Inside: An easy recipe for fresh strawberry cheesecake crepes. Is it a breakfast or a dessert? I don’t know, but I do know these crepes stuffed with a fluffy cheesecake filling and topped with fresh berries are my favorite summer treat!
This post was written in partnership with Kroger. Thoughts and opinions are my own.
The first time I made crepes, I was 19 years old and studying abroad in France. I was on a college budget and ordered crepes daily, both because they were delicious, but also because they were usually the cheapest thing on the menu. And one of my professors joked that I’d be able to save even more money if I just whipped them up myself, in the dormitory kitchen.
She wasn’t wrong. Even though they look fancy, crepes are ridiculously easy to make and you just need a few simple ingredients, most of which I bet you already have on hand. Milk. Butter. Flour. A couple of eggs. A spoon of sugar and dash of vanilla extract if you’re feeling fancy. That’s it.
And this afternoon, I found myself popping into Kroger to pick up some fresh flowers. It was the last day of theater camp for my little one, and I wanted to present her with a bouquet of fresh flowers after her performance. As soon as I walked in, I saw the display of fresh berries. And you guys. I was mesmerized. Is there anything better than plump, ripe berries in the summer? Did you know that Kroger sources their high quality fresh produce from thousands of local suppliers? These were fresh LOCAL berries.
So I grabbed some strawberries. And some blueberries. And I didn’t quite know what I was going to do with them. I thought I might want to make my husband a fresh berry cheesecake, one of his favorite desserts. But you guys. It’s almost August. I didn’t want to turn on the stove.
And then it hit me. Crepes. But not just ANY crepes. Fresh strawberry cheesecake crepes.
Buttery thin crepes, stuffed with a fluffy cheesecake filling, and crowned with those delicious, ripe berries. There were just a few things I needed to make it happen, so off I went.
I wanted a light layer of strawberry jam on my crepes, and so I headed over to grab a jar of Simple Truth Organic® Strawberry Fruit Spread. Available exclusively at The Kroger Co. Family of Stores, Simple Truth and Simple Truth Organic® brand of products are high quality, delicious, and free from 101+ preservatives and ingredients.
I also snagged a bottle of their Madagascar vanilla extract. This organic extract is my favorite, and it’s also really affordable. Vanilla extract can be really pricey, you guys! I also grabbed a block of the Simple Truth Organic® brand of cream cheese. First, it’s high quality and organic, but it’s ALSO more affordable than the name brand cream cheese (which isn’t even organic) so really, this is a no brainer.
I checked out, drove home, and before I knew it, I had whipped up a batch of strawberry cheesecake crepes. Like magic.
Strawberry Cheesecake Crepes
Even though there are a few steps, this is a pretty simple recipe. You can make your crepes and cheesecake filling ahead of time if you’d like and just keep refrigerated until ready to serve.
Step 1: Cook up a batch of crepes.
Step 2 : Spread a thin layer of strawberry fruit spread on your crepe.
Step 3: Top with your cheesecake filling.
Step 4: Roll and repeat.
Step 5: Top with fresh berries, powdered sugar, and win the day.
See? My strawberry cheesecake crepes couldn’t be easier.
Strawberry Cheesecake Crepes
This simple recipe makes an indulgent breakfast or delicious summer dessert. Showcasing fresh berries and a light cheesecake filling, these strawberry cheesecake crepes will become a family favorite.
- 1 cup flour
- 1 cup milk
- 3 tbsp melted butter
- 2 large eggs
- 1 tbsp sugar
- 1/2 tsp Madagascar vanilla extract
- 1 block cream cheese, softened
- 1/2 cup milk
- 1/3 cup powdered sugar
- 1 tsp Madagascar vanilla extract
- 4 tbsp strawberry fruit spread
- fresh strawberries and blueberries
- powdered sugar
For the crepes
Mix together flour, milk, melted butter, eggs, sugar and vanilla extract until well incorporated. Let batter sit for 2 minutes or until bubbles disappear.
Place an 8 inch nonstick skillet over medium heat. Since you're using a nonstick pan, there is no need to add butter to the pan. Keep pan over heat for about a minute until heated through, and add in a quarter cup of batter, while lightly swirling pan to fully coat the bottom.
Cook for about 45 seconds, or until lightly brown, and then flip, cooking an additional 15-20 seconds.
Stack cooked crepes on a plate until cool.
For the cheesecake filling
Beat together softened cream cheese, milk, powdered sugar and vanilla extract for two minutes, until light and fluffy.
Spread a thin layer of strawberry fruit spread on crepe, and top with a cheesecake filling. Roll and repeat until all your crepes are filled. Top with powdered sugar and fresh berries. Enjoy!