Strawberry Crepes Recipe: Cream Cheese & Chocolate Drizzle

Strawberry Crepes Recipe: Cream Cheese & Chocolate Drizzle – DianaRecipesMy Strawberry Crepes Story

If you’d told me years ago that I’d be flipping delicate Strawberry Crepes on a quiet Sunday morning, I would’ve laughed. Crepes felt too fancy — something you only ordered at cafés with twinkly lights and French music.

But then, one spring morning, something magical happened.

I had a handful of strawberries that were too soft for a salad, a bit of cream cheese in the fridge, and Grandma’s old non-stick skillet — scratched but full of memories. I remembered how she used to say, “When you make something simple with love, it always feels like magic.”

So I whisked, poured, swirled, and prayed the batter wouldn’t tear. The first one did (of course it did), but by the third, the kitchen smelled like butter and sugar, and I realized — these aren’t just crepes. They’re edible hugs.

Now, every time I make Strawberry Crepes with Chocolate Drizzle, I think of her. She never made crepes herself, but she made everything else with that same quiet love. And these crepes? They’ve got her spirit written all over them.

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What Makes These Strawberry Crepes So Special

They’re soft, buttery, and paper-thin — wrapped around a sweet, tangy cream cheese filling and topped with juicy strawberries and silky chocolate drizzle. They look elegant enough for brunch guests but are secretly easy to make.

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The Crepe Batter

• 1 cup (125 g) all-purpose flour
• 2 large eggs
• 1 ½ cups (360 ml) milk
• 2 tbsp melted butter
• 1 tbsp sugar
• 1 tsp vanilla extract
• Pinch of salt

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The Filling

• 8 oz (225 g) cream cheese, softened
• ¼ cup (50 g) sugar
• ½ tsp vanilla extract
• ½ cup (120 ml) heavy whipping cream

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The Strawberry Topping

• 2 cups (300 g) fresh strawberries, sliced
• 2 tbsp sugar
• 1 tsp lemon juice

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The Chocolate Drizzle

• ½ cup (85 g) chocolate chips
• 2 tbsp heavy cream
• 1 tsp butter

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Time Investment That’s Actually Worth It

• Prep: 20 minutes
• Cook: 25 minutes
• Total: 45 minutes

It’s weekend indulgence without the stress — and the cleanup is minimal if you line your counter with parchment like Grandma did.

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Step 1 – Make the Batter

In a blender, combine flour, eggs, milk, butter, sugar, vanilla, and salt. Blend until smooth. Let the batter rest for 15–20 minutes — it gives the flour time to relax, so the crepes turn out tender.

Diana’s Tip: Grandma always said, “Rest the dough, and it’ll rest you.” She was right — don’t skip the rest time.

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Step 2 – Cook the Crepes

Heat a non-stick skillet over medium-low and brush lightly with butter. Pour in ¼ cup of batter, tilting the pan until it covers the bottom evenly.

Cook for 1–2 minutes until the edges lift, then flip and cook 20–30 seconds on the other side. Stack cooked crepes between sheets of parchment to keep them soft.

What to Watch For: The first crepe is the “tester.” If it’s too thick, thin the batter with a splash of milk.

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Step 3 – Make the Filling

Beat cream cheese, sugar, and vanilla until smooth. In another bowl, whip cream until soft peaks form. Fold whipped cream into the cream cheese mixture until fluffy.

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Step 4 – Sweeten the Strawberries

Toss sliced strawberries with sugar and lemon juice. Let them sit 10 minutes to create a sweet syrup.

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Step 5 – Melt the Chocolate

In a microwave-safe bowl, melt chocolate chips, butter, and cream in 30-second bursts, stirring until glossy.

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Step 6 – Assemble the Dream

Spread 2 tablespoons of filling on each crepe. Add a spoonful of strawberries, roll or fold, and drizzle with melted chocolate.

Diana’s Tip: I use a small spoon to flick the chocolate like an artist — messy but beautiful.

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Why I Love Serving These

These Strawberry Crepes are my go-to for Valentine’s Day brunch or holiday breakfasts. They look fancy, taste divine, and feel like a small act of self-care.

Per Serving: ~280 cal | Fat 14 g | Carbs 30 g | Protein 6 g

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How I Make Them Even Better

• Add crunch: Sprinkle crushed almonds or pistachios on top.
• Add freshness: Serve with mint leaves.
• For extra indulgence: Add a dollop of whipped cream before serving.

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How I Serve This

When friends come over, I serve these Strawberry Crepes with cappuccinos and my King’s Hawaiian Cheesecake Danish – Sweet & Fluffy in 30 Minutes.

And yes — I always share photos on Pinterest (@DianaCookinge) because nothing makes me happier than a crepe stack that looks like dessert art.

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Learn from My Kitchen Disasters

• Mistake #1: Batter too thick → crepes turn pancake-like.
  Fix: Add a splash of milk.
• Mistake #2: Heat too high → crispy edges, soft centers.
  Fix: Medium-low heat is perfect.
• Mistake #3: Rushing the rest time.
  Fix: Patience = silkier texture.

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Meal Prep Magic

Make Ahead: Batter keeps 2 days in the fridge.
Store: Wrap cooled crepes in plastic; refrigerate up to 3 days.
Reheat: Warm briefly in a pan or microwave for 10 seconds.
Freeze: Stack between parchment, freeze up to 1 month.