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A warm and inviting photo of a woman serving strawberry crepe cookies, perfectly cooked and garnished with fresh herbs and powdered sugar. The background features sides like fresh strawberries and a bowl of whipped cream, set in a cozy kitchen with a wooden table and soft, warm lighting.

Delicious Strawberry Crepe Cookie Recipe | Sweet Treats

Strawberry Crepe Cookies combine the light, delicate texture of French crepes with a creamy, tangy strawberry filling. These cookies are a perfect balance of sweet, fruity flavors, ideal for any special occasion or afternoon treat.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine American, French
Servings 16 crepes
Calories 557 kcal

Equipment

  • - Blender
  • - Electric Mixer
  • - Griddle or non-stick skillet
  • - Spatula
  • - Mixing bowls
  • - Offset spatula or spoon

Ingredients
  

  • *For the Crepe Batter:*
  • - 2 1/2 cups all-purpose flour
  • - 2 tablespoons white sugar
  • - 1/2 teaspoon salt
  • - 5 large eggs
  • - 3 1/4 cups whole milk
  • - 2 1/2 tablespoons vegetable oil
  • - 1/2 teaspoon vanilla extract
  • - Zest of 1 lemon
  • *For the Strawberry Filling:*
  • - 4 cups fresh strawberries sliced
  • - 1 10-ounce jar strawberry jam
  • - 2 tablespoons water
  • - Optional: Freeze-dried strawberries to taste
  • *For the Cream Cheese Filling:*
  • - 1 8-ounce package cream cheese, softened
  • - 1 1/4 cups sifted confectioners' sugar
  • - 1 tablespoon lemon juice
  • - 1 teaspoon lemon zest
  • - 1/2 teaspoon vanilla extract
  • - 1 cup heavy cream whipped

Instructions
 

  • **Make the Crepe Batter:**
  • In a blender, combine the flour, sugar, and salt. Add the eggs, milk, oil, vanilla, and lemon zest. Blend until smooth. Let the batter chill in the fridge for 30 minutes.
  • **Prepare the Strawberry Filling:**
  • Slice the strawberries and set aside. For a smoother filling, heat the strawberry jam with water until combined, then cool.
  • **Cook the Crepes:**
  • Heat a lightly oiled griddle or skillet over medium heat. Pour about 2 tablespoons of batter into the pan, swirling to spread evenly. Cook each side for 1-1.5 minutes until golden brown. Stack the crepes and cover with a damp towel to keep them soft.
  • **Make the Cream Cheese Filling:**
  • Beat the softened cream cheese with the sifted sugar, lemon juice, lemon zest, and vanilla extract until smooth. Gently fold in the whipped heavy cream for a light, airy texture.
  • **Assemble the Cookies:**
  • For each cookie, spread a layer of cream cheese filling on a crepe, then add a few strawberry slices. Roll up the crepe gently, ensuring the filling is spread evenly. Arrange the crepes on a platter.
  • **Chill and Serve:**
  • Chill the cookies in the fridge for at least 1 hour to set. Serve at room temperature with additional cream cheese and sliced strawberries on top.