This easy strawberry cream cheese crepe filling is incredibly creamy and a healthier alternative to the usual whipped cream filling. Made with cream cheese, Greek yogurt, strawberry chia jam and fresh berries, it’s perfectly sweet and delicious. Serve this healthy crepe filling in breakfast or dessert crepes!
Table of Contents
Easy crepe filling for breakfast or dessert!
If you’re looking for some sweet filling ideas for crepes, I’ve got you covered with this easy strawberry cream cheese crepe filling recipe. It’s a delicious healthier option that’s perfectly sweet, creamy, and oh-so-dreamy!
We love to spread the cream cheese Greek yogurt filling over the crepes, top with the strawberry chia jam and fold them up, but you can also roll them as well. Top them with some fresh berries, and it’s such a yummy treat that looks super fancy too!
The best thing is, when they’re all assembled, they taste just like strawberry cheesecake crepes! Such a tasty way to elevate your basic crepe recipe for the ultimate breakfast, brunch or dessert.
Classic French crepes just got a makeover!
And while we’re talking tasty breakfasts, be sure to try my Chocolate Protein Pancakes and Blueberry Banana Oatmeal Muffins too!
Why We Love This Sweet Crepe Filling
- Healthy: Many crepe fillings use heavy cream and a ton of icing sugar. We’ve swapped out the whipping cream for Greek yogurt and light cream cheese to reduce the saturated fat, sugar and overall calories. The chia jam helps to add some extra natural sweetness and a dose of fibre and vitamin C!
- Make-ahead: Once made, the filling will keep well in the fridge so you can enjoy it quickly on those busy mornings. If you’ve got already cooked crepes or have made the crepe batter ahead of time, even better. It’s perfect for entertaining too!
- Kid-friendly: As much as I secretly wanted to keep this filling to myself, my kids go nuts for these breakfast crepes. It’s a great recipe to get some extra nutrients in while having a delicious treat!
Ingredient notes
The best part about this recipe is that it only requires a few basic ingredients and will take those simple crepes to a whole new level!
- Chia jam: I use my homemade strawberry chia jam recipe. It’s easy to make and a great way to use up those fresh strawberries. You can also sub in a lower sugar store-bought jam, if preferred.
- Cream cheese: This gives the filling a wonderfully rich and thick texture, and that “cheesecake” flavour. I typically use light cream cheese, but you can use full-fat if desired.
- Maple syrup: To sweeten the filling. You can also sub in honey.
- Greek yogurt: Greek yogurt is a great source of protein, making it a more filling option. I usually use 0% plain Greek yogurt, but you can sub in a higher fat percentage if that’s what you have.
- Vanilla extract: To naturally sweeten and flavour up the filling. Use pure vanilla extract if possible.
How to Make Crepe Filling
For the Berry Filling
- In a medium-sized pot, bring the berries and maple syrup to a light simmer over medium heat. Reduce heat to medium low, stirring frequently, and continue to simmer for about 5 minutes. Mash the berries with a potato masher or fork. Leave several berries whole for added texture.
- Stir in the chia seeds until thoroughly combined and cook the mixture for about 15 minutes, or until it thickens to desired consistency. Stir frequently so that the jam doesn’t stick to the pot.
- Once the jam has thickened up, remove from heat and stir in the vanilla extract.
For the Greek Yogurt Cream Cheese Filling
- While the strawberries are cooking, use a hand mixer or stand mixer and cream together the cream cheese and maple syrup in a medium bowl.
- Mix in Greek Yogurt and vanilla and beat on medium/high speed until smooth and creamy. Set aside cream cheese mixture until ready to use. Refrigerate if not using right away.
How to Fold a Crepe
- Wash and prepare your berries, removing the stems and slicing the strawberries, if using.
- Spread the cream cheese filling over half of the crepe.
- Next, top the Greek yogurt mixture with a thin layer of the strawberry jam (I used about 2 tablespoons).
- Distribute the berries evenly on top in a single layer.
- Fold the half without filling over the top of the other half, making a half circle.
- Fold the crepe in half once more, making a triangle with one rounded edge.
Top strawberry crepes with a dollop of additional Greek yogurt filling and berries, and a drizzle of maple syrup, or dusting of powdered sugar, if desired.
How to Eat Crepes
If you don’t overload your crepes, you can eat them with your hands, although I suggest doing this over a plate in case of any spillage!
When serving these thin pancakes as a more formal breakfast, brunch or dessert, I like to serve them on a plate with a knife and fork, jazzed up with the additional toppings.
Recipe Tips for the best crepe filling
- Pull your cream cheese out ahead of time. By allowing it to sit at room temperature for about an hour or so, it makes it easier to whip.
- For best results, make the cream cheese crepe filling with a hand or stand mixer. You can mix it by hand as well but it will take a little longer to get that smooth consistency.
- This Greek yogurt crepe filling is lightly sweetened. If you prefer a sweeter filling, you can add an extra tablespoon or so of maple syrup. Taste before spreading on the crepes and adjust sweetness accordingly.
- I like to use strawberries for my chia jam, but you can use any berries you that you like. Raspberries, blueberries or blackberries all work great!
