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Decadent Strawberry Cream Cheese Breakfast Crepes Recipe – How to Make it in 28 Simple Steps

A plate of delicious strawberry cream cheese crepes.

Everyone knows of the importance of a healthy, well-balanced nutritious breakfast. And 95 percent of the time, that is exactly what people should plan to eat first thing in the morning. However, there are those occasions when something indulgent and special should be offered, especially for days like birthdays, anniversaries, or holidays.

A plate of delicious strawberry cream cheese creepes.

Decadent Strawberry Cream Cheese Breakfast Crepes Recipe

April Freeman
This recipe is not a wonderful, healthy, well-balanced and nutritious way to start a normal day, but it is a way to celebrate those that you love with a special, first thing in the morning meal. This recipe for Decadent Strawberry Cream Cheese Breakfast Crepes is a fabulous meal for an occasional treat.

Video Version

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cuisine French
Servings 8 Servings


  • Medium-Sized Bowl
  • Electric Mixer
  • Potato Masher
  • Skillet
  • Large bowl
  • Wire whisk
  • Small Pitcher


Crepe Ingredients

  • 1 cup Flour
  • 1 cup Milk
  • 1/2 cup Water
  • 4 pcs Eggs
  • 8 tbsp Melted Butter about 4 tablespoons of it is for frying the crepes in the skillet
  • 1/2 teaspoon Salt
  • 2 tbsp Sugar

Filling Ingredients

  • 1 block Eight-Ounce Cream Cheese at room temperature
  • 2 cups Powdered Sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla

Fruit Sauce Ingredients

  • 2 cups Strawberries washed and capped
  • 1/4 cup Sugar
  • Powdered Sugar for Garnish


  • Before you begin making the crepes, you should first create the crepe filling and the fruit sauce.
  • To create the cream cheese filling, in a medium-sized bowl, beat the cream cheese filling with an electric mixer until smooth.
  • Add the powdered sugar a little at a time, beating until smooth.
  • Add the salt and vanilla, beating until they are fully incorporated. Set the filling aside.
    The cream cheese filling is being mixed in a bowl.
  • To make the fruit sauce, slice the berries into bite-sized pieces.
  • Using a potato masher or a stick blender, squash about half of the berries to create the sauce.
  • Stir in the sugar until dissolved and add the rest of the berries. Set the fruit sauce aside.
  • Now, onto the crepes. Before you start, melt about half a tablespoon of butter in a non-stick or well-seasoned cast-iron skillet over medium-high heat.
    Melted butter on a cast iron pan.
  • As you wait for the butter to melt, mix together your crepe batter.
  • Measure the flour, sugar, and salt into a large mixing bowl.
  • Add the milk and water and whisk together.
  • Add the eggs, one at a time, whisking after each addition.
  • Finally, add the butter and mix it all together. If your mixing bowl doesn’t have a pouring lip, you might be better off to transfer the batter to a small pitcher.
    The batter for the crepes is mixed in a bowl.
  • By now the butter should be melted. Swirl the skillet to make sure that the butter covers the entire surface of the pan.
  • Let it cook a few moments more until the butter is slightly golden brown in color.
  • Pour enough batter into the pan to cover about half of the surface of the pan.
  • Tilt the pan so the batter can run all over the bottom of the skillet and cover the bottom of the skillet completely.
  • Cook the crepe until it is bubbly and lightly browned around the edges.
    The batter is poured into the hot pan.
  • Remove the pan from the heat while you turn the crepe. Using a spatula, run the edge of the spatula all around the edge of the crepe, lifting it slightly.
  • Slip the spatula underneath the crepe and with a quick flip of the wrist, turn the crepe over to allow the backside to cook.
  • Return the pan to the heat and allow it to cook until it is lightly browned on the backside.
  • Slide the crepe onto a plate. Use wax paper between the crepes to keep them from sticking together.
  • Repeat until you’ve used all the batter.
  • To assemble the dish, place a single crepe onto a serving plate.
  • Spread it all over with a thin layer of cream cheese filling.
  • Down the center of the crepe, place about 1/4 cup of the strawberry sauce.
  • Fold the edges of the crepe toward the middle over top of the strawberries and the filling. This will make a kind of burrito with the crepe.
  • Add some strawberries to the top and a little powdered sugar as a garnish. Serve.
    A plate of strawberry cream cheese crepe.


Crepes are a type of very thin pancake that originated in the Brittany region of northwestern France. Originally created using buckwheat flour, modern crepes are made from a batter created from milk, eggs, white flour, and a few other ingredients. The batter is poured onto a hot, oiled surface and spread out to create a very thin, round pancake.
After the crepe is cooked, the real fun begins. The crepe itself is used as a backdrop for delicious fillings, around which the crepe is rolled. A crepe is sort of like the European version of a tortilla from Central American cuisine.
Generally, it is understood that there are two main kinds of crepes. Savory crepes are loaded with cheeses, eggs, meats, herbs, or vegetables. Sweet crepes may be filled with Nutella, whipped cream, fruit, chocolate or other treats. Of course, our recipe is considered to be a sweet crepe since it features a sweetened cream cheese filling and berries.
In our recipe, strawberries are featured prominently. However, if you don’t care for strawberries, or if you’re allergic to them, or you have some other berry that is in season in your area, feel free to substitute and customize the recipe to reflect your taste or that of the person that you are celebrating.
One crucial point to remember: crepes are so very thin that they can often be frustrating to cook. For this reason, use a non-stick or very well seasoned cast iron pan when you cook them. Allow the oil or butter to get fairly hot before you add the batter to keep your crepes from absorbing too much fat and becoming heavy and greasy. The first or second crepe that you cook may be a disaster until you figure out how to turn it quickly and keep it from tearing. However, just keep at it and you will quickly develop the knack that it takes to quickly flip a crepe without shredding it.
Keyword Breakfast, Recipe, Strawberry Cream Cheese Breakfast Crepes

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