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Creamy Strawberry Crepes

Creamy Strawberry Crepes

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
meliss

meliss

This recipe has been a family favorite for over 30 years! These crepes are delicious and very rich! Be sure you have at least 1 hour to prepare, they are worth every minute!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 218 mg
  • 73%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
  2. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
  3. Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
  4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Indigo
112

Indigo

12/20/2008

I fell in love with crepes one year at IHOP when they were offering them seasonally. This is a yummy substitute that fills my craving until it's offered again. I give it four stars though because I found the recipe needed some changes. I did the last steps of making the cream cheese filling and whipping the cream first, and I put it in the fridge. I'm glad I did this, because cooking the crepes was VERY time-consuming. 2 tablespoons of batter made the crepes too tiny, even when I did tip the pan every which way. So I upped it to about 4 tablespoons or a little less than 1/4 a cup. I also had to cook it on less than medium heat or else it set too fast before I could spread the batter. If I had to change anything about my experience, I would have made sure my husband was home to entertain our 15 month old daughter. Cooking the crepes took so long, let's just say by the time I was done I had a screaming baby, a toy-scattered kitchen, and a messy diaper by the end of it. If I had used 2 Tablespoons of batter each time, I would have been cooking half the day and brunch would have become afternoon dinner. Time-consuming-- yes, but it's worth the result-- at least until IHOP brings back the crepes!

lbrantley
68

lbrantley

2/24/2010

I thought this recipe was great, the filing was a little too sweet for my husband so next time i will cut back on the sugar and i didnt use the lemon zest but aside from that they were excellent

awatson04
52

awatson04

8/11/2009

For my best friend's bridal shower I chose a theme "Parisian Cafe" and I used this recipe for the crepes I made as appetizers. I used this recipe in combination with the recipe "Dessert Crepes" also from allrecipes. Everyone LOVED them. One person even told me that these crepes were better than some that she had at her favorite restaurant :) I also ended up making them again a few days after the shower because they were so good. Both times I made them I didn't use lemon zest and the cream cheese filling still tasted great. The second time I didn't use lemon zest or lemon juice and they were still delicious.

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