Best 7 Strawberry Cream Crepes Recipes

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Indulge in a delightful culinary journey with our tempting Strawberry Cream Crepes, a harmonious fusion of sweet and tangy flavors that will tantalize your taste buds. These crepes are crafted with love, using fresh, ripe strawberries that burst with summery sweetness, enveloped in a velvety smooth cream filling that melts in your mouth. Each bite is a symphony of textures, from the delicate crepe to the creamy filling and the vibrant strawberries. This recipe also includes variations for a luscious chocolate cream filling and a decadent Nutella filling, ensuring there's something to satisfy every palate. Whether you're looking for a delightful breakfast treat, a special brunch dish, or a sweet ending to your meal, these Strawberry Cream Crepes are sure to impress. So, gather your ingredients, prepare your crepe pan, and embark on a culinary adventure that will leave you craving more.

Here are our top 7 tried and tested recipes!

DESSERT CREPES WITH STRAWBERRY CREAM FILLING



Dessert Crepes with Strawberry Cream Filling image

Yummy!! This recipe will knock the socks off any guest! This recipe my mother originally found out of a cookbook, but unfortunately I do not know which. This works well with both frozen and fresh strawberries. I'd imagine almost any fruit could be substituted as well. (Prep time does not include chilling of strawberries).

Provided by HeliWif

Categories     Breakfast

Time 50m

Yield 12 6inch Crepes

Number Of Ingredients 11

2 cups sliced strawberries
1/4 cup sugar
1 (8 ounce) package cream cheese, softened
1/4 cup powdered sugar
2 tablespoons sugar
1/2 teaspoon vanilla
4 eggs
1 1/3 cups milk
2 tablespoons oil or 2 tablespoons melted butter
1 cup flour
1/2 teaspoon salt

Steps:

  • To make strawberry cream: Combine the strawberries and sugar and chill, anywhere from an hour to overnight.
  • Drain excess water from strawberries and sugar.
  • In mixing bowl blend cream cheese and powdered sugar until smooth.
  • Stir in reserved strawberries.
  • To make dessert crepes: Beat eggs; add remaining ingredients (batter can be refrigerated up to 2 hours).
  • Heat pan over med-high heat (you can use an actual crepe pan, but I just use a small frying pan).
  • When a few drops of water sprinkled on the pan bounces is about the right temperature.
  • Pour about 1/8 C of batter into pan, tilting to spread evenly.
  • When the crepe has turned a light brown color you may or may not want to turn to brown other side.
  • Turn to brown other side if batter has not set.
  • Fill crepes with strawberry cream.
  • May serve immedietly or chills well in the refrigerator (up to 2 days).
  • Before serving I usually sprinkle a little extra powdered sugar on the crepes.
  • The dessert crepe receipe will also work well with many other fillings.

STRAWBERRY AND CREAM CHEESE CREPES



Strawberry and Cream Cheese Crepes image

Adapted from Cooks.com, these are scrumptious. You may substitute my Basic Whole Wheat French Crepes recipe#102058 if you like.

Provided by Sharon123

Categories     Breakfast

Time 25m

Yield 12 serving(s)

Number Of Ingredients 11

2 eggs
1/4 cup milk
2 tablespoons water
4 tablespoons flour
1/8 teaspoon salt
4 ounces cream cheese, softened
6 tablespoons cottage cheese
1/4 cup sugar
2 cups fresh strawberries (or frozen unsweetened & thawed)
1 tablespoon lemon juice
1/3 cup sugar

Steps:

  • Batter:.
  • Beat the eggs, milk and water. Add flour and salt, beat just until smooth. Lightly oil a crepe pan or medium skillet. Heat the pan over medium heat. When pan is hot spoon 2 tablespoons batter into pan and rotate the pan to spread evenly. When edges of crepe are browned, turn crepe onto a plate.
  • Filling:
  • Place cream cheese, cottage cheese and sugar in mixer. Blend until smooth. Set aside.
  • Sauce:.
  • Coarsely chop the strawberries. Add lemon juice and sugar. Toss lightly. When ready to serve spoon 2 tablespoons filling into each crepe and roll up. Arrange crepes seam side down on plate. Serve immediately with fruit sauce. You may top with whipped cream if desired. Enjoy!
  • Makes 12 servings, 1 crepe each.

