Strawberry Cheesecake Crepes with Nutella

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.

The 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

Continue to Content

Yield: 20 crepes

Strawberry Cheesecake Crepes

Print

Homemade crepes filled with a cheesecake filling and nutella, topped off with berries, nutella, and whipped cream. A spectacular dessert!

Prep Time 45 minutes

Total Time 45 minutes

Ingredients

Batter:

• 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

Filling:

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

Topping:

• 1 pint fresh strawberries, sliced
• 2-4 Tbsp sugar
• 1/2 cup Nutella, warmed
• 2 ounces Cool Whip (or canned whipped cream)

Instructions

1. For crepes: Blend milk, eggs, melted butter, and vanilla in the blender. Slowly add flour, then sugar and salt. Blend well.
2. Cover and refrigerate for 1 hour so the batter will thicken slightly.
3. 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.
4. For filling: Blend cream cheese and 2 Tbsp milk till smooth and set aside.
5. Beat pudding mix, 1 1/2 cups milk, and vanilla. Add to cream cheese mixture and beat well. Fold in Cool Whip.
6. For topping: Slice strawberries and stir in sugar. Let sit a few minutes till sugar dissolves.
7. 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.
8. Top with strawberries. Drizzle with warmed Nutella. Top with a bit of whipped cream.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 444Total Fat: 22gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 80mgSodium: 156mgCarbohydrates: 53gFiber: 2gSugar: 34gProtein: 9g

One serving is two crepes.

Did you make this recipe?

Leave a comment below and pin the recipe to Pinterest!

Notes:
-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.