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Strawberry Cream Crepes

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Prep Time: 20 minutes     Cook Time: 1 hour

5 from 4 votes

Try this strawberry cream crepes recipe if you’re a fan of strawberries. It’s versatile enough to be breakfast, brunch, or dessert. Fresh strawberries and rich and creamy mascarpone combine with delicate homemade crepes for a wonderful result. And did I mention it only takes a few minutes to make these?

Three strawberry creamy crepes on a white plate with strawberries on top.
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Perhaps you’re looking for a quick and easy breakfast dessert. Breakfast can be as simple as a cereal bar eaten while you’re rushing out the door or a fruit bowl grabbed from the refrigerator.

There are also plenty of easy recipes you can rustle up quickly and easily - yes, even during the week! These strawberry cream crepes only take a few minutes to make and they are sweet, filling and really delicious.

If you didn’t think you’d have time to prepare a cooked breakfast, prepare to get excited. The same applies if you’re making these for dessert - it’s a recipe to get excited about! You can even make the crepes fast too!

I also enjoy stuffed baked apples for breakfast or these blueberry muffins to die for!

Main Ingredients

Simple crepe ingredients pair up with fresh strawberries and more to make this super-easy breakfast, dessert, or brunch recipe. These are some of the key ingredients you are going to need:

  • Strawberries: The star of the recipe. Use fresh strawberries for the best result. Slice them the night before if you want to cut down the prep time for this recipe even more.
  • Mascarpone cheese: For a creamy flavor and texture. Mascarpone is a soft Italian cheese. It’s similar to cream cheese but made with cream rather than milk. You could sub Philadelphia cream cheese instead. The flavor won’t be identical but it will still be good.
  • Lemon juice: For a zippy acidic bite. The best recipes have contrasting flavors and the bright zip of lemon contrasts beautifully with the sweet crepes and berries.
  • Flour: For the crepes. Good old all-purpose flour is fine in this recipe. Gluten-free all-purpose flour also works if you prefer to omit gluten.
  • Sugar: To add sweetness to the strawberry cream crepes. Crepes can be stuffed with savory ingredients like ham, cheese, and spinach or, like here, with sweet ones. Since this is a sweet recipe, I like to add a pinch of sugar to the crepe batter as well as the filling. White sugar works best here. If you really don’t have a sweet tooth, omit it from the batter.
  • Fresh basil: The special secret ingredient. Wait, basil? In a dessert? Oh yes! Basil is a versatile herb and adds a fragrant hint to the crepes. Basil works in everything from a banana vanilla smoothie to strawberry sorbet. In fact, it’s so good with strawberries, I wouldn’t make these strawberry cream crepes without it!

Instructions Overview

First whisk the milk, butter, flour, and eggs with a little salt and sugar with a hand mixer or blender. Cover and chill this crepe batter for 30 minutes.

Combine the mascarpone with sugar, lemon juice, and basil, then stir in the sliced strawberries. Pop this mixture in the refrigerator too.

Ready to cook the crepes? Spoon some of the crepe batter into a hot greased skillet and cook for a minute or so on both sides until golden. Finally, spoon in the filling and roll them up! Serve these warm. Yum!

Common Questions

Why do my crepes turn out rubbery?

There are a couple of reasons this could have happened. First, crepes can come out with a rubbery texture if you accidentally add too much flour. The other reason is cooking them too slowly. Make sure the pan is nice and hot before adding the batter.

How long should crepe batter rest?

I usually let mine rest for half an hour when I made these strawberry creme crepes. The reason behind this is resting allows the flour to soak up the liquid so the gluten can relax, resulting in delicate, gorgeous crepes. Give it at least half an hour resting time or refrigerate the batter for up to two days and then stir it before cooking. If it’s become too thick while resting, you can mix in a little milk until the consistency is right again.

How do you flip a crepe without tearing it?

Once the underside is golden, you should use a rubber spatula to lift an edge of the crepe. You can use the spatula to flip it, but I find it easier to use my fingers. Crepes are more delicate and thinner than pancakes, so I wouldn’t flip them in the air because they rarely land flat and then you’ll have just seconds to straighten it out in the pan. It will probably break if you flip it in the air too.

Can you fill crepes ahead of time?

If you want to make these strawberry cream crepes in advance, it’s best to keep the components separate. So make the crepes (or the batter) up to two days in advance and the filling one day ahead.

