Strawberry Cream Cheese Stuffed Crepes

Nothing says comfort quite like a plate of warm, fluffy crepes filled with creamy goodness. These Strawberry Cream Cheese Stuffed Crepes are easy to whip up and perfect for sharing with friends and family.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Crepe Batter

1 cup all-purpose flour The base for your crepes, giving them that lovely texture.
2 large eggs These will help bind everything together.
1.25 cups milk For a smooth batter and tender crepes.
2 tbsp melted butter Adds richness and flavor.
1 tbsp granulated sugar Just a touch of sweetness in the batter.
0.5 tsp vanilla extract Because vanilla makes everything better!

For the Filling

8 oz cream cheese softened, this is the star of your filling.
0.25 cup powdered sugar For that sweet creaminess.
1 tsp vanilla extract More vanilla, because why not?
1 cup strawberries hulled and sliced, fresh, juicy strawberries for a burst of flavor.

For Topping

Whipped cream
Fresh strawberries
Maple syrup (optional)

Equipment

Mixing Bowl
Non-stick Skillet
Whisk

Method

Step 1: In a mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth. Let the batter rest for about 30 minutes.
Step 2: Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour about 1/4 cup of the batter into the skillet, swirling it around to evenly coat the bottom. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook the other side for an additional minute.
Step 3: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
Step 4: Take a cooked crepe and spread a generous spoonful of the cream cheese mixture onto one half. Add a few slices of strawberries on top of the cream cheese filling. Fold the crepe in half, and then in half again to form a triangle. Repeat with the remaining crepes.
Step 5: Serve the stuffed crepes warm, topped with whipped cream, extra fresh strawberries, and a drizzle of maple syrup if desired.

Notes

If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a skillet over low heat or in the microwave for a few seconds.