Strawberry Crepe Cookie Recipe: The Dessert That’ll Make You Forget Store-Bought Exists

ByDaniel Ray
Strawberry Crepe Cookie Recipe

Let’s be real: store-bought cookies are fine in a pinch, but have you ever had a strawberry crepe cookie? Imagine a crispy, buttery crepe wrapped around a soft, chewy cookie, all stuffed with sweet strawberry goodness. It’s like a dessert mashup you didn’t know you needed. And guess what? It’s easier to make than you think.

I first stumbled upon this recipe after a very intense craving for something sweet but not too heavy. (We’ve all been there, right?) One bite, and I was hooked. Now, I’m sharing the magic with you. Let’s get cooking!

Why This Recipe is Awesome

Why should you drop everything and make this? Let me count the ways:

  • It’s ridiculously delicious: Crispy, chewy, sweet, and slightly tangy—it’s a flavor explosion.
  • Impressive AF: Serve these at a party, and you’ll instantly become the MVP of desserts.
  • Surprisingly easy: If you can flip a pancake, you can make these. No Michelin stars required.

Still not convinced? Fine, but don’t come crying to me when your friends are raving about someone else’s dessert.

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Ingredients

Here’s what you’ll need (and yes, you probably have most of this already):

For the Crepes:

  • 1 cup all-purpose flour
  • 1 ½ cups milk
  • 2 large eggs
  • 2 tbsp melted butter
  • 1 tbsp sugar
  • Pinch of salt
  • 1 cup strawberry jam (or fresh strawberries mashed with a bit of sugar)
  • ½ cup cream cheese, softened
  • 1 tsp vanilla extract
  • Powdered sugar (for dusting, because we’re fancy like that)

FYI: If you’re feeling extra, swap the strawberry jam for Nutella or lemon curd. I won’t judge.

Step-by-Step Instructions

Ready to make magic? Let’s do this:

Step 1: Make the Crepe Batter

  1. In a blender, toss in the flour, milk, eggs, melted butter, sugar, and salt.
  2. Blend until smooth. (If you don’t have a blender, whisk like your life depends on it.)
  3. Let the batter rest for 15 minutes. This is a great time to clean up or, you know, scroll through TikTok.

Step 2: Cook the Crepes

  1. Heat a non-stick skillet over medium heat and lightly grease it with butter.
  2. Pour about ¼ cup of batter into the skillet, swirling it around to create a thin, even layer.
  3. Cook for 1-2 minutes until the edges lift easily, then flip and cook for another 30 seconds.
  4. Repeat until you’ve used all the batter. (Pro tip: Stack the crepes with parchment paper in between to prevent sticking.)

Step 3: Prepare the Filling

  1. In a bowl, mix the cream cheese and vanilla extract until smooth.
  2. Spread a thin layer of cream cheese on each crepe, followed by a spoonful of strawberry jam.
  3. Fold the crepe into a square or roll it up like a burrito. Your call.

Step 4: Assemble the Cookies

  1. Heat a clean skillet over medium heat and lightly butter it.
  2. Place the filled crepes in the skillet and cook for 1-2 minutes on each side until golden and crispy.
  3. Dust with powdered sugar and serve immediately. (Warning: They’ll disappear fast.)

Calories & Nutritional Info

Let’s keep it real—this is a dessert, not a salad. But here’s the breakdown per serving (1 cookie):

  • Calories: ~220
  • Fat: 8g
  • Carbs: 32g
  • Protein: 5g
  • Sugar: 18g

TBH, it’s worth every calorie.

Common Mistakes to Avoid

Don’t be that person who ruins a perfectly good crepe. Here’s what to watch out for:

  • Overfilling the crepes: Less is more. Too much filling = messy disaster.
  • Skipping the rest time: Letting the batter rest ensures tender, non-rubbery crepes. Don’t rush it.
  • Cooking on high heat: Medium heat is your friend. High heat = burnt edges and raw centers.

Variations & Customizations

Feeling adventurous? Here are some fun twists:

  1. Chocolate Lover’s Dream: Swap the strawberry jam for Nutella and add mini chocolate chips.
  2. Keto-Friendly Version: Use almond flour, sugar-free jam, and a keto-friendly sweetener.
  3. Savory Option: Skip the sugar and fill with ham, cheese, and a dollop of Dijon mustard.

FAQ Section

Can I make these ahead of time?

Yes! Cook the crepes and store them in the fridge for up to 2 days. Fill and crisp them up just before serving.

Can I freeze them?

Absolutely. Freeze the unfilled crepes with parchment paper in between. Thaw and fill when ready.

What if I don’t have a blender?

No worries! Just whisk the batter vigorously until smooth. Arm workout included.

Final Thoughts

There you have it—the strawberry crepe cookie that’ll make you the hero of every dessert table. It’s sweet, crispy, and just a little bit fancy without being a total pain to make.

So, what are you waiting for? Grab your skillet and get cooking. And when you inevitably fall in love with these, don’t forget to tag me in your Instagram posts. I live for dessert pics. 🍓✨

Now go forth and crepe!

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