Strawberry Crepe Recipe
For Breakfast

Strawberry crepe recipe - Mexican style or with a basic crepe recipe.

This strawberry crepe recipe is a quick way to get a healthy breakfast on the table in the morning.

strawberry crepe
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Kids and adults will love the yogurt/cream cheese filling topped with fresh strawberry's. The tortilla's, cooked in a little butter, make up the delicious and easy crepe.

Your family will be requesting this Mexican breakfast recipe more than once I'm sure.

Strawberry Crepe


  • 3 oz. 1/3 fat cream cheese, softened
  • 8 oz. container strawberry lo fat yogurt
  • 1/2 tsp. lemon juice
  • 2 fajita-size flour tortillas or my basic crepe recipe
  • 2 cups strawberries sliced and stems removed
  • sugar to taste
  • sprinkle of cinnamon
  • butter


In a medium size bowl, add the yogurt and cream cheese. Mix with an electric mixer until smooth. Then add the lemon juice and mix well.

In another bowl add as much sugar to the strawberry's as to your liking, maybe 1/2 to 1 tsp.

Add a little butter to a frying pan and heat to medium. Place a tortilla on top of the butter and work it around to cover the tortilla with butter as it melts. Place another slice of butter on top of tortilla. Turn the tortilla over when it browns. The butter will cook into the tortilla.

Don't let the tortilla get too crispy. You will be rolling them with the filling inside.

When the first tortilla is done, remove it to a plate to cool. Cook the next tortilla the same way adding butter as needed.

When the tortilla's are done, add a couple of spoonfuls of the yogurt mixture to each tortilla down their centers. Lay slices of strawberry's on top of the yogurt mixture and sprinkle with a little cinnamon.

Roll each tortilla up with the seams facing down. Add the rest of the yogurt mixture on top of the crepes and add the remaining slices of strawberries. Top with an additional sprinkle of cinnamon.

Serve your family this strawberry crepe recipe for breakfast and they will think you are letting them have dessert! Don't tell them it really is a healthy breakfast recipe.

Here is a Health Tip:

Buy some whole flaxseeds at your local health food store. In a coffee grinder or blender, add 1 tbsp of the flaxseeds and grind to a powder. Sprinkle 1 tsp on top of each crepe. You will be providing your family with healthy omega 3 fats or essential fatty acids. And it has a delicious nutty taste too.

Need to feed 4 or 6 mouths? You can double or even triple this recipe.

You can also change the yogurt flavor to match your fruit of choice.

During the summer months when we have such a variety of fresh fruits, you can make a number of different dishes with this one recipe.

Try serving blueberry and banana crepes with fresh blueberry's and sliced bananas with blueberry yogurt. Or how about fresh peaches with peach yogurt? The combinations are practically endless. Strawberry and kiwi crepes sound great too don't you think?

So think of this strawberry crepe recipe as only the beginning and a great way to get your family to start their day with fresh fruit and yogurt.

If you are looking for more strawberry recipes check out this great site that is all about strawberries. 

Back to easy breakfast recipe 

Home for Strawberry crepe recipe 

New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California