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Strawberry Crêpes

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Thin, tender crêpes filled with juicy macerated strawberries and lightly sweetened vanilla whipped cream. These elegant strawberry crêpes are perfect for breakfast, brunch, or dessert.

Ingredients

  • All-purpose flour
  • Large eggs
  • Whole milk
  • Water
  • Unsalted butter, melted
  • Granulated sugar
  • Vanilla extract
  • Fine sea salt
  • Butter or neutral oil, for the pan
  • Fresh strawberries, hulled and sliced
  • Granulated sugar, for the strawberries
  • Fresh lemon juice
  • Vanilla extract, for the strawberries
  • Heavy whipping cream
  • Powdered sugar
  • Vanilla extract, for the cream
  • Fresh sliced strawberries, for serving
  • Powdered sugar, for serving
  • Maple syrup, optional
  • Chocolate sauce, optional

Instructions

  1. Add the flour, eggs, milk, water, melted butter, granulated sugar, vanilla, and salt to a blender. Blend until completely smooth. Alternatively, whisk thoroughly by hand until as smooth as possible.
  2. Cover the crêpe batter and let it rest for 20–30 minutes to allow the flour to hydrate.
  3. Combine the hulled and sliced strawberries with granulated sugar, fresh lemon juice, and vanilla. Let stand for 15–20 minutes until the berries release some of their juices.
  4. Add the cold heavy whipping cream, powdered sugar, and vanilla to a mixing bowl. Beat until soft to medium peaks form, then refrigerate until needed.
  5. Heat a nonstick skillet or crêpe pan over medium heat and lightly coat the surface with butter or neutral oil.
  6. Pour about ¼ cup of batter into the center of the hot pan and immediately tilt and swirl the pan to spread it into a thin, even circle.
  7. Cook for 1–2 minutes, until the surface is set and the underside is lightly golden. Carefully flip and cook the second side for another 20–30 seconds.
  8. Transfer the cooked crêpe to a plate and repeat with the remaining batter. Stack the finished crêpes to help keep them soft.
  9. Spoon or spread whipped cream over each crêpe and add a generous portion of strawberries. Fold each crêpe in half and then in half again, or roll it around the filling.
  10. Top with additional sliced strawberries and a light dusting of powdered sugar. Serve with optional maple syrup, chocolate sauce, or additional whipped cream.

Notes

  • Resting the batter for 20–30 minutes helps produce softer, more flexible crêpes.
  • If the batter seems too thick to spread easily, whisk in a small amount of milk.
  • For strawberry Nutella crêpes, spread Nutella over each crêpe before adding the strawberries.
  • For a cheesecake-inspired variation, replace the whipped cream with softened cream cheese mixed with powdered sugar and vanilla.
  • Add sliced bananas, mixed berries, or fresh lemon zest to customize the filling.
  • Store unfilled crêpes separately from the strawberries and cream in the refrigerator for up to 3 days.
  • Plain crêpes can be frozen for up to 2 months with parchment paper between the layers.
  • Reheat plain crêpes in a skillet for 20–30 seconds per side or briefly in the microwave, then add the fresh filling before serving.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-crepes/