Irresistible Strawberry Crepes: A Sweet Delight Recipe

The sweet aroma of warm, freshly made strawberry crepes wafts through the air, inviting you to indulge in a delightful treat. Imagine delicate, thin pancakes wrapping around luscious strawberries, drizzled with syrup and topped with whipped cream—pure bliss on a plate.

As I recall the first time I made these strawberry crepes for my family, the excitement was palpable. My niece’s face lit up like a Christmas tree when she took her first bite; it was as if I had handed her a slice of happiness. Perfect for brunch or dessert, these crepes promise an unforgettable flavor adventure.

I remember my family’s delighted cheers as they devoured these crepes during a lazy Sunday brunch.

Essential Ingredients

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

• All-Purpose Flour: Use unbleached flour for a lighter texture; it works like magic in creating the perfect batter.

• Fresh Strawberries: Choose ripe strawberries; their sweetness will elevate your crepes to new heights.

• Milk: Whole milk adds richness, but feel free to use almond or oat milk for a dairy-free option.

• Eggs: Fresh eggs bind everything together; they’re essential for that classic crepe texture.

• Sugar: Just a hint of sugar enhances sweetness without overpowering the fresh fruit flavors.

• Butter: Melted butter adds flavor and ensures easy flipping of those delicate crepes.

• Vanilla Extract: A splash of vanilla infuses warmth into your batter, making each bite feel special.

• Whipped Cream (optional): Homemade whipped cream gives a dreamy finish; it’s worth the extra effort!

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

Let’s Make it Together

Here’s how we’ll create these scrumptious strawberry crepes step by step.

Create the Batter: In a mixing bowl, whisk together flour, milk, eggs, melted butter, sugar, and vanilla extract until smooth. The mixture should be thin and slightly bubbly.

Let It Rest: Allow the batter to rest for at least 30 minutes at room temperature. This helps create tender crepes as it relaxes the gluten.

Preheat Your Pan: Heat a non-stick skillet over medium heat. Lightly coat with cooking spray or butter until it’s hot enough that water droplets dance on its surface.

Cook the Crepes: Pour about 1/4 cup of batter into the pan. Swirl it around quickly to form an even layer. Cook for about 1-2 minutes until edges lift slightly and turn golden brown.

Add Strawberries & Flip : Place sliced strawberries on one half of the crepe before folding it in half. Cook another minute until warmed through; flip carefully using a spatula.

Serve with Flair!: Transfer your beautiful crepe onto a plate and top with whipped cream or additional strawberries as desired. A drizzle of syrup never hurts either—let’s be honest!

Now you’re ready to enjoy some delicious strawberry crepes that will leave everyone wanting more!

Perfecting the Cooking Process

Start by mixing the batter and letting it rest while you heat the pan. This allows gluten to relax, resulting in tender crepes. Pour a thin layer into a hot non-stick skillet, cooking until golden brown on each side.

Add Your Touch

Feel free to swap strawberries for other fruits like bananas or blueberries, or add chocolate chips for extra sweetness. Drizzle some maple syrup or honey on top to make your crepes irresistibly delicious.

Storing & Reheating

Store leftover crepes in an airtight container in the fridge for up to three days. Reheat them in a skillet over low heat or briefly in the microwave to restore their softness.

Sharing my first experience making strawberry crepes was unforgettable; my friends devoured them within minutes and begged for seconds.

FAQ

What can I use instead of strawberries for crepes?

You can substitute strawberries with bananas, berries, or even savory fillings.

Can I freeze leftover strawberry crepes?

Yes, wrap them individually in plastic wrap and store in an airtight container before freezing.

How do I prevent my crepes from sticking?

Use a well-heated non-stick skillet and consider lightly greasing it before pouring batter.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Indulge in Strawberry Crepes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves approximately 4 (makes about 8 crepes) 1x

Print Recipe

Pin Recipe

Description

Treat yourself to the delightful experience of homemade strawberry crepes, where thin, delicate pancakes embrace juicy strawberries and are finished with a drizzle of syrup and a dollop of whipped cream. Perfect for brunch or dessert, these scrumptious crepes are sure to impress family and friends. With customizable toppings and vibrant flavors, they celebrate the sweetness of fresh strawberries in every bite.

---

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 ½ cups whole milk (or almond/oat milk)
• 3 large eggs
• 2 tbsp melted butter
• 2 tbsp sugar
• 1 tsp vanilla extract
• Fresh strawberries, sliced (as needed)
• Whipped cream (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a mixing bowl, whisk together the flour, milk, eggs, melted butter, sugar, and vanilla extract until smooth.
2. Let the batter rest at room temperature for at least 30 minutes.
3. Preheat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
4. Pour about ¼ cup of batter into the pan, swirling quickly to form an even layer. Cook for 1-2 minutes until golden brown.
5. Add sliced strawberries on one half of the crepe, fold it over, and cook for another minute before flipping carefully.
6. Serve warm, topped with whipped cream or additional strawberries as desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Frying
• Cuisine: French

Nutrition

• Serving Size: 1 crepe
• Calories: 110
• Sugar: 3g
• Sodium: 80mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 70mg