Soft, thin Strawberry Crepes filled with a creamy cheesecake style centre and finished with fresh strawberries are the kind of breakfast that makes people linger at the table. These are light and flexible, not rubbery or dry, and they wrap around a smooth, tangy filling that tastes indulgent without being heavy.
If you love strawberry cheesecake crepes but do not love turning on the oven, this recipe gives you the same flavour payoff with far less effort. It is simple enough for weekends, impressive enough for brunch guests, and dangerous enough that you will want seconds.
- What Makes These Strawberry Crepes Work
- What Goes Into Strawberry Crepes
- Add Ins and Substitutions Worth Trying
- How To Make Strawberry Crepes
- Pro Tips for Perfect Crepes Every Time
- Recipe FAQ’s
- Strawberry Cheesecake Crepes Recipe
What Makes These Strawberry Crepes Work
- The crepes stay soft and bendable because the batter is balanced to spread thinly without tearing or drying out.
- The filling tastes like cheesecake without baking thanks to a smooth blend of cream cheese and yoghurt that stays light and creamy.
- Fresh strawberries keep everything bright so the crepes never feel overly sweet or heavy.
- The recipe works for breakfast or dessert making these strawberry crepes with cream cheese incredibly versatile.
What Goes Into Strawberry Crepes
These Strawberry Crepes come together with simple, wholesome ingredients that create the perfect mix of tender crepes, creamy filling, and fresh berry sweetness.
- Cream Cheese: Forms the base of the strawberry cream cheese filling for crepes, adding a smooth, tangy richness reminiscent of strawberry cheesecake crepes.
- Fresh Strawberries: Juicy, sweet, and vibrant; they bring a burst of freshness in every bite.
- Spelt or All-Purpose Flour: Creates soft, pliable crepes that wrap beautifully around the filling.
- Vanilla Greek Yogurt: Adds a creamy texture and subtle sweetness to the filling, while keeping it light. If you prefer a more decadent version try my Authentic French Nutella Strawberry Crepes .
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Add Ins and Substitutions Worth Trying
If you want to switch things up, these options work beautifully without changing the base recipe.
- Lemon Zest: Adds brightness and sharpness to the filling.
- Mascarpone: Swap for Greek yoghurt if you want a richer cheesecake style texture.
- Dark Chocolate Drizzle: Turns the crepes into an easy dessert option.
- Toasted Nuts: Almonds or pistachios add crunch and contrast.
How To Make Strawberry Crepes
- Make the Batter: Whisk egg whites, almond milk, water, butter, and salt until smooth. Add the flour and sweetener, then whisk again until the batter is lump free.
- Heat and Oil the Pan: Set a medium nonstick pan over medium heat. Lightly spray with cooking oil and wipe with a paper towel to leave a thin, even film.
- Pour and Swirl: Add 1/4 cup batter to the center of the pan. Lift and swirl to evenly coat the base in a thin layer.
- Cook the First Side: Cook until the surface looks set and the edges turn golden. Loosen the edges gently with a spatula.
- Flip and Finish: Flip the crepe carefully and cook the underside for 20 to 30 seconds. Slide onto a plate to cool slightly.
- Repeat the Process: Re-spray and wipe the pan as needed. Pour 1/4 cup batter, swirl, cook, flip, and stack until all batter is used.
- Make the Filling : Beat cream cheese, yogurt, sweetener, lemon juice, and vanilla until smooth and creamy. Slice strawberries; fold some into the filling or keep them for topping.
- Fill and Serve: Spoon about 2 heaping tablespoons of cheesecake filling down the center of each crepe. Add strawberries, then optionally finish with strawberry jam and a dusting of icing sugar.
Strawberry Crepes are already a showstopper, but pairing them with the right sides can turn breakfast into a full brunch spread. Try them with a slice of Peanut Butter Chocolate Chip Banana Bread for a sweet-meets-savory balance, a warm bowl of Creamy Pumpkin and Spinach Soup with Crispy Bacon for a cozy contrast, or a plate of Garlic Prawns and Avocado Crostini to add a touch of indulgence.
Pro Tips for Perfect Crepes Every Time
- Let the batter rest so the flour hydrates properly and the crepes stay soft.
- Keep the heat moderate to avoid dry or brittle crepes.
- Stack cooked crepes under a clean towel to keep them warm and pliable while you finish cooking.
