” across the stove. The kid shows up with a strawberry already in his mouth, handing me a green hull like it’s a gift. We’ve made these for birthdays, sleepy holidays, random Tuesdays when someone needed a win. They’re fast, they’re pretty, and they taste like a cafe brunch without changing out of sweatpants.

How to Make It

Okay, here’s the move. Toss a pound of sliced strawberries with a spoon or two of sugar and a squeeze of lemon. Let them hang out and get glossy—10 minutes is perfect.

Batter time: in a blender, add 1 cup milk, 2 large eggs, 3/4 cup all-purpose flour, 1 tablespoon sugar, a pinch of salt, 1 teaspoon vanilla, and 2 tablespoons melted butter. Blitz till smooth—like 20–30 seconds. If it looks thick, splash in another tablespoon of milk. Let it rest 10 minutes so it chills out and the bubbles calm down.

While it rests, whip the filling: beat 4 ounces softened cream cheese with 3 tablespoons powdered sugar and 1/2 teaspoon vanilla till creamy. Stream in 1 cup cold heavy cream and keep whipping till you’ve got soft, swoopy peaks. Not stiff—just billowy. Pop it in the fridge so it stays perky.

Now hot pan time. Medium heat, 8–10 inch nonstick skillet. Light swipe of butter (paper towel trick!). Pour in 3 tablespoons batter, lift and swirl the pan so it coats thinly. Cook 30–45 seconds, just till the edges look dry and the bottom has pale golden freckles. Flip (I use a thin silicone spatula) and give it 10–20 seconds on the second side. Slide onto a plate and keep going. First one’s a sacrificial crepe; no one talks about it.

To serve, smear or pipe some of that vanilla cream down the center, spoon on strawberries, fold or roll, dust with powdered sugar, and if you’re feeling extra, drizzle with a tiny bit of warm jam or honey. Eat immediately. Try not to inhale.

✔Ingredient Notes

– All-purpose flour: Gives structure without making things bready. If the batter feels thick, a splash of milk will relax it.
– Milk: Whole milk makes the best tender crepes, but 2% works. Oat milk if you need dairy-free—just add a smidge more butter or oil.
– Eggs: These are the glue. Room temp helps the batter blend smoother, but cold eggs are fine—don’t overthink it.
– Butter: Melted in the batter for flavor and tenderness; a light swipe in the pan for nonstick happiness. Too much = lacy holes.
– Sugar (granulated & powdered): A spoon in the batter for color, powdered in the cream for silky sweetness. Honey or maple works in the berries if that’s your vibe.
– Vanilla: The whole dessert hangs on this. Real extract makes a difference. A tiny drop of almond extract is lovely but strong—careful.
– Strawberries: Slice and toss with lemon juice and sugar so they get glossy and juicy. Frozen works in a pinch—thaw and drain well.
– Cream cheese + heavy cream: The duo that makes cloud filling. Mascarpone is a little fancier, Greek yogurt makes it tangier and lighter.

✔Recipe Steps

1. Macerate strawberries with 1–2 tablespoons sugar and 1 teaspoon lemon juice; rest 10 minutes.
2. Blend 1 cup milk, 2 eggs, 3/4 cup flour, 1 tablespoon sugar, pinch salt, 1 teaspoon vanilla, and 2 tablespoons melted butter until smooth; rest 10 minutes.
3. Beat 4 ounces cream cheese with 3 tablespoons powdered sugar and 1/2 teaspoon vanilla; stream in 1 cup cold heavy cream and whip to soft peaks; chill.
4. Heat an 8–10 inch nonstick skillet over medium; lightly butter the surface.
5. Pour about 3 tablespoons batter, swirl to coat; cook 30–45 seconds, flip, cook 10–20 seconds; stack on plate (makes 10–12 crepes).
6. Fill with vanilla cream and strawberries; fold or roll, dust with powdered sugar, and serve immediately.

What to Serve It With

– Crispy bacon or salty breakfast sausage for that sweet–savory balance.
– Scrambled eggs with chives, if you want protein without stealing the spotlight.
– A strong latte or orange-mimosa situation. Both is a power move.
– Warm berry jam or a tiny drizzle of honey for shine.

