Strawberry Cheesecake Crepes

Make these Strawberry Cheesecake Crepes for brunch this weekend! Filled with a delicious strawberry cream cheese and marshmallow fluff and fresh strawberries, then topped with graham cracker crumbs.  SO delicious.

If you’re looking for a breakfast or brunch recipe that’s a little extra special but easy too, these Strawberry Cheesecake Crepes are it!  We’ve filled them with my delicious Strawberry Fruit Fluff (which is amazing as a fruit dip too!), fresh chopped strawberries, then topped them with whipped cream and graham cracker crumbs.  Yes, they really are as delicious as they sound.

Crepes are easier to make than you think!

Don’t be afraid to make crepes…they’re actually pretty simple.  I shared a post with some great crepe-making tips, but really they’re not much harder to make than pancakes.  They key is a properly buttered non-stick pan.

Filled with Deliciousness!

The best thing about crepes is that you get to stuff them full of delicious ingredients!  There are no rules. However, sometimes following the rules ends up being the best because the results are SO DARN GOOD.  Like these Strawberry Cheesecake Crepes for example.  You are going to want to follow the recipe for these crepes because you don’t want to miss the strawberry marshmallow whipped cream fluff…it’s the best.

Cheesecake for breakfast?  YES.

In keeping with the strawberry cheesecake theme, once the crepes are filled with the cheesecake fluff, you top them with extra whipped cream and graham cracker crumbs.  The graham cracker crumbs are surprisingly delicious and a perfect topping on these crepes.

A perfect brunch, holiday or special occasion treat!

Honestly these crepes are perfect any time, but they would be especially wonderful for Mother’s Day, Easter, birthdays, or any special occasion.

Recipe Tips

• Recipe Timeline:
  • Make the crepe batter first because it has to rest for 30 minutes in the fridge before using it.
  • Then make the strawberry cream cheese fluff and extra whipped cream.
  • Chop the strawberries.
• Strawberry Cream Cheese Fluff:
  • The recipe for the Strawberry Fluff calls for 2 cups of whipped cream.  But you also want extra whipped cream for topping the crepes, so I whip 500 mL of whipping cream and this seems to be enough for both.
  • Marshmallow Fluff:  It’s also sometimes called Marshmallow Creme. You can find it in small plastic containers in the candy aisle (sometimes it’s also in the baking aisle). The containers are usually 198 g which is what I use.
  • Strawberry Cream Cheese:  I use the 227 g Philadelphia Spreadable Strawberry Cream Cheese
• Graham Cracker Crumbs:
  • Graham cracker crumbs are a delicious garnish for these crepes.  You can buy them ready-made in the baking aisle.  You don’t need a lot for these crepes, you just want to lightly sprinkle them on your crepe right before you’re ready to eat.
• Tips for Making Crepes:  For all my tips for making crepes, visit my Crepe post here.

Strawberry Cheesecake Crepes

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Make these Strawberry Cheesecake Crepes for brunch this weekend! Filled with a delicious strawberry cream cheese and marshmallow fluff and fresh strawberries, then topped with graham cracker crumbs.  SO delicious.

• Author: Jo-Anna Rooney
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 15 - 20 crepes 1x
• Category: Breakfast

Ingredients

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Strawberry Cheesecake Fluff:

• 1 – 8 oz jar of marshmallow cream (fluff)
• 1 – 250 g container of spreadable strawberry cream cheese
• 2 cups of whipped whipping cream (make sure you whip it up first before combining all the ingredients)

Crepes:

• 1 cup all purpose flour
• 1 cup milk
• 1/2 cup warm water
• 4 eggs
• 4 tbsp butter, melted
• 3 tbsp sugar
• pinch salt

Toppings:

• 1 lb fresh strawberries, chopped
• 2 cups extra whipped cream
• 1/2 cup graham cracker crumbs (for sprinkling)

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Instructions

Crepes:

1. Make the crepe batter first because it has to rest for 30 minutes in the fridge before using it.  (Then while it’s resting in the fridge, make the strawberry cheesecake fluff.)
2. Using a blender (I like to use a hand blender), combine all of the above crepe ingredients until smooth.
3. Then cover the batter and put it in the fridge for at least 30 minutes.  Recipe Tip: You can make this batter a day ahead as well, as it keeps beautifully when refrigerated!

Strawberry Cheesecake Fluff:

1. While the crepe batter is resting in the fridge you can make the strawberry cheesecake fluff.
2. Using a mixer combine the marshmallow fluff, strawberry cream cheese and whipped cream. Beat until smooth.
3. Refrigerate until ready to serve.

Putting the crepes together:

1. When you are ready to cook the crepes, preheat your pan to low-medium heat, and coat it with butter.
2. Stir your batter, and pour about 2-3 tbsp into the pan. Then lift the pan off the burner, tilting and rotating it so the batter forms a thin circle.
3. Cook until the top is set, then flip.
4. NOTE: Crepes can be eaten as they come off the pan, or you can stack them until the batter is gone, and you are ready to eat.  We think they’re best as they come off the pan because they’re still warm.
5. Once the crepe is cooked, fill each crepe with 2 – 3 heaping tablespoons of the strawberry fluff, and 1 – 2 tablespoons of chopped strawberries.
6. Fold the crepe in half, then in half again to form the triangles you see in my pictures.
7. Add a dollop of whipped cream and a sprinkle of graham cracker crumbs and enjoy!

Keywords: crepes

More Delicious Breakfast Recipes to Try:

• Sheet Pan Pancakes
• Mini Apple Pie Dutch Babies
• Blueberry Sour Cream Pancakes
• Mom’s Oatmeal Pancakes
• Bacon and Cheese Quiche

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Have a delicious day!