- Slice strawberries just before serving so they stay fresh and juicy.
Make sure your batter is smooth and the pan is well-heated before pouring. Also, flip gently using a thin spatula to keep the delicate crepes intact.
A medium nonstick or crepe-specific pan is ideal for even heat distribution and easy flipping. Avoid using heavy cast iron as it can be harder to swirl the batter evenly.
Absolutely. While the strawberry cream cheese filling for crepes is delicious on its own, you can add Nutella, lemon curd, or sliced bananas for variety.
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IngredientsUSMetric1x2x3x
Crepes
- ▢ 1 cup liquid egg whites or 4 large eggs
- ▢ 1 1/2 cups unsweetened almond milk
- ▢ 1/2 cup water
- ▢ 2 oz light butter or coconut oil melted
- ▢ 1/4 teaspoon salt
- ▢ 1/4 cup natural sweetener or sugar of choice
- ▢ 2 cups spelt flour or substitute for plain or all purpose flour
- ▢ Coking oil spray
Filling:
- ▢ 8 oz low fat/fat free cream cheese softened
- ▢ 8 oz low fat vanilla greek yoghurt
- ▢ 1/4 cups natural sweetener or sugar of choice
- ▢ 1 tablespoon lemon juice
- ▢ 1/2 teaspoon vanilla extract
- ▢ 4 cups fresh strawberries sliced
Instructions
Crepes:
- In a large bowl, whisk the egg whites (or eggs), milk, water, butter and salt until lump free. Add in the flour and whisk again until smooth.
- Spray a medium-sized nonstick pan with cooking oil and wipe over with a paper towel
- Pour 1/4 cup of batter per crepe onto the center of pan, while swirling and lifting the pan
- to evenly coat the entire pan base.
- Cook until the crepe is set and the edges begin to change to a gold colour
- Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds
- When cooked through, remove onto a separate plate, and repeat entire process with remaining batter: (cooking spray, wipe over, pour 1/4 cup batter per crepe, etc)
- While Crepes are frying, prepare cheesecake filling:
Cheesecake Filling:
- Combine cream cheese, yoghurt, sweetener/sugar, lemon juice, and vanilla until smooth.
- Slice the strawberries ready for serving (mix the strawberries through the cream cheese mixture, or serve separately onto serving plates)
- Spoon 2 heaping tablespoons of cheesecake onto the centre of each crepe, and serve with extra strawberries. Optional: top with strawberry jam/conserve and dust with icing sugar for extra decadence
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Strawberry Cheesecake Crepes
Ingredients
Crepes
- 1 cup liquid egg whites or 4 large eggs
- 1 1/2 cups unsweetened almond milk
- 1/2 cup water
- 2 oz light butter or coconut oil melted
- 1/4 teaspoon salt
- 1/4 cup natural sweetener or sugar of choice
- 2 cups spelt flour or substitute for plain or all purpose flour
- Coking oil spray
Filling:
- 8 oz low fat/fat free cream cheese softened
- 8 oz low fat vanilla greek yoghurt
- 1/4 cups natural sweetener or sugar of choice
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 4 cups fresh strawberries sliced
Instructions
Crepes:
- In a large bowl, whisk the egg whites (or eggs), milk, water, butter and salt until lump free. Add in the flour and whisk again until smooth.
- Spray a medium-sized nonstick pan with cooking oil and wipe over with a paper towel
- Pour 1/4 cup of batter per crepe onto the center of pan, while swirling and lifting the pan
- to evenly coat the entire pan base.
- Cook until the crepe is set and the edges begin to change to a gold colour
- Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds
- When cooked through, remove onto a separate plate, and repeat entire process with remaining batter: (cooking spray, wipe over, pour 1/4 cup batter per crepe, etc)
- While Crepes are frying, prepare cheesecake filling:
Cheesecake Filling:
- Combine cream cheese, yoghurt, sweetener/sugar, lemon juice, and vanilla until smooth.
- Slice the strawberries ready for serving (mix the strawberries through the cream cheese mixture, or serve separately onto serving plates)
- Spoon 2 heaping tablespoons of cheesecake onto the centre of each crepe, and serve with extra strawberries. Optional: top with strawberry jam/conserve and dust with icing sugar for extra decadence
Notes
Nutrition
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