Strawberry Cheesecake Crepes with Nutella

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A few weeks ago I volunteered to help one of my friends with her cute daughter’s wedding reception. She told me they would be having Strawberry Crepes and asked if I would be willing to make some crepes. My first thought was “Oh no, I haven’t made crepes since high school, I sure hope I don’t mess them up.” But I said yes, planning on making a trial batch beforehand. I never got the chance, because I didn’t get the crepe recipe early enough,  so I was totally freaking out a bit worried.

strawberry -repesThe morning of the reception I got to work making a big batch. My first crepe was a disaster! It looked more like a demented piece of swiss cheese than a crepe. I started sweating a bit. But the second one turned out oodles better. And by the 6th or 7th crepe, I was crankin’ them out. I learned that the secret was to tilt the pan and swirl the batter the second I poured it in the pan. By crepe #85, I was a pro! So if you’re a little nervous about making crepes, don’t worry. It’s not as hard as it seems. Pinky promise.

When I went to the reception that night, I got to sample a completed crepe. Oh my goodness. So yummy! The kind of yummy that makes you wish you weren’t at a wedding reception so you could lick your plate. Right after the reception, we made a beeline to the grocery store for strawberries so I could make crepes for my family the next day. These crepes are to die for! Cheesecake filling, fresh sweet strawberries,  Nutella, and some whipped cream. I am drooling right now just thinking about them.

Strawberry Cheesecake Crepes with Nutella

1 1/2 cups milk
3 eggs
2 Tbsp melted butter
1/2 tsp vanilla
1 1/4 cups flour
2 Tbsp sugar
Pinch of salt

4oz cream cheese, softened (I used light)
2 Tbsp milk
1 3oz box vanilla pudding
1 1/2 cups milk
1/2 tsp vanilla
6-8oz of Cool Whip

1 pint fresh strawberries, sliced
2-4 Tbsp sugar
Nutella, warmed
Whipped cream

For crepes: Blend milk, eggs, melted butter, and vanilla in the blender. Slowly add flour, then sugar and salt. Blend well. Cover and refrigerate for 1 hour so the batter will thicken slightly. Pour about 3-4 Tbsp of batter in the bottom of a round heated skillet. (Use a little oil if needed.) Tilt the pan to cover the bottom. Cook for 1-2 minutes. Gently use a spatula to flip the crepe. Cook about 1-2 minutes on the second side.

For filling: Blend cream cheese and 2 Tbsp milk till smooth and set aside. Beat pudding mix, 1 1/2 cups milk, and vanilla. Add to cream cheese mixture and beat well. Fold in Cool Whip.

For topping: Slice strawberries and stir in sugar. Let sit a few minutes till sugar dissolves.

To assemble: Spread a tiny amount of Nutella down the center of a crepe. Add a scoop of filling and roll up. Place one or two on a plate. Top with strawberries. Drizzle with warmed Nutella. Top with a bit of whipped cream. Try not to inhale them, I dare you.

-Makes about 16-20 7″ crepes

-The crepe batter can be made a day or two ahead and stored in the refrigerator.
-Crepes can be cooled and stacked, and they won’t stick together. Cooked crepes can be stored a day or two in the fridge.


  1. These were incredible. I have never made crepes before, but like you said, it is easy. Found this on Pinterest and the picture led me in. Thanks for the recipe!

  2. These are delicious! We made them friday night for dinner and loved them so much that we made them again for lunch today!

  3. Today is my eldest’s 14th bday… yep… I am making these as I type. She saw the pic and said “I want those!” 🙂

  4. they look awsome want to try them bad

  5. I really need to master crepe making, these look delish!

  6. Look and sound delicious!!

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