Connie Perry Recipes-Strawberry Crepe Recipe

Strawberry Crepes

Soft homemade crepes filled with fresh strawberries and topped with sweet homemade strawberry sauce. Perfect for breakfast, brunch, or dessert.

Cook Time

Servings

Difficulty

15 Minutes

Easy

Prep Time

10 Minutes

Strawberry Sauce

☐ 2 cups fresh strawberries, sliced

☐ ½ cup granulated sugar

☐ 1 tbsp cornstarch

☐ 2 tbsp water

☐ 1 tsp vanilla extract

Ingredients

Crepes

☐ 1 cup Pancake Mix

☐ 1⅓ cups Water

Step 1 – Make the Crepe Batter

In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, vanilla extract, sugar, and salt until the batter is completely smooth. Let the batter rest for 10–15 minutes to allow the flour to fully hydrate. This helps create tender, delicate crepes.

Step 2 – Cook the Crepes

Heat an 8-inch nonstick skillet or crepe pan over medium heat. Lightly grease with butter or cooking spray. Pour about ¼ cup of batter into the center of the pan, immediately swirling to coat the bottom in a thin, even layer.

Cook for 1–2 minutes, or until the edges begin to lift and the bottom is lightly golden. Carefully flip and cook the other side for 30–60 seconds. Transfer to a plate and repeat with the remaining batter.

Step 3 – Prepare the Strawberry Sauce

In a small saucepan, combine the strawberries, sugar, and cornstarch. Cook over medium heat, stirring frequently, until the berries soften and the sauce thickens, about 5–7 minutes. Remove from the heat and allow to cool slightly.

Step 4 – Make the Filling

In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in the whipped topping until fully combined and fluffy.

Step 5 – Assemble the Crepes

Spread a generous spoonful of the cream cheese filling down the center of each crepe. Add a few spoonfuls of the strawberry sauce, then gently fold or roll the crepe.

Step 6 – Garnish & Serve

Top with additional strawberry sauce, fresh sliced strawberries, a dollop of whipped cream, and a light dusting of powdered sugar. Serve immediately and enjoy!

RECIPE TIPS

Let the batter rest for 10–15 minutes for the most tender crepes.
Use a nonstick skillet for easy flipping.
Swirl the batter immediately after pouring for thin, even crepes.
Don't overcook—crepes should stay soft and flexible.
The strawberry sauce can be made a day ahead and refrigerated.
Leftover crepes freeze well with parchment paper between each one.

🥶 STORAGE

Refrigerator:
Store leftover crepes in an airtight container in the refrigerator for up to 3 days. Place a piece of parchment or wax paper between each crepe to prevent sticking.

Cream Cheese Filling:
Store the filling separately in an airtight container for up to 3 days.

Strawberry Sauce:
Keep the strawberry sauce refrigerated in a sealed container for up to 5 days.

Freezer:
Freeze plain crepes (without filling) by placing parchment paper between each one and storing them in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating.

🔥 Reheating Instructions

Microwave:
Heat filled crepes for 20–30 seconds, or until warmed through.

Skillet:
Warm over low heat for 1–2 minutes per side in a lightly buttered skillet.

Tip:
If possible, reheat the crepes first, then add the cold cream cheese filling and fresh strawberry topping for the best texture.

Can I use frozen strawberries?

Absolutely. Thaw the strawberries first and drain any excess liquid before making the sauce for the best consistency.

Why should I let the batter rest?

Resting the batter for 10–15 minutes allows the flour to fully absorb the liquid, resulting in softer, more tender crepes that are less likely to tear.

Can I freeze homemade crepes?

Yes! Stack the cooled crepes with parchment paper between each one, place them in a freezer-safe bag or container, and freeze for up to 2 months.

Can I make these crepes without the cream cheese filling?

Of course! They're delicious with butter, fresh fruit, Nutella, whipped cream, jam, or simply a dusting of powdered sugar.

Why are my crepes tearing or sticking?

A properly heated nonstick skillet and a lightly greased surface make all the difference. If your batter seems too thick, whisk in a tablespoon or two of milk until it pours easily.