Strawberry Cream Crepes – a delicious recipe with biscuit/baking mix, egg, milk, vanilla, cream cheese, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large bowl, combine the biscuit mix, egg, milk and vanilla. Cover and refrigerate for 1 hour.
2
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between
3
In a small bowl, beat the cream cheese, sour cream, sugar and cinnamon until blended. Spoon 2 rounded tablespoonfuls down the center of each crepe; roll up.
4
In a microwave-safe bowl, combine strawberries and glaze. Cover and microwave on high for 1-2 minutes or until heated through. Serve with crepes.
285
kcal
Calories
21
g
Fat
18
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup biscuit/baking mix, 1 large egg, 1/2 cup whole milk, 1/4 teaspoon vanilla extract, and more.
Yes, Strawberry Cream Crepes falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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