strawberry crepes strawberry crepes Israeli Kitchen Here's a shortcut if you don't trust your own crepe-making skills: Use whole-wheat tortillas. (Photo: Sarah F. Berkowitz)

Easy strawberry kiwi cheese-filled crepes

A sweet treat using the summer’s finest fruits and a generous scoop of cheese filling.

  • Yield: Serves 4
  • Prep time: 15 minutes
  • Cook time: 15 minutes

As a seasoned baker, I’m no stranger to crepes. I can make a decent batch using all kinds of fun ingredients. But there’s no getting around the fact that those babies are time consuming – and standing over a hot frying pan watching a thin batter roll around is not my idea of a good time.

I found that these mini wheat tortillas did a fine job standing in for traditional crepes – and saved me a whole lot of tedious stove time. Hey, I’ve got strawberries to chop and jam to make. Cut me some slack.


  • 8 mini wheat tortillas
  • 1 cup chopped strawberries
  • Filling:

  • 4 ounces neufchatel cheese (reduced-fat cream cheese)
  • 8 ounces ricotta cheese
  • 1 egg yolk
  • 1 tablespoon fresh lemon juice
  • 2-3 tablespoon sugar (or maple syrup)
  • 1 teaspoon vanilla
  • Dash of salt
  • Garnish:

  • 1 cup strawberry preserves (homemade is best), optional
  • Whipped cream, optional
  • 3 cups sliced strawberries
  • 2 kiwis, chopped


Process filling ingredients until smooth (I used an immersion blender). Gently fold in strawberries.

Heat frying pan with a tablespoon of oil or butter. While oil is heating, place a heaping spoonful of filling along the center of each crepe and roll up.

Place rolled crepes into pan and heat for 2-3 minutes on each side, or until golden.

Serve with hot preserves, whipped cream and chopped strawberries and kiwis. Whipped cream optional.

Related Topics: Breakfast

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