These strawberry crepes are an easy and impressive brunch dish, and are the perfect way to showcase sweet, ripe, juicy strawberries. Delicate golden crepes are stuffed with a fluffy strawberry and cream cheese filling, and covered in strawberry maple syrup.
Strawberries have got to be one of the best things about spring. I think of them as our reward for slogging our way through a cold, dreary winter. That said, thawed frozen strawberries can be used too, if you’re craving a taste of spring in the dead of winter!
Let’s talk about one of the best things about this dish (besides the strawberries).
Can Strawberry Crepes be Made Ahead?
Yes yes yes! The great thing about these strawberry crepes is that all the components can be made ahead. Because the point of brunch is sleeping in, right?
- Crepes keep very well in the fridge for at least a day. Just reheat them for a few seconds before serving. Also the batter actually benefits from resting – cooking more evenly – so feel free to prepare that up to 24 hours before you plan to cook the crepes.
- The sweet strawberry cream cheese filling is quick to make, but can also be prepared up to a day in advance and refrigerated until needed.
- The strawberry maple syrup takes less than 5 minutes to make, but again will keep for at least a day or two in the fridge.
How to Make Strawberry Crepes
If you’ve never made crepes at home, I think you’ll find they’re much less fussy than you think!
Prepare the Batter
- In a large bowl, whisk together the sifted flour and salt.
- Add the eggs, egg yolk and vanilla. Slowly whisk in the milk until the batter is smooth. The batter will be very thin (not at all thick like pancake batter). Whisk in the melted butter.
- Refrigerate the batter while you prepare the filling and syrup. It should rest for at least 30 minutes, or up to 24 hours, in the fridge for the most even cooking.
Prepare the filling
- Whip the heavy cream and set aside. *You can use a commercial whipped topping if you like, but you will probably want to reduce the sugar in that case, since those products are already sweetened. I would start with 1/4 cup of sugar, and adjust to taste.
- Beat the cream cheese on its own until smooth and beat in the icing sugar and vanilla. Taste and add more sugar if you like.
- With a rubber spatula or spoon, gently fold the whipped cream and 3/4 cup chopped strawberries into the cream cheese mixture. Refrigerate until ready to use.
Make the Strawberry Maple Syrup
- Cook the strawberries and maple syrup together over medium heat for 3-5 minutes. Let cool for a few minutes.
- Using an immersion, or regular blender, blend the strawberries and syrup to desired consistency – chunky or smooth.
Make the Crepes
- Heat a large non-stick skillet over medium-low heat and use a paper towel to grease the pan with a thin layer of butter.
- Give the batter a good stir and pour about 1/3 cup into the pan. Pick up the pan immediately and rotate it so the batter spreads evenly over the bottom of the pan. It’s ok if there are some small holes.
- Cook the crepe until set and the edges start to brown – about 2 minutes. Flip and cook another 30 seconds or so. Transfer to a plate. You can stack the crepes on top of each other. Continue with the remaining batter.
To assemble the crepes, spread about 1/3 cup of filling down the center of each crepe and roll the crepe around the filling. Drizzle with strawberry syrup and serve with additional fresh strawberries for garnish.
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 eggs
- 1 egg yolk
- 1 1/4 cups milk
- 1 1/2 teaspoons vanilla extract
- 6 tablespoons unsalted butter melted
Strawberry Cream Cheese Filling
- 1 cup heavy cream
- 1 8 oz package cream cheese
- 3/4 cup icing (confectioner's) sugar
- 1 teaspoon vanilla extract
- 3/4 cup strawberries chopped
Strawberry Maple Syrup
- 1 cup strawberries sliced
- 1 cup pure maple syrup
- In a large bowl, sift together the flour and salt. Whisk in the eggs, egg yolk, and vanilla. Slowly whisk in the milk until batter is smooth. Whisk in the melted butter.
- Heat a large non-stick skillet over medium-low heat. Grease the skillet with a little butter and a paper towel. Add 1/3 cup of batter to the pan and rotate to evenly cover the surface of the pan.
- Cook for about 2 minutes, until the crepe appears dry and the sides start to turn golden brown. Flip and cook another 30 seconds or so, until golden. Remove to a plate and continue with the remaining batter.
Strawberry Cream Cheese Filling
- In the bowl of a stand mixer, or with a hand mixer, beat or whisk the heavy cream until stiff peaks form. Set aside.
- Beat the cream cheese until smooth. Beat in the icing sugar and vanilla. With a rubber spatula or spoon, gently fold in the whipped cream and chopped strawberries until combined.
Strawberry Maple Syrup
- In a medium saucepan, heat the sliced strawberries and maple syrup over medium heat for 3-5 minutes. Let cool for 5 minutes or so, and blend with an immersion (or regular) blender, until desired consistency is reached.
- Spread about a 1/3 cup of filling down the center of each crepe and roll the crepe around the filling. Drizzle with strawberry maple syrup and garnish with fresh strawberries.
Hi! I’m Ann and I blog at Our Happy Mess. I’m all about fast, fresh, and family-friendly recipes. I believe cooking from scratch can not only be doable but FUN, no matter how busy life gets!
You can find more of my recipes at Our Happy Mess.