Description
Delight in these light and tender Strawberry Cheesecake Crepes, featuring thin, delicate crepes filled with a rich and creamy cheesecake filling, topped with fresh, juicy strawberries. Perfect for a special breakfast, brunch, or dessert, this recipe combines the best of French crepes and classic American cheesecake flavors.
Ingredients
Scale
Crepe Batter
- 1 cup of Flour
- Pinch of Salt
- 2 Eggs
- 1 Tablespoon of Sugar
- 1 1/2 cups Milk
- 1 teaspoon of Vanilla
- 1 Tablespoon of Butter – for the Crepe Maker
Cheesecake Filling
- 2 – 8 ounce packages of Cream Cheese – softened
- 1/4 Cup of Heavy Whipping Cream
- 1/3 cup of Sugar
- 1/2 cup of Powdered Sugar
- 1/2 teaspoon of Vanilla
Toppings
- Fresh Strawberries – washed and sliced
Instructions
- Prepare the Crepe Batter: In a large bowl, whisk together the eggs, milk, vanilla, and sugar until the mixture is light and smooth. Gradually add the flour and a pinch of salt, whisking continuously until the batter is free of lumps and has a smooth consistency. Allow the batter to rest for 20 minutes; bubbles will form on top which is normal and indicates the batter is ready.
- Cook the Crepes: Turn the crepe maker onto a low setting and preheat. Add 1 tablespoon of butter to the surface and let it melt completely. Pour about 1/4 cup of the crepe batter onto the crepe maker, and quickly spread it thin using crepe maker tools or the back of a spoon to form a delicate thin layer. Cook the crepe for approximately 3 minutes until the edges start to lift, then flip it over and cook for an additional minute. Carefully remove the crepe using a crepe tool, and place it on a plate or parchment paper. Repeat this process until all the batter is used.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add heavy whipping cream, sugar, powdered sugar, and vanilla extract. Continue to beat until the mixture is light, fluffy, and well combined.
- Assemble the Crepes: Place a crepe on a serving plate and spread a generous layer of the cheesecake filling over its surface. Top the filling with a handful of fresh, sliced strawberries. Carefully fold or roll the crepe to encase the filling and fruit. Repeat for remaining crepes.
- Serve: Serve the strawberry cheesecake crepes immediately or chill briefly in the refrigerator before serving for a firmer filling. Garnish with additional strawberries or a dusting of powdered sugar if desired.
Notes
- Allowing the crepe batter to rest improves the texture and helps eliminate lumps.
- Use softened cream cheese at room temperature to ensure a smooth cheesecake filling.
- If you don’t have a crepe maker, a non-stick skillet or frying pan can be used instead.
- Fresh strawberries can be substituted with other berries or fruits of choice.
- To make ahead, crepes and cheesecake filling can be prepared separately and assembled just before serving.