This recipe has been a family favorite for over 30 years! These crepes are delicious and very rich! Be sure you have at least 1 hour to prepare, they are worth every minute!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.

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  • Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.

  • Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.

  • To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Nutrition Facts

557.2 calories; 9.8 g protein; 49.4 g carbohydrates; 205.3 mg cholesterol; 405.9 mg sodium. Full Nutrition

Reviews (263)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/20/2008
I fell in love with crepes one year at IHOP when they were offering them seasonally. This is a yummy substitute that fills my craving until it's offered again. I give it four stars though because I found the recipe needed some changes. I did the last steps of making the cream cheese filling and whipping the cream first, and I put it in the fridge. I'm glad I did this, because cooking the crepes was VERY time-consuming. 2 tablespoons of batter made the crepes too tiny, even when I did tip the pan every which way. So I upped it to about 4 tablespoons or a little less than 1/4 a cup. I also had to cook it on less than medium heat or else it set too fast before I could spread the batter. If I had to change anything about my experience, I would have made sure my husband was home to entertain our 15 month old daughter. Cooking the crepes took so long, let's just say by the time I was done I had a screaming baby, a toy-scattered kitchen, and a messy diaper by the end of it. If I had used 2 Tablespoons of batter each time, I would have been cooking half the day and brunch would have become afternoon dinner. Time-consuming-- yes, but it's worth the result-- at least until IHOP brings back the crepes! Read More
(178)

Most helpful critical review

Rating: 3 stars
11/03/2012
I agree with other reviewers (wish I had read the reviews before making these). The amount of sugar in the recipe is way too much. The cream cheese mixture is too sweet. I ended up adding another 8 ounces of cream cheese just to cut the sweetness and then discarded about a cup of the filling before adding the whipped cream. I would make these again; however, I would use only 3/4 cup of confectioners sugar (you can always add more if you like, but you can't take it out after the fact). Read More
(44)
372 Ratings
  • 5 star values: 307
  • 4 star values: 54
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
12/20/2008
I fell in love with crepes one year at IHOP when they were offering them seasonally. This is a yummy substitute that fills my craving until it's offered again. I give it four stars though because I found the recipe needed some changes. I did the last steps of making the cream cheese filling and whipping the cream first, and I put it in the fridge. I'm glad I did this, because cooking the crepes was VERY time-consuming. 2 tablespoons of batter made the crepes too tiny, even when I did tip the pan every which way. So I upped it to about 4 tablespoons or a little less than 1/4 a cup. I also had to cook it on less than medium heat or else it set too fast before I could spread the batter. If I had to change anything about my experience, I would have made sure my husband was home to entertain our 15 month old daughter. Cooking the crepes took so long, let's just say by the time I was done I had a screaming baby, a toy-scattered kitchen, and a messy diaper by the end of it. If I had used 2 Tablespoons of batter each time, I would have been cooking half the day and brunch would have become afternoon dinner. Time-consuming-- yes, but it's worth the result-- at least until IHOP brings back the crepes! Read More
(178)
Rating: 4 stars
02/24/2010
I thought this recipe was great, the filing was a little too sweet for my husband so next time i will cut back on the sugar and i didnt use the lemon zest but aside from that they were excellent Read More
(89)
Rating: 5 stars
08/11/2009
For my best friend's bridal shower I chose a theme "Parisian Cafe" and I used this recipe for the crepes I made as appetizers. I used this recipe in combination with the recipe "Dessert Crepes" also from allrecipes. Everyone LOVED them. One person even told me that these crepes were better than some that she had at her favorite restaurant:) I also ended up making them again a few days after the shower because they were so good. Both times I made them I didn't use lemon zest and the cream cheese filling still tasted great. The second time I didn't use lemon zest or lemon juice and they were still delicious. Read More
(74)
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Rating: 3 stars
11/03/2012
I agree with other reviewers (wish I had read the reviews before making these). The amount of sugar in the recipe is way too much. The cream cheese mixture is too sweet. I ended up adding another 8 ounces of cream cheese just to cut the sweetness and then discarded about a cup of the filling before adding the whipped cream. I would make these again; however, I would use only 3/4 cup of confectioners sugar (you can always add more if you like, but you can't take it out after the fact). Read More
(44)
Rating: 5 stars
05/19/2012
I made these for my husband today and with the exception of leaving out lemon juice ( I was out) I followed the recipe to the letter. My Husband ran out of adjectives describing how wonderful they were. This will be a weekly item for him and I thank you for the fabulous recipe! Read More
(30)
Rating: 5 stars
04/06/2009
These were sooooooo good! After reading other reviews I used less than the full amount of powdered sugar. I also used regular whipping creamed and whipped it without sweetening it. The filling turned out sweet but not too sweet. I sliced my strawberries tossed them with sugar and put them in the fridge while I did the filling and the crepes. My crepes turned out okay but not great. Kind of blah tasting and they didn't look right but they worked I think it was my pan. Still a delicious meal! Read More
(23)
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Rating: 4 stars
08/27/2011
I used this recipe for the filling, but used the "Basic Crepes" recipe for the actual crepe. They were similar. Made a couple changes to the filling after reading reviews. I used only 1 cup of sifted confectioners sugar and I made the filling first and put in the fridge while preparing the crepes. Next time I think I will leave out the lemon zest & only add 1/2 tsp lemon juice. Used lowfat cream cheese. Also will increase the vanilla to 1 tsp. Very filling, but also very good! Read More
(22)
Rating: 4 stars
02/18/2009
I made these for my wife for her birthday and she loved 'em! Read More
(19)
Rating: 4 stars
02/26/2014
This review is for the filling only as I had already made the crepes using the "basic crepe" recipe also on this site. I usually make savory crepes but hubs requested a dessert crepe (odd - as he usually doesn't eat sweets) but I needed a filling. I prepare the filling exactly as directed. I really liked the lemon flavor of the filling but the kids not so much. The cream cheese powdered sugar vanilla and cream proportions are just right. If you choose to forego the lemon juice you can always thin it out a bit with a splash of milk. Nice recipe - thanks! Read More
(14)