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Crepes with Strawberries and Cream

crepes with strawberries and cream

I remember the first time I went to Paris, I made it a mission to stop and pick up a crepe from one of the street vendors. I didn’t care if I looked like an obvious tourist. I have been eating crepes in America since I can remember, and the chance to eat a real, French one was one of my life ambitions (kind of joking, but not really). That slightly sweet French pancake with cream and strawberries enveloped inside…mmm, I was a happy tourist indeed.Crepes are also a favorite of mine because of how easily you can customize them. You can do the traditional strawberries and cream, strawberries and chocolate (nutella..hello!), or even bananas and chocolate. I mean, really, the list goes on and on. I’m going to show you today how to make a really easy crepe with a strawberry and cream filling, but feel free to fill your crepes with whatever you desire.

Crepes with Strawberries and Cream
Yields 8
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for the crepes
  1. 2 eggs
  2. 1/4 c butter, melted
  3. 2 1/2 tbsp sugar
  4. 8 tbsp all-purpose flour
  5. 1/2 c milk
  6. 1/8 c water
  7. 1/2 tsp vanilla
  8. tiny dash of salt
for the cream
  1. 4 oz of cream cheese (softened)
  2. 1/2 c sour cream
  3. 3/4 c powdered sugar
  1. Blend all the ingredients, except the flour, together. Add in the flour, 1 tablespoon at a time, blending just until the flour has been mixed in.
  2. Chill crepe batter for at least 1 hour. Once chilled, give the batter a quick blend again.
  3. Grease a non-stick pan with unsalted butter and heat over medium heat. Pour about 3 tablespoons worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan.
  4. Cook each side of the crepe for 30 seconds before loosening up the edges with a spatula and flipping the crepe out of the pan and onto a piece of wax paper (or parchment paper/foil). Gently lift the crepe and move it back to the pan, with the uncooked side facing down. Cook for 30 seconds then remove to cool.
  5. Simply whisk all the ingredients together until smooth. Spread a thin layer of cream onto the crepe, add sliced strawberries, and then roll the crepe like you would a wrap.
Adapted from Little Yellow Barn
Mon Petit Four
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  • Reply Camellia Hashempour

    These were uh-mazinggg!

    January 14, 2014 at 6:58 pm
  • Reply Meryl Ashley Orr


    January 14, 2014 at 7:19 pm
  • Reply Dan from Platter Talk

    Divinely done; I can only imagine…. πŸ™‚

    May 29, 2015 at 4:22 pm
  • Leave a Reply

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