I have a taste of France for you today! These Strawberry Crepes are beautifully light, easy to make, and the dreamy cream cheese Greek yogurt filling places them squarely on the line between summery dessert and dreamy weekend breakfast. I vote we eat them for both!
Making crepes from scratch is one of those culinary endeavors I considered too fussy for my tastes.
I even own a fancy crepe pan, a gift Ben bought me years ago at my request. I harbored romantic pictures of us recreating the piles of crepes I cooked with my host family when I studied abroad in France.
Flash forward seven years: the crepe pan has moved into three different homes with us…and never emerged from its forgotten place at very bottom of our pile of pots and pans.
Then a few weeks ago, I found myself missing Paris, the very first place I tasted crepes. With a wide-open morning and a longing for the flavors of France, I decided to give crepe batter (and my crepe pan) a spin.
Not only were the crepes très faciles (easy) to make, they were absolutely delectable.
The batter was tender and golden, just like the crepes I remembered eating abroad. After a crepe or two, I had the hang of it, and before I knew it, we had our own stack to fill.
**Quick note** You don’t need any special equipment (like a dedicated crepe pan) to cook crepes. A blender makes the batter easier, and for cooking, any wide, nonstick skillet is perfect.
What are Crepes: Sweet or Savory
A crepe is essentially a thin, delicate pancake, and you can find versions of it all over Europe. Crepes can be sweet or savory, depending upon your choice of filling and whether or not you include sugar in the batter.
This crepe batter calls for 1 tablespoon of granulated sugar, and you can use it for any number of sweet fillings, from Nutella, to jam, to the fruit of your choice (or a mix!).
You can also omit the sugar, then use this same crepe batter recipe for savory fillings.
Today’s sweet strawberry crepes feature a tangy, lightly sweet filling made with cream cheese, Greek yogurt, and honey, along with bright fresh strawberry slices.
The strawberry and cream combination is less traditional compared to strawberry jam crepes or Nutella crepes.
With the exception of strawberry crepes suzette (an elegant restaurant dessert that is cooked tableside in a sauce of sugar, orange juice, and liqueur, then topped with brandy and lit on fire), the crepe fillings you’ll see in France are more simple.
Often sweet crepes are served with just one or two toppings (sugar and lemon is classic), or the crepes are enjoyed on their own, with a touch of sweetened whipped cream.
That said, I’m happy to go a little French-American here.
The strawberries and crème combo tastes effortlessly scrumptious and optimistically summery. It’s what I am feeling and hoping right now.
How to Make Strawberry Crepes
This strawberry cream cheese crepe recipe yields 8 crepes, plus enough filling to add a modest, but satisfying filling.
The batch is easier to finish than you think. Feel free to scale the recipe up. The leftovers can last an extra day or two (see Storage Tips below for more). It’s also fun to play around with different fillings (see Recipe Variations below for ideas).
- Flour. The all-purpose flour keeps these crepes light and airy, and the white whole wheat flour is my little wholesome addition. If you prefer, you can use only all-purpose flour.
- Sugar. A tiny bit of sugar gives the crepes an essential touch of sweetness. If you want to make these savory crepes instead, you can omit the sugar.
- Cinnamon. While entirely optional, I love the warmth that cinnamon brings to the crepes. It isn’t a traditional addition, but it’s delicious. Try it both ways and pick your favorite.
- Eggs + Milk. The eggs help create texture and hold everything together. Both the eggs and milk need to be at to room temperature so everything mixes together easily.
- Butter. A perfect crepe needs a lightly buttery flavor to achieve melt-in-your-mouth level goodness. The butter will also help the crepes cook without sticking.
- The Filling. A delicious, naturally-sweetened filling of cream cheese, Greek yogurt, vanilla, honey, and strawberries takes these crepes effortlessly from breakfast to dessert (or anytime in between!). You can find other filling suggestions below.
- Prepare the crepe batter in a blender (pictured above) or in a mixing bowl. When the batter is smooth, pour it into a bowl and let it sit for 30 minutes, or refrigerate it for up to 24 hours.
