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Strawberry Cheesecake Crepes


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

Description

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.


Ingredients

Scale

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)

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!
  • Category: Breakfast

Keywords: crepes