What are the different types of crepes?

They can be sweet or savory. This recipe is only suitable for the sweet kind though since they contain sugar.

What is crepes flambé?

If you want to flambé these, pour a little Grand Marnier over the finished filled crepes then use a lighter to set it on fire. The alcohol will burn off and the flames will only last a few seconds. If you’re making these for a fancy occasion, such as for a dinner party, it’s well worth doing this, but make sure you use a long-handled lighter or long match so you don’t burn your fingers!

How should I store these crepes?

Let them cool down completely then layer them with paper towels or parchment paper in a Ziploc bag. They will keep for up to 5 days in the refrigerator this way.

Can I make them ahead?

You can prepare both the crepes and the strawberry filling up to a couple of days ahead if you like. Warm the cooked crepes back up for 15 seconds in the microwave before adding the filling.

Could I freeze them?

You can freeze these for up to two months. Layer them with baking parchment so you can thaw only as many as you want at a time.

What is good to serve with strawberry cream crepes?

If you’re making these for dessert, they’re gorgeous just as they are, although you could add some strawberry coulis or syrup on top or pair them with an espresso or liqueur. If they’re going to be part of breakfast or lunch, they are great with coffee and maybe some orange juice on the side too.

Can I use another kind of fruit?

Try this recipe with peach, raspberries, blueberries, plum, banana, or any other fruit you enjoy. That’s the great thing about crepes - they pair beautifully with pretty much any filling you can think of.

Chopnotch Tips

  • Add a splash of liqueur (perhaps Cointreau or Drambuie) if you’re making these for a special occasion and want a boozy kick!
  • Prepare your crepe filling the night before you make these to cut down on the prep time even more. This is a handy shortcut if you want to enjoy your guests rather than be in the kitchen fussing over the food.
  • Keep some whole basil leaves aside to garnish the finished crepes. No basil? Fresh mint makes a good substitute in this recipe.

Strawberry cream crepes are wonderfully simple to prepare and can be made ahead. Crepes are a lighter, thinner version of pancakes and they pair beautifully with creamy mascarpone and fresh plump strawberries.

Let us know what you think! Give this recipe a rating in the comments section below.


How to Make

Strawberry Cream Crepes

These elegant yet simple-to-make breakfast desserts bring a taste of Paris to your dining table. They are light, airy, fruity, and beautiful.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 servings


  • 4 eggs
  • 2 cups milk
  • 2 tablespoons unsalted butter, melted
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoons granulated sugar, for filling
  • teaspoon salt
  • 1 cup Mascarpone cheese
  • 4 teaspoons fresh basil, minced
  • 1 teaspoon lemon juice
  • 1 cup fresh strawberries, sliced
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  • Mix eggs, milk, butter, flour, 1 tablespoon sugar, and salt in a bowl. Whisk until smooth. You can also use a blender. Cover and refrigerate the batter for 30 minutes.
  • Meanwhile, cook the filling. Mix cheese and 1 tablespoon sugar in a separate bowl. Add basil and lemon juice. Add strawberries, mix well. Cover and refrigerate for 20-30 minutes.
  • Heat a skillet over medium heat. Grease skillet with butter. Spoon about 3 tablespoons crepe batter onto the skillet and cook for 1-2 minutes on one side, then flip over. Cook the rest of the batter this way.
  • Spoon filling over each crepe and roll up. Serve and enjoy!
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  • Add a splash of liqueur (perhaps Cointreau or Drambuie) if you’re making these for a special occasion and want a boozy kick!
  • Prepare your crepe filling the night before you make these to cut down on the prep time even more. This is a handy shortcut if you want to enjoy your guests rather than be in the kitchen fussing over the food.
  • Keep some whole basil leaves aside to garnish the finished crepes. No basil? Fresh mint makes a good substitute in this recipe.

Nutrition Facts

Calories: 301kcal (15%), Carbohydrates: 22g (7%), Protein: 8g (16%), Fat: 20g (31%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 124mg (41%), Sodium: 135mg (6%), Potassium: 157mg (4%), Fiber: 1g (4%), Sugar: 9g (10%), Vitamin A: 704IU (14%), Vitamin C: 11mg (13%), Calcium: 127mg (13%), Iron: 1mg (6%)
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Comments & Ratings

  1. Delicious crepes

    • 5 stars
      Thanks, Margo! Glad you liked them!