"This recipe has been a family favorite for over 30 years! These crepes are delicious and very rich! Be sure you have at least 1 hour to prepare, they are worth every minute!" — meliss
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1 (8 ounce) package
cream cheese, softened
1 1/4 cups
sifted confectioners' sugar
heavy cream, whipped
I fell in love with crepes one year at IHOP when they were offering them seasonally. This is a yummy substitute that fills my craving until it's offered again. I give it four stars though because I found the recipe needed some changes.
I did the last steps of making the cream cheese filling and whipping the cream first, and I put it in the fridge. I'm glad I did this, because cooking the crepes was VERY time-consuming. 2 tablespoons of batter made the crepes too tiny, even when I did tip the pan every which way. So I upped it to about 4 tablespoons or a little less than 1/4 a cup. I also had to cook it on less than medium heat or else it set too fast before I could spread the batter.
If I had to change anything about my experience, I would have made sure my husband was home to entertain our 15 month old daughter. Cooking the crepes took so long, let's just say by the time I was done I had a screaming baby, a toy-scattered kitchen, and a messy diaper by the end of it. If I had used 2 Tablespoons of batter each time, I would have been cooking half the day and brunch would have become afternoon dinner.
Time-consuming-- yes, but it's worth the result-- at least until IHOP brings back the crepes!
I wasn't crazy about this one, but it wasn't awful either. In my opinion, the whole thing was way too sweet, which is something I rarely say. To balance out the tooth achingly sweet taste, I added 1/2 of ricotta cheese to the filling, and added some extra lemon juice and zest to really cut through and make a cleaner flavor. Overall, a good recipe for those wanting cavities, but it was simply too sweet for my taste.
I thought this recipe was great, the filing was a little too sweet for my husband so next time i will cut back on the sugar and i didnt use the lemon zest but aside from that they were excellent
For my best friend's bridal shower I chose a theme "Parisian Cafe" and I used this recipe for the crepes I made as appetizers. I used this recipe in combination with the recipe "Dessert Crepes" also from allrecipes. Everyone LOVED them. One person even told me that these crepes were better than some that she had at her favorite restaurant :) I also ended up making them again a few days after the shower because they were so good. Both times I made them I didn't use lemon zest and the cream cheese filling still tasted great. The second time I didn't use lemon zest or lemon juice and they were still delicious.
I made these for my husband today and with the exception of leaving out lemon juice ( I was out) I followed the recipe to the letter. My Husband ran out of adjectives describing how wonderful they were. This will be a weekly item for him and I thank you for the fabulous recipe!
These were sooooooo good! After reading other reviews, I used less than the full amount of powdered sugar. I also used regular whipping creamed and whipped it without sweetening it. The filling turned out sweet but not too sweet. I sliced my strawberries, tossed them with sugar and put them in the fridge while I did the filling and the crepes. My crepes turned out okay but not great. Kind of blah tasting and they didn't look right but they worked, I think it was my pan. Still a delicious meal!
I made these for my wife for her birthday and she loved 'em!
I grew up on strawberry crepes but do not make them very often. Decided to try this recipe as I make myself strawberry crepes for Mother's Day. This was delicious! I love sweets and these were perfect with a glass of milk. I will be making crepes more often now that I have this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Strawberry Crepes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 331
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