- Prepare the cream cheese Greek yogurt filling (it’s lightly sweet; feel free to add more honey or sugar to taste). Slice the strawberries, then store both in the refrigerator until you’re ready to cook the crepes.
- When you’re ready to cook, melt butter in a nonstick skillet over medium heat, then add 1/4 to 1/3-cup crepe batter. Swirl the skillet to spread the batter around the entire pan (pictured above). I use closer to 1/3 cup; it yields a thicker crepe but is easier to flip.
- When the top looks dry, flip it over using a spatula or your fingers. Be VERY careful so you don’t burn yourself! Once the crepe is golden on both sides, remove it to a plate or a baking sheet (if you’re keeping them warm in the oven). Prepare the remaining crepes, adding more butter to the skillet as needed.
- Time to assemble! Smear the cream cheese filling over half of the crepe (pictured above).
Add the strawberries on top.
Fold the clean half over the top of the other half, making a half circle.
- Fold your crepe in half once more, making a triangle with one rounded edge. For more detail on the folding technique, see the video in this post. Finish with more cream, berries, or powdered sugar, then DIG IN!
Make Ahead and Storage Tips
Strawberry crepes are easy to make ahead! In fact, the crepes are easier to flip and have a better texture once the batter has rested, so take advantage of the make-ahead option.
- To Make Ahead. Prepare the batter and cream cheese filling up to 24 hours in advance, and store both in separate storage containers in the refrigerator until you’re ready to cook. Slice the strawberries, and store them in a storage container in the refrigerator for up to 3 days.
- To Store. Store leftover crepes in the refrigerator for up to 2 days.
- To Reheat. Reheat crepes on a baking sheet in the oven at 325 degree F or in a nonstick skillet on the stovetop over medium-low heat.
Recipe Variations and Filling Ideas
- Strawberry Jam Crepes. Spread the crepes with a generous layer of strawberry jam, then fold as directed. This version is great with whipped cream. This Strawberry Chia Jam would be delicious.
- Quick Homemade Strawberry Sauce for Crepes. Add 32 ounces of hulled strawberries, 2/3 cup sugar, 1 teaspoon vanilla, and 2 tablespoons lemon juice to a medium saucepan on the stove over medium-high heat. Bring to a boil, stirring constantly until the strawberries are squishy soft. Mash the strawberries, then strain the mixture over a large bowl. Pour the strained liquid back into the saucepan, and boil for a few additional minutes. Spread the crepes with the strawberry sauce instead of the cream filling.
- Strawberry Chocolate Crepes. Sprinkle the cream cheese with mini chocolate chips or drizzle the assembled crepes with melted chocolate.
- Strawberry Nutella Crepes. Spread about 2 tablespoons Nutella onto each crepe instead of the cream cheese mixture.
- Strawberry Banana Crepes. Add banana slices with the strawberries. This version is also delicious with Nutella.
- Top it with Whipped Cream. On my crepe plate, this is always a good choice.
Recommended Tools to Make This Recipe
- High-Powered Blender. Ideal for mixing your crepe batter. This more economical blender option is also great.
- Mixing Bowls. You can mix and store the crepe batter in these bowls.
- Non-Stick Skillet. This one would be perfect for cooking the crepes. Or, go all out for a crepe pan.
Strawberry crepes, je t’aime!
If you try this recipe, please leave a comment below to let me know how it turned out. I love hearing from you, and your comments and 5-star ratings are so important for my site and helpful to others too!