✔Tips & Mistakes

– Let the batter rest. Ten minutes makes it smoother and the crepes less hole-y.
– Keep the pan at medium. Too hot and you’ll get patchy, crispy edges; too cool and they’re rubbery.
– Go thin. It should feel like you didn’t pour enough batter—then it’s probably right.
– First crepe is a test. Adjust heat, adjust butter, sip coffee, keep going.
– If crepes tear, you’re flipping too early. Wait for those dry edges and light browning.
– Stack cooked crepes under a clean towel to keep them soft and bendy.

✔Storage Tips

Unfilled crepes keep best: wrap the stack (cooled) in plastic or a zip bag with parchment between each and refrigerate up to 3 days, or freeze up to 2 months. Reheat in a dry skillet or 10 seconds in the microwave. The vanilla cream holds in the fridge 2–3 days—give it a quick whisk before using. Assembled crepes? Eat the day-of if you can, but honestly, cold-from-the-fridge at 10 p.m. is a very specific, very good joy. Breakfast the next day works too—no shame at all.

✔Variations and Substitutions

– Chocolate lover: Swap vanilla cream for chocolate-hazelnut spread or fold in cocoa to the cream (1 tablespoon).
– Lemon dream: Add 1 teaspoon lemon zest to batter; serve with lemon curd and berries.
– Dairy-free: Use oat or almond milk; sub melted coconut oil for butter; whip coconut cream with powdered sugar for filling.
– Gluten-free: A 1:1 gluten-free flour blend works great. Batter may need a tablespoon of extra milk.
– Different fruit: Blueberries, raspberries, peaches—go for it. If using frozen, thaw and drain well.
– Sweetener swaps: Honey ↔ sugar, maple ↔ sugar—start with a little less, taste, add more.
– Savory twist: Skip sugar/vanilla in the batter, fill with ham + gruyère or sautéed mushrooms + herbs. Whole different mood, same technique.

Frequently Asked Questions

Delish Strawberries and Cream Crepes

Ultra-thin, buttery crepes filled with a fluffy vanilla cream and sweet, juicy strawberries. Elegant enough for brunch, easy enough for any morning.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup all-purpose flour for crepe batter
• ▢ 1.25 cup whole milk for crepe batter
• ▢ 3 large eggs for crepe batter
• ▢ 2 tablespoon unsalted butter, melted melted, plus extra for the pan
• ▢ 1 tablespoon granulated sugar for crepe batter
• ▢ 1 teaspoon vanilla extract for crepe batter
• ▢ 0.25 teaspoon fine salt for crepe batter
• ▢ 8 ounce cream cheese softened, for filling
• ▢ 0.75 cup heavy whipping cream cold, for filling
• ▢ 0.33 cup powdered sugar for filling
• ▢ 1 teaspoon vanilla extract for filling
• ▢ 2 cup strawberries, hulled and sliced for filling
• ▢ 1 tablespoon lemon juice to macerate strawberries
• ▢ 1 tablespoon granulated sugar to macerate strawberries
• ▢ 0.5 cup strawberries, sliced for topping
• ▢ 1 tablespoon powdered sugar for dusting

Instructions

Preparation Steps

• Make the batter: In a blender or mixing bowl, combine flour, milk, eggs, melted butter, sugar, vanilla, and salt. Blend or whisk until completely smooth. Let rest 10 minutes while you prep the filling.
• Macerate strawberries: Toss 2 cups sliced strawberries with lemon juice and 1 tablespoon sugar. Set aside to release juices.
• Make the cream filling: Beat softened cream cheese until smooth. Add powdered sugar and 1 teaspoon vanilla; beat to combine. With mixer running, slowly stream in cold heavy cream and whip to medium peaks. Chill until ready to use.
• Cook the crepes: Heat a nonstick skillet (8 to 10 inch) over medium heat. Lightly butter the pan. Pour about 0.25 cup batter into the center and quickly swirl to coat in a thin layer. Cook until the top looks set and the bottom is lightly golden, about 1 to 2 minutes; flip and cook 20 to 30 seconds more. Transfer to a plate and repeat, buttering as needed. You should get about 12 crepes.
• Assemble: Spread about 2 tablespoons cream filling over a crepe. Spoon on some macerated strawberries (drained) and roll up or fold into quarters.
• Serve: Dust with powdered sugar and top with the remaining fresh sliced strawberries. Enjoy immediately.
• Make-ahead tip: Cook crepes, stack with parchment between them, and refrigerate up to 2 days or freeze up to 2 months. Bring to room temperature before filling.

Notes

For extra tender crepes, rest the batter in the fridge up to 1 hour. If the batter seems thick after resting, whisk in a splash of milk to reach heavy-cream consistency.