If dry toast and soggy in two minutes cereal are having you considering breaking up with breakfast all together, we’re here to save you from yourself and your sad morning meal. Enter: Strawberries & Cream Crepes that feature a sparkly little secret ingredient–Strawberry Bubbles!  These crepes are Pancake's worst nightmare. The thicc (with two cc’s) and creamy whipped filling & ripe and juicy strawberries are so delicious, they have IHOP thinking about rebranding as IHOC (has a nice ring to it). And hey, we won't judge if you decide to go rogue and turn these into "Strawberries & Cream & Nutella" crepes. After all, life is short, and crepes are thin, so go on and get down with your bad, breakfast obsessed self.

And if you’re wondering, why the Strawberry Bubbles? We’re glad you asked, young grasshopper. Sparkling water adds a subtle fizz to the batter, creating a light and airy texture that's the secret sauce to these crepes' success. It's like adding a little party to your pancakes, a bit of pizzazz to your pastries. So get ready to strawberries & scream, “HOLY CREPE” and embrace your breakfast baddie era.


  • 2 large Eggs
  • 1 1/2 cups Whole Milk 
  • 3 Tablespoons Butter, melted, plus more for brushing pan
  • 1 cup All-Purpose Flour 
  • 2 teaspoon Sugar
  • Pinch of Salt
  • 3 Tablespoons Strawberry Bubbles
  • Optional toppings – fresh whipped cream, orange zest, cinnamon-sugar, fresh berries, syrup, Nutella, etc. 


  1. Combine eggs, whole milk, melted butter, flour, sugar, and salt. Blend in a standing blender or with an immersion blender until smooth. Add Strawberry Bubbles and pulse a few times to combine.
  2. Place a 10-inch nonstick skillet over medium heat.
  3. When the skillet is hot, brush it with enough butter to coat the skillet. When the butter melts, pour 1/4 cup of batter onto the pan, tipping the pan all around so that the batter stretches all the way to the edges. If the batter is too thick and does not easily spread on the skillet, add some more Strawberry Bubbles the batter & blend on low until the batter reaches a very thin consistency.
  4. Let the crepe cook on one side until the edges are crisp and start to pull away from the pan and the bottom is golden brown, 2 to 3 minutes.
  5. Flip the crepe and cook on the other side until golden brown. 
  6. Continue making crepes until all of the batter has been used. If you’d like to keep them warm until serving, you can line them up on a sheet pan, overlapping, in a warm oven.
  7. Fill or top crepes with your favorite fillings and serve immediately.

Strawberries & Cream Filling

For the Filling:

  • 2 cups fresh strawberries , sliced
  • 4 ounces cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 pint heavy whipping cream
  • 3 Tablespoons powdered sugar

What You’ll Do…

  1. In a small bowl blend the cream cheese, powdered sugar, and vanilla until well combined. 
  2. In another mixing bowl, beat the heavy cream and 3 tablespoons powdered sugar on high speed until it reaches a stiff peak consistency. 
  3. Spoon the whipped cream into the cream cheese mixture, reserving about a quarter of the mixture for topping the crepes. Fold the whipped topping mix until smooth and well combined. Reserve a little bit of whipped cream for topping on the crepes, if desired.
  4. Spoon a thin layer of the filling onto a crepe. Place fresh sliced strawberries on top and then roll it up. 
  5. Serve dusted with powdered sugar, extra strawberries and the reserved whipped cream**

*Note: We won’t be mad if you make this a “Strawberries & Cream & Nutella” crepe and kick it up a notch with some of that delicious hazelnut chocolate goodness.

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