Copycat IHOP Strawberries & Cream Crepes Recipe
A copycat IHOP strawberry crepes recipe with tender crepes, creamy filling, fresh strawberries, vanilla sauce, and whipped cream—perfect for brunch or a special occasion.
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Servings: 4
Ingredients
Crepe Batter
- 1 cup all purpose flour
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted, plus more for cooking the crepes
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Sweet Cream Cheese Filling
- 8 ounce cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Vanilla Cream Sauce (IHOP Glaze)
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter melted
- 1 teaspoon vanilla extract
Strawberry Topping & Garnish
- 2 cups fresh strawberries, hulled and quartered
- 1 tablespoon strawberry jam
- 1 tablespoon lemon juice
- Whipped cream and powdered sugar, for serving
Instructions
- Make the batter: Combine 1 cup all-purpose flour, 1 cup milk, 2 large eggs, 2 tablespoons unsalted butter, melted, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt in a blender. Blend on high for 30 seconds until completely smooth. Rest the batter in the fridge for 10–15 minutes.
- Make the vanilla cream sauce: In a small bowl, whisk together 1/2 cup powdered sugar, 2 tablespoons heavy cream, 1 tablespoon unsalted butter, melted, and 1 teaspoon vanilla extract until smooth, glossy, and pourable. Set aside.
- Prepare the filling and strawberries: Beat 8 ounces softened cream cheese, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons heavy cream together until smooth and spreadable. In a separate bowl, toss 2 cups quartered strawberries with 1 tablespoon strawberry jam and 1 tablespoon lemon juice until juicy and glossy.
- Cook the crepes: Heat an 8- or 10-inch nonstick skillet over medium heat and lightly grease with about 1/2 teaspoon butter or cooking spray. Pour 1/4 cup batter into the center and immediately tilt and swirl the pan to spread it into a thin layer across the bottom. Cook for 1 to 2 minutes, until set and lightly golden around the edges. Loosen the crepe around the edges with a silicone spatula, making sure it releases completely from the pan, then flip and cook for another 30 seconds. Repeat to make 8 crepes, adding about 1/2 teaspoon butter each time and adjusting the heat as needed.
- Assemble: Spread about 2 tablespoons cream cheese filling on half of each warm crepe, then roll or fold the sides over.
- Serve: Plate two crepes per serving, spoon the glazed strawberries over the top, drizzle generously with the vanilla cream sauce, and finish with whipped cream and a dusting of powdered sugar.
Notes
- Room temperature cream cheese: Ensure the cream cheese is fully softened to room temperature before mixing to prevent lumps in the sweet cream cheese filling.
- Prevent sticking & burning: If you're having problems with the crepes sticking, wipe the pan with a paper towel dipped in melted butter between crepes rather than adding fresh butter straight to the hot pan. This more evenly coats the pan.
- Resting the batter is key: Do not skip resting the batter for 10–15 minutes. This allows the flour to hydrate and the air bubbles to settle, resulting in tender crepes that won't tear easily.
- Make-ahead tips: You can cook the crepes a day in advance. Stack them between layers of parchment paper, seal them tightly in a plastic bag, and refrigerate. Reheat individually in a warm skillet or microwave for 10–15 seconds per side before assembly.