Irresistible Strawberry Crepes: A Sweet Summer Delight

Strawberry crepes are the delectable, delicate embrace of summer that you never knew you needed. Picture this: a thin, lacy pancake, golden and slightly crisp on the edges, filled to the brim with fresh strawberries and creamy goodness. As you take your first bite, the sweetness of the strawberries dances on your tongue while the creaminess envelops you in a blissful hug. You might just find yourself floating away on a cloud of flavor.

Every time I whip up a batch of strawberry crepes, I’m instantly transported back to lazy Sunday mornings spent in my grandmother’s kitchen. The smell of vanilla wafting through the air mixed with the laughter of family makes each moment unforgettable. Whether it’s for breakfast or dessert, these crepes have become a staple in our household—a sweet way to celebrate life’s little joys.

There was that one time I made these for brunch with friends, and let’s just say I had to hide the last few pieces from them—or risk losing my share entirely!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A versatile choice that provides structure; be sure to sift it for an airy texture.

• Milk: Whole milk gives richness; feel free to use almond or oat milk for a dairy-free option.

• Eggs: Fresh eggs create a fluffy batter; choose large eggs for best results.

• Sugar: Granulated sugar adds a touch of sweetness; adjust according to your taste preference.

• Vanilla Extract: A splash enhances flavor; opt for pure extract if possible for better taste.

• Fresh Strawberries: Use ripe berries for maximum sweetness; slice them just before serving to maintain freshness.

• Whipped Cream: Light and airy topping that pairs beautifully with strawberry flavors; homemade is always best!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Batter: In a mixing bowl, whisk together flour and sugar until combined. Gradually add milk while stirring to form a smooth batter without lumps.

Add Eggs and Vanilla: Crack in the eggs one at a time while whisking continuously. Add vanilla extract and mix until everything is well incorporated into a silky batter.

Let it Rest: Allow the batter to sit for about 30 minutes. This helps create tender crepes by enabling gluten relaxation—trust me, it’s worth it!

Heat Your Pan: Preheat a non-stick skillet over medium heat. Lightly grease it with butter or oil—a non-stick surface is essential for flipping success!

Cook the Crepes: Pour about half a cup of batter into the pan and swirl it around evenly. Cook until edges start lifting and center looks set (about 2-3 minutes). Flip carefully and cook another minute until golden brown.

Create Your Masterpiece: Remove cooked crepes onto a plate; fill each with strawberries and whipped cream right before serving. Roll or fold them creatively—be as fancy or casual as you like!

Enjoy every delightful bite!

Now that you’ve mastered your strawberry crepes, get ready to impress family and friends—or keep them all for yourself (I won’t tell). Whether you’re savoring them during leisurely brunches or whipping them up as an after-dinner treat, these delightful creations are bound to bring smiles all around!

Perfecting the Cooking Process

Start by whisking your batter until smooth. Cook the crepes on a non-stick skillet over medium heat, flipping them when edges lift. This ensures even cooking and light, fluffy results.

Add Your Touch

Feel free to swap strawberries for other fruits like bananas or blueberries. A splash of vanilla extract in the batter adds a delightful flavor twist that complements any filling.

Storing & Reheating

Store leftover crepes in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat to maintain their softness and flavor.

Creating my first batch of strawberry crepes was a hilarious disaster! I flipped one too soon, and it landed on my cat instead of the plate—she wasn’t impressed!

FAQ

Can I make strawberry crepes ahead of time?

Yes, you can prepare the batter beforehand and refrigerate it overnight for convenience.

What can I substitute for milk in the batter?

You can use almond milk or oat milk as dairy-free alternatives without sacrificing flavor.

Are strawberry crepes gluten-free?

To make gluten-free strawberry crepes, substitute regular flour with gluten-free flour blends easily available in stores.

Print

Strawberry Crepes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Clara Rosewood
• Total Time: 25 minutes
• Yield: Serves 4 (approximately two crepes per serving) 1x

Print Recipe

Pin Recipe

Description

Strawberry crepes are the perfect blend of sweetness and elegance, making any meal feel like a special occasion. These light, delicate pancakes are filled with fresh strawberries and topped with creamy whipped goodness, delivering a burst of flavor in every bite. Whether enjoyed for breakfast or as a delightful dessert, they are sure to impress your family and friends.

---

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 2 cups whole milk (or almond/oat milk)
• 3 large eggs
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 2 cups fresh strawberries, sliced
• 1 cup whipped cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a bowl, whisk together flour and sugar. Gradually add milk to form a smooth batter.
2. Add eggs one at a time, whisking continuously; stir in vanilla extract.
3. Let the batter rest for 30 minutes.
4. Preheat a non-stick skillet over medium heat and lightly grease it.
5. Pour about half a cup of batter into the skillet; swirl to spread evenly.
6. Cook until edges lift (2-3 minutes), flip, and cook until golden brown (1 more minute).
7. Fill each crepe with sliced strawberries and whipped cream before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Cooking
• Cuisine: French

Nutrition

• Serving Size: 1 crepe (70g)
• Calories: 150
• Sugar: 6g
• Sodium: 90mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg