Perfectly lacy and thin crepes filled with homemade whipped cream and fresh strawberries, served with easy strawberry sauce. These strawberry crepes make a delicious indulgent breakfast, perfect for a special occasion such as Valentine’s Day or Mother’s Day!
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make crepes (French/European pancakes):
Instead of butter, you can use coconut oil or other vegetable oil, but butter gives the best flavor.
Instead of sparkling water, you can use still water or milk.
Here’s what you need to make the filling and the strawberry sauce:
For the filling you will need:
- fresh strawberries (sliced or diced)
- homemade whipped cream (for which you will need heavy cream or heavy whipping cream, vanilla, and powdered sugar)
- you can also use store-bought whipped cream if you don’t want to make it yourself but it’s very quick and easy to make
- if you’d like your whipped cream thicker and more spread-like, you could make this cream cheese crepe filling which is a sweetened whipped cream with cream cheese added, it would also be great here!
For the strawberry sauce: fresh strawberries, lemon juice, lemon zest, vanilla, and sugar.
If you don’t have fresh strawberries you could make a strawberry sauce with frozen strawberries. Add strawberries, lemon juice, zest, and sugar to a pot. Cook until strawberries turn into a sauce and thicken with cornstarch slurry.
I much prefer the sauce made with fresh strawberries that is not cooked. It bursts with strawberry flavor and tastes bright and refreshing.
Another option would be to use strawberry jam mixed with fresh strawberries!
Step-by-step instructions
STEP 1: Make crepe batter:
Add all the ingredients to a mixing bowl and blend using a hand mixer or immersion blender until smooth.
If making the batter by hand, first whisk together eggs and flour, then whisk in all the remaining ingredients.
If your batter has small lumps, this is fine.
(1 cup (125g) flour, 3 large eggs, 3/4 cup (180ml) milk, 1/2 cup (120ml) sparkling water, 2 Tbsp sugar, 2 Tbsp melted and cooled butter, 1 tsp vanilla extract, a pinch of salt)
Set aside the batter to rest and prepare the remaining ingredients.
STEP 2+3: Make the strawberry sauce:
Add all the ingredients to a food processor and blend until very smooth.
(8 ounces (230g) fresh strawberries, 2 Tbsp powdered sugar, 1 tsp lemon juice, zest grated from 1/2 lemon, 1 tsp vanilla)
STEP 4: Prepare the strawberries: Wash and slice the strawberries.
(8 ounces (230g) fresh strawberries)
STEP 5: Make whipped cream:
Add the cream, sugar, and vanilla into a mixing bowl.
Using a hand mixer or a stand mixer fitted with a whisk attachment whip the cream over medium-high speed until stiff peaks form, about 3 minutes. Make sure to not overbeat it.
(1 cup (240ml) cold heavy cream, 2 Tbsp powdered sugar, 1/2 teaspoon vanilla extract)
STEP 6: Cook crepes:
Brush the pan with a small amount of butter (about 1 teaspoon) and heat it over medium-high or high heat (it will depend on how powerful your stovetop is). You can brush the pan with butter between each crepe or just before the first crepe. I prefer to use butter before cooking each crepe. The pan should be well heated.
Holding the pan in one hand (it shouldn’t be on the burner) and the mixing bowl in the other, pour in a small amount of batter, tilting and swirling the pan simultaneously until a thin layer of batter evenly coats the bottom of the pan. Place the pan on the burner and cook for about 30-60 seconds.
When the edges of the crepe look dry and lacy and its bottom is golden brown, it’s ready to be turned over.
Loosen the edges of the crepe with a spatula. Slide the spatula under the crepe, make sure it doesn’t stick to the pan, and flip it over.
Cook on the other side just briefly, for about 10-20 seconds, until set. Transfer on a plate. Repeat with the remaining batter.
STEP 7: Assemble:
Let the crepes cool just slightly (they should not be piping hot or the whipped cream may start to melt). Spoon a heaped tablespoon of the whipped cream onto a crepe and spread it over the surface. Put a couple of strawberry slices on top. Don’t overfill the crepes; otherwise, the crepe-to-filling ratio will be off since the crepes are very thin.
STEP 8: Fold your crepe using your favorite method. You can either roll it up or fold it in half and then again in half creating a triangle. If you’re looking for more ways to fold crepes, check out this post with many photos showing how to fold crepes.
Serve with the strawberry sauce.
Enjoy!
Storage
You can make crepe batter ahead and store it in the fridge for up to 24 hours.
You can make crepes ahead and store them in the fridge for about 2 days. Wrap a stack of crepes tightly in plastic foil so they won’t dry out. If you plan on cooking crepes ahead of time, it’s good to brush your pan with butter between each crepe vs just before the first crepe. Such crepes taste slightly better and they are much easier to separate the next day.
