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Dessert Crepes with Strawberry Cream Filling

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“Yummy!! This recipe will knock the socks off any guest! This recipe my mother originally found out of a cookbook, but unfortunately I do not know which. This works well with both frozen and fresh strawberries. I'd imagine almost any fruit could be substituted as well. (Prep time does not include chilling of strawberries).”
12 6inch Crepes

Ingredients Nutrition


  1. To make strawberry cream: Combine the strawberries and sugar and chill, anywhere from an hour to overnight.
  2. Drain excess water from strawberries and sugar.
  3. In mixing bowl blend cream cheese and powdered sugar until smooth.
  4. Stir in reserved strawberries.
  5. To make dessert crepes: Beat eggs; add remaining ingredients (batter can be refrigerated up to 2 hours).
  6. Heat pan over med-high heat (you can use an actual crepe pan, but I just use a small frying pan).
  7. When a few drops of water sprinkled on the pan bounces is about the right temperature.
  8. Pour about 1/8 C of batter into pan, tilting to spread evenly.
  9. When the crepe has turned a light brown color you may or may not want to turn to brown other side.
  10. Turn to brown other side if batter has not set.
  11. Fill crepes with strawberry cream.
  12. May serve immedietly or chills well in the refrigerator (up to 2 days).
  13. Before serving I usually sprinkle a little extra powdered sugar on the crepes.
  14. The dessert crepe receipe will also work well with many other fillings.

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