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A brunch recipe that is as impressive as it is delicious.  Delicate crepes, filled with a cream cheese and strawberry filling that is perfect for breakfast or brunch or as a beautiful dessert.



11/2 cups milk

3 large eggs

2 tablespoons butter, melted

1 teaspoon finely minced lemon zest

1 teaspoon vanilla extract

11/4 cups all-purpose flour

2 tablespoons powdered sugar

Dash salt


1/2 cup sugar

2 tablespoons cornstarch

3/4 cup water

1 tablespoon lemon juice

1 teaspoon finely minced lemon zest

1 teaspoon strawberry extract

1 teaspoon vanilla extract

4 cups sliced fresh strawberries


1 cup heavy whipping cream

1 package (8 ounces) cream cheese, softened

2 cups confectioners’ sugar

1 teaspoon vanilla extract


Make the crepes:

In a medium bowl, combine the milk, eggs, butter, lemon zest, and extract. 

In a large bowl, use a fork to combine the flour, sugar and salt.  Use a whisk to combine the milk mixture into the dry ingredients and mix well. Cover and refrigerate for 1 hour.

Heat a lightly greased 10-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; using  two offset spatulas or butter knives, turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

Make the topping:

In a small saucepan, combine the sugar and cornstarch; stir in water, lemon zest, and lemon juice until smooth. Bring to a boil over medium heat.  Cook, stirring for 1 minute or until thickened. Stir in both the vanilla and strawberry extract. Cool completely. Stir in the strawberries.

Make the filling:

In a small bowl using a hand mixer, beat the heavy cream until stiff peaks form; set aside. 

In a large bowl using a hand mixer, beat the cream cheese, powdered sugar, and vanilla until smooth.  Gently fold in the whipped cream using a spatula. 

To assemble:

Spoon 2 tablespoons of filling down the center of each crepe. Top with strawberry topping.  Gently roll up the crepe.

Top with additional topping, if desired.  Garnish with a sprig of fresh mint.


You can make the crepes ahead of time by storing them in the refrigerator or freezer.  Fold each crepe into fourths and store them in a ziplock bag for 2 – 3 days in the refirgerator or up to 3 months in the freezer.

To thaw:  wrap the crepes in a damp papertowel and microwave for 15 – 20 seconds or until warm.

  • Prep Time: 25 minutes, plus 1 hour chilling
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Cuisine: French