You can warm up your crepes by just bringing them to room temperature or warm up quickly each crepe on a dry non-stick pan.
I don’t recommend storing filled crepes – the strawberries and whipped cream won’t store well. Prepare the filling ingredients and fill the crepes just before serving.
Top tips
- The best pan for cooking crepes – use a non-stick pan or a well-seasoned cast iron pan. A crepe pan (low-rimmed pan) is recommended but not necessary. In the step-by-step photos, you can see my crepe cast iron pan – I love it for cooking crepes.
- Resting the batter – is not completely necessary but it makes cooking pancakes easier – they hold better while flipping them over. Since you have to prepare the filling anyway, it makes the time for resting the batter! Then you cook the crepes, they are warm and nice and you have everything ready.
- The pan should be well heated. If your pan is not hot enough, your pancakes may stick to the pan and tear.
- How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
More delicious crepe filling recipes
- Cream cheese crepe filling
- Naleśniki – Polish crepes filled with sweet farmer’s cheese filling
- Apple crepes filled with sauteed cinnamon apples
- raspberry sauce with vanilla cottage cheese-filled chocolate crepes!
- Savory crepes: mushroom crepes, smoked salmon crepes, ham and cheese crepes, cheesy vegetable crepes
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Strawberry Crepes
Ingredients
for the crepes:
- 1 cup (125g) flour spooned and leveled, not scooped
- 3 large eggs
- 3/4 cup (180ml) milk
- 1/2 cup (120ml) sparkling water or still water/milk
- 2 tablespoons sugar
- 2 tablespoons melted and cooled butter
- 1 teaspoon vanilla extract
- a pinch of salt
for the filling:
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 8 ounces (230g) fresh strawberries
for the strawberry sauce:
- 8 ounces (230g) fresh strawberries
- 2 tablespoons powdered sugar or to your taste
- 1 teaspoon lemon juice
- zest grated from 1/2 lemon
- 1 teaspoon vanilla
Instructions
Make crepe batter:
- Add all the ingredients to a mixing bowl and blend using a hand mixer or immersion blender until smooth.1 cup (125g) flour, 3 large eggs, 3/4 cup (180ml) milk, 1/2 cup (120ml) sparkling water, 2 tablespoons sugar, 2 tablespoons melted and cooled butter, 1 teaspoon vanilla extract, a pinch of salt
- If making the batter by hand, first whisk together eggs and flour, then whisk in all the remaining ingredients.
- If your batter has small lumps, this is fine.
- Set aside the batter to rest and prepare the remaining ingredients.
Prepare the filling:
- Wash and slice the strawberries.8 ounces (230g) fresh strawberries
- Make whipped cream: Add the cream, sugar, and vanilla into a mixing bowl.1 cup (240ml) cold heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
- Using a hand mixer or a stand mixer fitted with a whisk attachment whip the cream over medium-high speed until stiff peaks form, about 3 minutes. Make sure to not overbeat it.
Make strawberry sauce:
- Add all the ingredients to a food processor and blend until very smooth.8 ounces (230g) fresh strawberries, 2 tablespoons powdered sugar, 1 teaspoon lemon juice, zest grated from 1/2 lemon, 1 teaspoon vanilla
Cook crepes:
- Brush the pan with a small amount of butter (about 1 teaspoon) and heat it over medium-high or high heat (it will depend on how powerful your stovetop is). You can brush the pan with butter between each crepe or just before the first crepe. I prefer to use butter before cooking each crepe. The pan should be well heated.
- Holding the pan in one hand (it shouldn’t be on the burner) and the mixing bowl in the other, pour in a small amount of batter, tilting and swirling the pan simultaneously until a thin layer of batter evenly coats the bottom of the pan. Place the pan on the burner and cook for about 30-60 seconds.
- When the edges of the crepe look dry and lacy and its bottom is golden brown, it’s ready to be turned over.
- Loosen the edges of the crepe with a spatula. Slide the spatula under the crepe, make sure it doesn’t stick to the pan, and flip it over.
- Cook on the other side just briefly, for about 10-20 seconds, until set. Transfer on a plate. Repeat with the remaining batter.
Assemble:
- Let the crepes cool just slightly (they should not be piping hot or the whipped cream may start to melt). Spoon a heaped tablespoon of the whipped cream onto a crepe and spread it over the surface. Put a couple of strawberry slices on top. Don’t overfill the crepes; otherwise, the crepe-to-filling ratio will be off since the crepes are very thin.
- Fold your crepe using your favorite method. You can either roll it up or fold in half and then again in half creating a triangle.
- Serve with the strawberry sauce.
- Enjoy!
Notes
- If you’d like your whipped cream thicker and more spread-like, you could make this cream cheese crepe filling which is a sweetened whipped cream with cream cheese added, it would also be great here!
- How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
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