For the Crepe Batter:
- ½ cup all-purpose flour
- ½ cup white whole wheat flour — or additional all-purpose flour
- 1 tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- 1/8 teaspoon cinnamon — optional
- 2 large eggs — at room temperature
- 1 1/3 cups nonfat milk — at room temperature
- 2 tablespoons unsalted butter — melted and cool to room temperature, plus additional for cooking
For the Filling and Topping:
- 2 ½ cups sliced fresh strawberries — from 1 16-ounce box
- 4 ounces reduced fat cream cheese — softened to room temperature
- 2/3 cup nonfat plain Greek yogurt
- 2 teaspoons pure vanilla extract
- 2 tablespoons honey
- Powdered sugar — optional
- To make in a blender (my favorite method): In a high-powered blender, place the all-purpose flour, whole wheat flour, sugar, salt, and cinnamon. Crack in the eggs and pour in the milk. Add the 2 tablespoons melted butter. Blend until the mixture is smooth and creamy, stopping to scrape down the sides a few times if needed. Pour into a mixing bowl, cover and let sit 30 minutes or refrigerate for up to 24 hours. (To make the batter in a mixing bowl: whisk together the dry ingredients. Whisk in the eggs. Once combined, slowly whisk in the milk, then the butter, until smooth. Let rest as directed.)
- While the batter rests, prepare the filling: slice the strawberries and place in a bowl. Cover and refrigerate until ready to serve. In a medium mixing bowl, beat the cream cheese and Greek yogurt until smooth and combined. Beat in the vanilla and honey. Taste and adjust the sweetness as desired. Refrigerate until you are ready to cook the crepes.
- To cook: If you’d like to keep the crepes warm between batches, preheat the oven to 200 degrees F. Line a baking sheet with parchment paper and keep it near the stove. Set out the filling and strawberries and let rest at room temperature while you cook the crepes.
- Heat an 8-inch or 10-inch nonstick skillet crepe pan or nonstick skillet over medium heat and let warm for several minutes. Add a small amount of butter and let melt. Give the batter a big stir (if it’s still in the blender, move it to a mixing bowl). With a large spoon, measuring cup, or ladle, pour 1/4 to 1/3-cup batter into the skillet (I do 1/3 cup, which results in a thicker, but easier to flip crepe). Immediately lift and slowly swirl the skillet so that the batter runs evenly around the surface of the pan and the crepe forms a thin layer (the amount of batter you need will vary based on your skillet; adjust as you go).
Let the crepe cook until the top looks dry, about 1 minute. Flip the crepe over (I use a spatula to loosen the edges then quickly and carefully finish the job with my fingers, but BE CAREFUL not to burn yourself; the pan is hot and you are proceeding at your own risk). Let cook on the other side for 15 to 30 additional seconds, just until set. The crepe should look very slightly brown and golden on each side. Transfer the cooked crepe to the baking sheet and keep warm in the oven (or simply place it on a large plate if you don’t mind the crepe closer to room temperature). The first crepe will tear and needs to be discarded (this happens to the pros also). You’ll get the hang of it as you go.
Repeat with remaining batter, rebuttering the pan every few crepes as needed and stacking the crepes on top of each other in the oven.
To assemble and serve: Place a crepe on a plate and spread about 2 heaping tablespoons of the cream cheese mixture over half of it so that you create a half moon. Layer sliced strawberries on top of the cream. Fold the uncovered half over the top of the berries so that you have a half circle. Then starting with one point of the half circle, fold the crepe in half over again so that the two points roughly touch and you have a rough triangle shape with a rounded edge (see blog photos). Top with more cream and berries and dust with powdered sugar as desired. Enjoy immediately.
- TO STORE: Store leftover crepes in the refrigerator for up to 1 day.
- TO REHEAT: Reheat crepes on a baking sheet in the oven at 325 degree F or in a nonstick skillet on the stovetop over medium-low heat.
- TO MAKE AHEAD: Prepare the batter and filling up to 24 hours in advance, and store both in separate storage containers in the refrigerator until you're ready to cook. Slice the strawberries, and store them in a storage container in the refrigerator for up to 3 days. You can also prepare the finished crepes up to 1 day in advance and store them in the refrigerator.
- Crepe batter adapted from Mark Bittman.
Nutrition InformationAmount per serving (1 (of 10)) — Calories: 150, Fat: 5g, Saturated Fat: 3g, Cholesterol: 46mg, Potassium: 182mg, Carbohydrates: 20g, Fiber: 1g, Sugar: 9g, Protein: 6g, Vitamin A: 247%, Vitamin C: 21%, Calcium: 89%, Iron: 1%
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