Breakfast • Mother's Day

Strawberry Crepes

Name: Strawberry Crepes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour, spooned and leveled; 1 1/4 cups whole milk; 2 large eggs; 3 tbsp melted butter plus more for skillet; 2 tbsp granulated sugar plus 1/4 tsp salt; 1 lb fresh strawberries, hulled and sliced; 6 oz cream cheese, softened; 1/4 cup powdered sugar plus 1 tsp vanilla

Thin golden crepes filled with macerated strawberries and sweet cream cheese for an elegant Mother's Day brunch.

Updated: Oct 6, 2026

⏱ 40 mintotal

4servings

390 kcalper serving

Easylevel

Jump to recipe ↓

Why you'll like it

Ready in about 40 min.
Serves 4 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

This Strawberry Crepes recipe takes 40 min and makes 4 servings. Strawberry crepes are thin French-style pancakes wrapped around sweetened berries and cream, often served for spring brunches and Mother's Day in the United States.

Helpful guides

Instructions

Step 1

Whisk flour, sugar, and salt in a bowl, then whisk in milk, eggs, and melted butter until completely smooth. Rest the batter 20 minutes at room temperature so flour hydrates and bubbles settle. A rested batter pours thinly and tears less when swirled across the hot skillet.

Step 2

Toss sliced strawberries with two tablespoons of sugar and rest 20 minutes until glossy and syrupy. Beat cream cheese, powdered sugar, and vanilla until smooth and spreadable. Preparing both fillings before cooking keeps warm crepes from waiting and cooling during assembly.

Step 3

Heat an eight-inch nonstick skillet over medium heat and brush lightly with butter. Pour one-quarter cup of batter, tilting immediately so it coats the base in a thin even round. Cook 60 to 90 seconds until edges lift and the underside turns lightly golden.

Step 4

Flip with a thin spatula and cook 30 seconds more until just set with pale spots. Slide onto a plate and cover with a towel to stay pliable. Repeat with remaining batter, buttering the skillet lightly each time and stacking crepes under the towel.

Step 5

Spread two tablespoons of cream cheese mixture over each crepe, add one-third cup of berries with syrup, and fold into quarters or roll into cylinders. Arrange two per plate with the seam down so filling stays enclosed. Spoon extra berries and syrup over the top.

Step 6

Dust with powdered sugar and serve immediately with coffee or tea. For food safety, refrigerate leftover filled crepes within two hours and eat within two days. Reheat gently in a 300 degree Fahrenheit oven until warm rather than microwaving, which toughens texture.

Troubleshooting — fixes, not repeats

If crepes tear, the batter was too thick or the skillet too cool; whisk in milk one tablespoon at a time and heat until butter sizzles on contact.
If crepes turn rubbery, they cooked too long; keep the first side under 90 seconds and the second side to 30 seconds for tender folds.
If filling squeezes out, it was overfilled or over-chilled; use two tablespoons of cream cheese per crepe and soften it fully before spreading.
If berries stay tart, they were underripe or unrested; macerate the full 20 minutes and add sugar one teaspoon at a time to taste.

Make it your way

For blueberry crepes, replace strawberries with two cups of blueberries simmered five minutes with sugar until juicy, keeping batter and cream filling unchanged.
For a chocolate version, add two tablespoons of cocoa to the batter and fill with raspberries and whipped cream.
For a savory brunch, omit sugar and vanilla and fill with ham and Gruyere.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat crepes in a dry skillet 20 seconds per side until pliable and center reaches 165 degrees Fahrenheit when filled.

FAQ

Can I make crepe batter ahead?
Yes, refrigerate blended batter up to one day in a sealed jar. Whisk smooth before using and thin with one tablespoon of milk if it thickened overnight. Bring to room temperature 15 minutes before cooking so cold batter spreads thinly instead of setting thick on contact.

Do I need a crepe pan?
No, an eight-inch nonstick skillet works well when fully preheated and lightly buttered. Keep heat at medium and measure one-quarter cup of batter per crepe for consistent thickness. A thin flexible spatula matters more than the pan for clean flipping and folding.

Can I freeze crepes?
Yes, stack cooled unfilled crepes with parchment between each, seal in a freezer bag, and freeze up to two months. Thaw in the refrigerator overnight and warm in a dry skillet before filling. Freeze filling separately only if it is plain whipped cream; cream cheese filling is best made fresh.