Go Back

Strawberry Cheese Crepes - Healthy Option

These decadent strawberry cheese crepes are a showstopper and then some. This is a perfect dessert or brunch dish that will wow your guests. The crepes surround a light, creamy cheese and strawberry filling and are topped with a luscious strawberry sauce. Seconds, anyone?
Course Brunch, Desserts
Cuisine French
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 crepes


For the Crepes

  • 1 1/4 cups all-purpose white flour
  • 1/4 cup sugar
  • 1/4 tsp. Salt
  • 1/4 cup whole eggs
  • 1/4 cup egg whites
  • 1 2/3 cups skim milk

For the Strawberry Cheese Filling

  • 12 ounces fat-free cream cheese
  • 1/3 cup sugar
  • 2 1/2 tsp. vanilla extract
  • 2 1/2 cups fresh strawberries, sliced

For the Topping

  • 1 lb. frozen, unsweetened strawberries, thawed
  • 1 tbsp. honey
  • 2 tbsp. cornstrach
  • 2 tbsp. water


  1. Place flour, sugar, and salt in a medium bowl and stir. Make a well in the center of the flour mixture and add eggs.
  2. Mix egg and flour while pouring milk into the bowl, stirring well to combine. Beat with electric beater until it's free of lumps. Let stand for 5-10 minutes until slightly thickened.
  3. Spray a non-stick saute pan with non-stick cooking spray and heat pan on medium high. Add a 1/4 cup of batter to pan and swirl around the pan.
  4. As the edges cook, use a spatula to lift the edges of the crepe. After about 1 minute, flip the crepe over and cook for approximately 30 seconds.
  5. To make filling, hand-mix with spoon (or blend with electric mixer on VERY slow speed as not to make too thin) the cream cheese, sugar and vanilla extra until combined.
  6. To make topping, place thawed strawberries in food processor with honey and process until blended. Add to a saucepan and heat until boiling.
  7. In a separate bowl, mix the cornstarch and water and make a paste. If mixture is too thick, add slightly more water--a little at a time. Add the cornstarch-water paste to the boiling topping mixture and continue boiling until thickened. Let cool.
  8. To assemble the crepes, fill each center of the crepe with 1/4 cup strawberry/cream cheese filling.
  9. Wrap each crepe by bringing up the sides first and then rolling away from you to seal edges.
  10. Top each crepe with 2 tbsp. sauce.

Recipe Notes


Nutrition Information Per Serving
Calories:  190
Total Fat: 1g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 15mg
Protein: 9g
Carbohydrates: 38g
Sodium: 270mg
Fiber: 2g