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Creamy Strawberry Crepes

Find the original recipe on Allrecipes here

Prep: 30 mins

Cook:30 mins

Total:1 hr


Yield:12 filled crepes

This is a favorite treat for us. Every time I start making them, people migrate to the kitchen. Maybe one of the reasons it's a favorite recipe is yes, the crepes are delicious, but it's also the memories of laughter, warmth, and togetherness that come with it. This is exactly the recipe that inspired the restaurant Heroes Wear Crepes in the short story, The Matchmaker' Catch. Bon appetit and happy reading!


  • 3 eggs 

  • ½ cup milk

  • ½ cup water

  • 3 tablespoons butter, melted

  • ¾ cup all-purpose flour 

  • ½ teaspoon salt

  • 1 (8 ounce) package cream cheese, softened

  • 2 tablespoons and 1 teaspoons and ½ teaspoon sifted confectioners' sugar

  • 1 tablespoon lemon juice

  • 1 teaspoons lemon zest

  • ½ teaspoon vanilla extract

  • 1 cups heavy cream, whipped

  • ½ cup sliced strawberries


  • Step 1

    Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.

  • Step 2

    Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.

  • Step 3

    Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.

  • Step 4

    To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Nutrition Facts 

Per Serving:


557 calories; protein 9.8g; carbohydrates 49.4g; fat 36.8g; cholesterol 205.3mg; sodium 405.9mg. For full nutrition info, please head to for the original recipe.  

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