Strawberry Cream Cheese Stuffed Crepes

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Impress your Sunday brunch guests with the easy but impressive stuffed crepes!

When it comes to breakfast, stuffed crepes are just about the epitome of decadence. However, with the right substitutions, these elegant breakfast treats are actually fairly light! For these strawberry cream cheese stuffed crepes, we’ve used fat-free cream cheese and a tablespoon of honey for the filling. And of course, you can’t beat the natural sweetness of fresh strawberries. This recipe uses clean ingredients for a breakfast indulgence that’s actually as light as the delicate crepes themselves.

If you’re more of a flapjacks-on-the-griddle kind of girl who shies away from more complex recipes, don’t let the hype scare you! These crepes are actually super easy to make! Crepes may have a reputation for being pancakes’ elite city cousins, but this “fancy” brunch treat is actually a cinch to whip up. It only takes five simple ingredients and two minutes in the pan to get the paper-thin crepes of your dreams. Meanwhile, this recipe is not only simple, but also healthier than your average breakfast treat. Made with whole-wheat flour and coconut oil, this recipe yields crepes that are light and healthy, inside and out!

Seemingly decadent, these strawberry cream cheese stuffed crepes will wow at brunch. Perfect for a holiday breakfast or Sunday brunch, these light and tasty treats are an indulgence you can feel good about. Serve them up along with some of our other brunch favorites for a guilt-free way to satisfy your sweet tooth!

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Strawberry Cream Cheese Stuffed Crepes

For breakfast, lunch, or in-between, these crepes are just the thing to satisfy your sweet tooth.
Yield 4 people
Serving Size 1 filled crepe
Course Breakfast, Lunch, Snack
Cuisine French


For the Crepes

  • 2 eggs
  • 1 cup whole-wheat flour
  • 3/4 cup almond milk
  • 1/2 cup water
  • 3 tablespoons coconut oil melted

For the Filling

  • 1/2 cup cream cheese fat-free
  • 1/4 cup strawberries fresh, sliced
  • 1 tablespoon honey


For the Crepes

  • Combine all ingredients in a blender and mix until smooth. Batter should be very thin.
  • Heat a skillet (or a griddle) on medium-high heat. Pour 1/4 cup of the batter onto the hot pan and use a ladle to swirl the crepe into a thin circle. Cook for about 1 minute and then quickly and carefully flip to cook the second side. Cook for another minute and remove from the pan. Repeat with the remaining batter.

For the Filling

  • Combine all the ingredients and mix until well blended.
  • Place 1 to 2 tablespoons in a line down the middle of a cooked crepe. Roll the crepe into a burrito shape and serve. Enjoy!

Nutrition Information

Serving: 1filled crepe | Calories: 283kcal | Carbohydrates: 30g | Protein: 13g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 314mg | Fiber: 4g | Sugar: 7g |
SmartPoints (Freestyle): 11
Keywords Budget-Friendly, Kid-Friendly, Quick and Easy, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

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