Delicate, buttery crepes filled with a luscious vanilla cream and topped with fresh strawberries and bananas. This light and elegant treat is perfect for a special Mother’s Day brunch or any occasion that calls for a delightful, homemade dessert.

Why You’ll Love This Recipe

Soft and delicate texture – These crepes are thin, buttery, and melt in your mouth.
Rich and creamy filling – The vanilla cream filling adds a smooth, indulgent touch.
Fresh fruit topping – Sweet strawberries and bananas provide a natural sweetness.
Quick and easy to prepare – Ready in just 20 minutes with simple ingredients.
Perfect for any occasion – Ideal for breakfast, brunch, or a light dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crepes:

1 cup all-purpose flour
2 eggs
1 ¼ cups milk
2 tbsp melted butter
1 tbsp granulated sugar
1 tsp vanilla extract
½ tsp salt

For the Cream Filling:

½ cup heavy whipping cream
4 oz cream cheese, softened
2 tbsp powdered sugar
½ tsp vanilla extract

For Topping:

1 cup fresh strawberries, sliced
1 banana, sliced
Powdered sugar (for dusting)
Honey or chocolate drizzle (optional)

Directions

Prepare the Crepes: In a blender, combine the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt. Blend until smooth and let the batter rest for 10 minutes.
Cook the Crepes: Heat a nonstick skillet over medium heat and lightly grease with butter. Pour about ¼ cup of batter into the pan, swirling to spread evenly. Cook for about 1-2 minutes until the edges lift, then flip and cook for another 30 seconds. Repeat with the remaining batter.
Make the Cream Filling: In a bowl, beat the heavy whipping cream, softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
Assemble the Crepes: Spread the cream filling inside each crepe, roll or fold them, and arrange on a plate.
Add Toppings: Top with sliced strawberries and bananas, dust with powdered sugar, and drizzle with honey or chocolate if desired.
Serve immediately and enjoy!

Servings and Timing

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories per serving: 260 kcal

Variations

Berry Delight: Add blueberries or raspberries for extra fruitiness.
Nutty Flavor: Sprinkle chopped almonds or hazelnuts on top for a crunchy texture.
Chocolate Lover’s Crepes: Mix cocoa powder into the batter and drizzle with extra chocolate.
Lemon Cream Crepes: Add lemon zest to the cream filling for a bright citrus twist.
Savory Option: Skip the sugar and vanilla in the crepes and fill with ricotta cheese and fresh herbs.

Storage/Reheating

Refrigeration: Store leftover crepes in an airtight container in the fridge for up to 2 days. Keep the filling separate for best results.
Freezing: Stack crepes with parchment paper between each, place in a freezer-safe bag, and freeze for up to 2 months. Thaw before using.
Reheating: Warm crepes in a nonstick pan over low heat or microwave for 15 seconds.

FAQs

Can I make the crepe batter ahead of time?

Yes, you can refrigerate the batter for up to 24 hours. Stir well before cooking.

How do I keep my crepes from tearing?

Ensure the batter is smooth and rested before cooking. Also, use a well-greased, nonstick pan.

Can I make these crepes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend.

What’s the best way to get thin crepes?

Tilt the pan quickly after pouring the batter to spread it evenly. A crepe spreader can also help.

Can I use a different type of cream for the filling?

Yes, mascarpone or Greek yogurt can be used instead of cream cheese for a slightly different texture.

What’s the best pan for making crepes?

A nonstick skillet or crepe pan works best to ensure easy flipping.

Can I use frozen strawberries?

Yes, but thaw and drain them before adding to prevent excess moisture.

How do I make the crepes crispier?

Cook slightly longer on each side until lightly golden for a firmer texture.

Can I add cocoa powder to the batter?

Yes, adding 1-2 tbsp of cocoa powder will create a chocolate-flavored crepe.

Can I make this recipe dairy-free?

Yes, use almond or oat milk for the crepe batter and coconut cream for the filling.

Conclusion

Strawberry & Cream Crepes are an elegant and delicious treat, perfect for a special occasion like Mother’s Day. With their soft, buttery texture, rich vanilla cream filling, and fresh fruit toppings, these crepes offer the perfect balance of flavors. Whether enjoyed as breakfast, brunch, or dessert, this recipe is sure to impress. Try it today and enjoy a touch of sweetness in every bite!

Strawberry & Cream Crepes

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Author: Mari
Total Time: 20 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Delicate, buttery crepes filled with a luscious vanilla cream and topped with fresh strawberries and bananas. A light and elegant treat perfect for Mother’s Day!

Instructions

Prepare the Crepes:
- In a blender, combine flour, eggs, milk, butter, sugar, vanilla, and salt. Blend until smooth and let the batter rest for 10 minutes.
- Heat a nonstick skillet over medium heat and lightly grease with butter. Pour about ¼ cup of batter into the pan, swirling to spread evenly.
- Cook for about 1-2 minutes until edges lift, then flip and cook for another 30 seconds. Repeat for remaining batter.
Make the Cream Filling:
- In a bowl, beat the heavy cream, cream cheese, powdered sugar, and vanilla until smooth and fluffy.
Assemble the Crepes:
- Spread the cream filling inside each crepe, roll or fold them, and arrange on a plate.
- Top with sliced strawberries and bananas, dust with powdered sugar, and drizzle with honey or chocolate if desired.