Strawberry Cream Cheese Crepes
By Adam
“Thin, tender crepes, a sweet vanilla cream cheese filling, and a pile of fresh strawberries. Our go-to big breakfast.”
These are the crepes we make when the whole crew is over for breakfast. Every part is simple on its own: a vanilla batter blended smooth, a cream cheese filling whipped until it's fluffy, and strawberries tossed in a little sugar until they turn juicy. Put them together and it tastes like dessert, while still counting as breakfast.
Why they're so good
The batter is the secret. Letting it rest for at least 30 minutes (or overnight) gives you crepes that are thin and soft instead of rubbery. It should pour like heavy cream; if it's too thick, add a splash of liquid.
The filling gets a little egg, vanilla, and sugar beaten into the cream cheese, so it's light and sweet and not like a block of cream cheese. A sprinkle of orange zest inside the crepe before you roll it is the move that makes people ask what's in it.
Tips from making these a lot
- Heat: Start the stove at 6, then drop it to 5 after the first few crepes. The pan keeps getting hotter as you go.
- How much to make: Making 4x feeds 5 adults and 4 kids perfectly, with no batter left over.
- For two people: Halve everything except the strawberries. You'll want all of them.
- Leftovers: The topping goes faster than anything. This batch makes about 2 servings of topping, 1 of filling, and 2 to 3 of crepes, so scale the strawberries generously.
The full recipe card is below, and you can download it as a PDF to print.
Recipe card
Strawberry Cream Cheese Crepes
Serves 6 (this is a 2x batch). Rest the batter at least 30 minutes, or overnight.
Crepe batter
- 2 cups unbleached all-purpose flour
- 4 Tbsp sugar
- Pinch of salt
- 4 large eggs
- 2 Tbsp oil
- 2 tsp vanilla
- 1/2 cup water
- 1 cup plus 6 Tbsp milk
Strawberry topping
- 4 lb strawberries, washed and de-stemmed
- 4 Tbsp sugar
Cream cheese filling
- 1 lb cream cheese
- 1 large egg
- 2 tsp vanilla
- 1/2 tsp salt
- 4 Tbsp sugar
- Orange zest, to sprinkle inside each crepe
Directions
- Batter: Blend the eggs, oil, milk, vanilla, and water in a blender. Mix the flour, sugar, and salt in a small bowl. With the blender running, gradually add the dry ingredients and process until smooth. Rest 30 minutes or overnight. It should have the consistency of heavy cream; if it's too thick, add a little more liquid.
- Topping: Slice the strawberries in a food processor using light pressure. Toss with the sugar and refrigerate 30 to 60 minutes.
- Filling: Beat the cream cheese with an electric mixer until smooth and fluffy. Add the sugar a little at a time while mixing, then add the egg, salt, and vanilla and mix well.
- Cook: Heat the pan on 6, then turn it down to 5 after a few crepes. Pour in a thin layer of batter, swirl to coat, and flip once the edges set.
- Assemble: Spread filling inside each crepe, sprinkle with orange zest, roll or fold, and spoon the strawberries over the top.
Notes
- A 4x batch feeds 5 adults and 4 kids perfectly, with no batter left.
- Half of everything works for 2 people, except the strawberries. Keep those at full amount.
- This batch makes about 2 servings of topping, 1 of filling, and 2 to 3 of crepes.