- The strawberry chia jam will keep for at least a week in an air-tight container in the fridge or store it in the freezer for later use.
- If you’re in a pinch, you can also use store-bought strawberry jam, or sub in another flavour such as raspberry. Try to find a jam that’s lower in sugar if possible.
- I like to add fresh berries to my crepe filling for some extra goodness and texture, though you can leave them out if you prefer.
- If you don’t want to fold the crepes, you can also spread the Greek yogurt filling and jam all over the crepes in a thin layer and roll them up instead.
How to store
Refrigerator: The sweet cream cheese filling can be stored, covered in the fridge for 4 to 5 days. The strawberry chia jam will keep for at least a week in an air-tight container in the fridge.
For best results, I recommend storing the fresh or leftover crepes in the fridge without the filling and loading them up right before serving.
Recipe FAQs
It’s best not to freeze the cream cheese filling, since the texture will change substantially and become grainy once thawed. The berry chia jam can be frozen for up to 3 months.
Yes, if you’re in a pinch, store-bought jam can be used. I prefer using strawberry chai jam for a fresh and healthier option, but you can sub in store-bought. If you opt for store-bought, try to find one with less added sugar.
I usually serve this filling with my recipe for Crepes with Almond Milk. It’s such an easy crepe recipe and a healthier option too. You can use regular milk in them if you don’t have almond milk, or use your favourite crepe recipe if you have one. It would also be delicious served in chocolate crepes!
Serving suggestions
This berry cream cheese crepe filling is delicious folded into homemade sweet crepes that are warm, cold or at room temperature.
You can also top the French-style pancakes with any of the following:
- Extra fresh berries
- A drizzle of maple syrup
- Dusting of powdered sugar
- Dollop of whipped cream
- Sprig of fresh mint (to make them look extra fancy!)
- Other fresh fruit
- A drizzle of peanut butter
Tip: This delicious crepe filling is not just limited to basic crepes — you can also use it as a topping for waffles and pancakes too! Or try it slathered over this heart-shaped French toast!
Recipe Variations
- Add chocolate: Add cocoa powder to the cream cheese filling for a different flavour.
- Make it more zesty: Add 1/2 a teaspoon of lemon juice and 2 teaspoons of lemon zest to the cream cheese filling.
- Sub in different berry for the jam: Rather than using strawberries, you can also try raspberries or blueberries for the jam layer!
- Switch up the filling: The strawberry jam also tastes great paired along with a cottage cheese or ricotta cheese filling.
More similar recipes
- Yogurt Fruit Dip
- 3-Ingredient No Bake Cheesecake Cups
- Healthy Strawberry Rhubarb Crisp
- Strawberry Mocktail
- Kodiak Cakes Protein Waffles
- Creamy Oatmeal with Almond Milk
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Strawberry Cream Cheese Crepe Filling {Healthy + Easy!}
Ingredients
For the strawberry filling
- 1 batch strawberry chia jam
For the cream cheese Greek yogurt filling
- 4 ounces cream cheese (half the package)
- 3 tablespoons maple syrup
- 2/3 cup plain Greek yogurt
- 1 teaspoon vanilla extract
For the crepes
- 8-10 crepes (or use your favourite crepe recipe)
- 2-3 cups fresh berries
Instructions
- Prepare a batch of the strawberry chia jam according to recipe directions.
- While the strawberries are cooking, use a hand mixer or stand mixer and cream together the cream cheese and maple syrup.
- Mix in Greek Yogurt and vanilla and beat on medium/high speed until smooth and creamy. Set aside until ready to use. Refrigerate if not using right away.
- Wash and prepare your berries, removing the stems and slicing the strawberries, if using.
- Spread the cream cheese filling over half of the crepe. Next, top the Greek yogurt mixture with a thin layer of the strawberry jam (I used about 2 tablespoons).
- Distribute the berries evenly on top.
- Fold the half without filling over the top of the other half, making a half circle.
- Fold the crepe in half once more, making a triangle with one rounded edge.
- Top crepes with a dollop of additional Greek yogurt filling and berries, and a drizzle of maple syrup, or dusting of powdered sugar, if desired.
Notes
- Pull your cream cheese out ahead of time. By allowing it to sit at room temperature for about an hour or so, it makes it easier to whip.
- For best results, make the cream cheese crepe filling with a hand or stand mixer. You can mix it by hand as well but it will take a little longer to get that smooth consistency.
- This Greek yogurt crepe filling is lightly sweetened. If you prefer a sweeter filling, you can add an extra tablespoon or so of maple syrup. Taste before spreading on the crepes and adjust sweetness accordingly.
- I like to use strawberries for my chia jam, but you can use any berries you that you like. Raspberries, blueberries or blackberries all work great!
- The strawberry chia jam will keep for at least a week in an air-tight container in the fridge or store it in the freezer for later use.
- If you’re in a pinch, you can also use store-bought strawberry jam, or sub in another flavour such as raspberry. Try to find a jam that’s lower in sugar if possible.
- I like to add fresh berries to my crepe filling for some extra goodness and texture, though you can leave them out if you prefer.
- If you don’t want to fold the crepes, you can also spread the Greek yogurt filling and jam all over the crepes in a thin layer and roll them up instead.
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