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Strawberry Creme Crepes



  • 1 pint fresh strawberries, sliced
  • 1/2 cup granulated sugar
  • 18 to 20 crepes

Strawberry Creme

  • 8 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 cup sliced strawberries


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 3 eggs, beaten
  • 2 tablespoons butter, melted
  • 1 tablespoon sugar (if desired to make a sweet crepe)
  • 1/2 teaspoon nutmeg (if desired to make a sweet crepe)


  1. Berries: Reserve 1 cup sliced strawberries for Strawberry Creme. Sprinkle sugar over remaining berries.
  2. Make crepes.
  3. Prepare Strawberry Creme. Spread about 1 tablespoon filling on each crepe; roll up. Serve with sweetened strawberries.
  4. Strawberry Creme: Combine cream cheese and confectioners' sugar. Blend in strawberries.
  5. Crepes: Stir together flour and salt (sugar and nutmeg, if desired); set aside.
  6. Blend together milk, eggs and melted butter. You can use an electric mixer, hand beater or blender. Add liquid to flour mixture all at once; beat until smooth.
  7. Heat pan. Melt 1/4 to 1/2 teaspoon butter in pan. If pan is well seasoned, cook 2 crepes before adding more butter. Pour 2 tablespoons butter into pan and rotate quickly so batter covers bottom of pan. Cook over medium heat for 1 minute. Loosen edges and flip over. Cook 30 seconds to 1 minute more.
  8. Stack crepes on ovenproof plate or baking dish to keep warm.

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