Skip to Content

Strawberries and cream cheese crepes

Serves 4

Medically reviewed on Jun 17, 2017

Dietitian Tip

Using whipped cream cheese in these crepes instead of regular cream cheese saves one-third of the calories, fat and sodium. The recipe works with other berries as well as stone fruit such as sliced peaches or apricots.


  • 4 tablespoons cream cheese, softened
  • 2 tablespoons sifted powdered sugar
  • 2 teaspoons vanilla extract
  • 2 prepackaged crepes, each about 8 inches in diameter
  • 8 strawberries, hulled and sliced
  • 1 teaspoon powdered sugar for garnish
  • 2 tablespoons caramel sauce, warmed


Heat the oven to 325 F. Lightly coat a baking dish with cooking spray.

In a mixing bowl, blend the cream cheese until smooth using an electric mixer. Add the powdered sugar and vanilla. Mix well.

Spread 1/2 of the cream cheese mixture on each crepe, leaving 1/2 inch around the edge. Top with 2 tablespoons strawberries. Roll up and place seam-side down in the prepared baking dish. Bake until lightly browned, about 10 minutes.

Cut crepes in half. Transfer to four individual serving plates. Sprinkle each with powdered sugar and top with 1/2 tablespoon caramel sauce. Serve immediately.

Nutritional Analysis (per serving)

Serving Size1/2 crepe
Carbohydrate17 g
Cholesterol37 mg
Fiber0.5 g
Protein3 g
Sodium161 mg
Monounsaturated Fat0.5 g
Saturated Fat4 g
Total Fat7 g

© 1998-2018 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of use