STRAWBERRY CREAM CREPES



Strawberry Cream Crepes image

Guaranteed to impress, sensational Strawberry Cream Crepes come together easily on the stovetop-without any hard-to-find ingredients. In fact, now one will ever suspect that the delicate crepes start with a biscuit/baking mix.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup biscuit/baking mix
1 large egg
1/2 cup whole milk
1/4 teaspoon vanilla extract
6 ounces cream cheese, softened
1/4 cup sour cream
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 package (10 ounces) frozen sweetened sliced strawberries, thawed and drained
1/2 cup strawberry glaze

Steps:

  • In a large bowl, combine the biscuit mix, egg, milk and vanilla. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between, In a small bowl, beat the cream cheese, sour cream, sugar and cinnamon until blended. Spoon 2 rounded tablespoonfuls down the center of each crepe; roll up. , In a microwave-safe bowl, combine strawberries and glaze. Cover and microwave on high for 1-2 minutes or until heated through. Serve with crepes.

Nutrition Facts : Calories 336 calories, Fat 15g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 322mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.

CREPES WITH FRESH STRAWBERRY MARMALADE AND MASCARPONE CREAM



Crepes with Fresh Strawberry Marmalade and Mascarpone Cream image

Categories     Milk/Cream     Cheese     Fruit     Dessert     Strawberry     Spring     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

1 8-ounce container mascarpone cheese
1 1/2 tablespoons sugar
1/4 teaspoon vanilla extract
9 tablespoons strawberry preserves
18Easy Crepes
1 tablespoon sugar
1 teaspoon ground cinnamon
3 tablespoons butter, room temperature
Nonstick vegetable oil spray
Fresh Strawberry Marmalade

Steps:

  • Stir first 3 ingredients in medium bowl to blend. Cover mascarpone cream; chill.
  • Stir strawberry preserves in heavy small saucepan over low heat until melted. Spread 1/2 tablespoon preserves over 1 side of each crepe. Fold crepes in half, enclosing preserves. Fold crepes in half again, forming triangles.
  • Mix sugar and cinnamon in small bowl. Spread butter over both sides of crepes. Sprinkle cinnamon sugar over both sides of crepes. Transfer to baking sheet. (Can be made 6 hours ahead. Cover crepes and refrigerate. Keep mascarpone cream refrigerated.)
  • Preheat oven to 200°F. Spray large nonstick skillet with vegetable oil spray and heat over medium-high heat. Add 6 crepes to skillet. Sauté until sugar begins to caramelize, about 45 seconds per side. Transfer crepes to another baking sheet; keep warm in oven. Repeat with remaining crepes, wiping skillet and spraying with vegetable oil spray before each batch.
  • Arrange 3 crepes on each plate. Spoon Fresh strawberry marmalade over crepes. Spoon dollops of mascarpone cream atop marmalade and serve.

STRAWBERRY-SOUR CREAM CREPES



Strawberry-Sour Cream Crepes image

This is a great recipe that came from a paper back cookbook called "Wonderful Ways to Prepare Crepes & Pancakes" by Jo Ann Shirley. I just wanted to post it here for safekeeping and to share with friends across the world! I like to use a non-fat plain yogurt instead of the sour cream for a slightly more healthy version.

Provided by melissulactosetoler

Categories     Breakfast

Time 1h15m

Yield 12 crepes, 6 serving(s)

Number Of Ingredients 10

3 eggs
1 cup milk
2/3 cup water
1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 tablespoons unsalted butter, melted
2 cups sour cream or 2 cups plain yogurt
1/3 cup sugar
2 cups sliced fresh strawberries
powdered sugar

Steps:

  • Crepes:.
  • Beat the eggs and add to the milk and water.
  • Sift flour with the salt and gradually add to the egg and milk mixture.
  • Add the melted butter and blend thoroughly.
  • If mixing by hand, strain the batter through a sieve to remove any lumps.
  • Allow to stand for at least an hour before using. If too thick, add a little more water and mix well.
  • Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frying pan. Tip the pan to spread the batter and cook until the top is dry. Turn over and cook for 15 seconds on the other side. Makes 12.
  • Filling:
  • Beat together the sour cream or yogurt with the sugar and set aside.
  • Fold in the strawberries.
  • Fill each crepe with the mixture and fold over.
  • Sprinkle with powdered sugar and serve.

STRAWBERRY & SOUR CREAM CREPES (VERY THIN, "EGGY"



Strawberry & Sour Cream Crepes (Very thin,

Are you a strawberry lover? Sour cream or cheescake lover? Pancake lover? This recipe makes the most fantabulous snack, breakfast, comfort food, brunch, anytime of the day food!

Provided by -JL-6680

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

any packaged pancake mix
3 eggs, at least
milk
1 container sour cream, sweetened w/
powdered sugar
1 -2 package strawberry, lightly smashed w/juice (fresh or frozen)

Steps:

  • To make crepes, follow the instructions on pancake mix box---with the following substitutions: Instead of using WATER, use MILK, and triple it.
  • If the instructions do not call for eggs, USE AT LEAST 3 EGGS!
  • You want this batter to be VERY LIQUID and VERY"EGGY".
  • This will ensure a good consistency for the finished crepe.
  • Grease your pan and pour approximately 1/4 to 1/2 cup batter (depending on pan size.) Cook on each side until slightly browned.
  • Fold crepe into quarters and toss onto a plate kept in a warm over until all crepes are made.
  • To serve:.
  • Place about 4 folded crepes on a plate for each person.
  • Top each with mashed strawberries and a generous dollop of sweetened sour cream.

STRAWBERRY CREAM CREPES



Strawberry Cream Crepes image

This recipe is awesome. I made these for breakfast a few Easter's ago. I am being requested to make them again this Easter. They are delicious!..you can also freeze the crepes..the recipe makes roughly 20- 25. If you are having guests for Easter morning..they would be very impressed with these delicious crepes....

Provided by Cassie *

Categories     Fruit Breakfast

Time 20m

Number Of Ingredients 22

CREPES
1 - 1/2 c milk
3 eggs
2 Tbsp butter,melted
1/2 tsp lemon exract
1 - 1/4 c all purpose flour
2 Tbsp sugar
dash salt
TOPPING
1/2 c sugar
2 Tbsp corn starch
3/4 c water
1 Tbsp lemon juice
1 tsp strawberry extract
1/4 tsp red food coloring, optional
4 c sliced, fresh strawberries
FILLING
1 c heavy whipping cream
1 pkg ( 8 ounce ) cream cheese, softened
2 c confectioners' sugar
1 tsp vanilla extract
NOTE, PREP TIME DOES NOT INCLUDE 1 HOUR CHILLING TIME FOR CREPES

Steps:

  • 1. Crepes: In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
  • 2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between
  • 3. Topping: In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and food coloring if desired. Cool. Add strawberries.
  • 4. Filling: In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.

Tips:

  • To ensure your crepes are perfectly thin and even, use a crepe pan or a non-stick skillet with a flat bottom.
  • Make sure your batter is well-rested before cooking. This will help the crepes to be more tender and less likely to tear.
  • Use a small amount of butter or oil to grease your pan before each crepe. This will help to prevent sticking and ensure that your crepes are evenly browned.
  • Cook your crepes over medium heat. This will help to prevent them from burning and ensure that they are cooked through.
  • Once your crepes are cooked, fill them with your favorite fillings and enjoy!

Conclusion:

Strawberry cream crepes are a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. With just a few simple ingredients, you can create a delicious and satisfying meal that is sure to please everyone. So next time you're looking for a special treat, give strawberry cream crepes a try!

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