There’s something magical about strawberry crepes that evokes childhood memories of summer mornings filled with sunshine and laughter. Picture a delicate, thin pancake wrapped around luscious, sweet strawberries, topped with whipped cream and a drizzle of warm maple syrup. Each bite is like a delightful dance on your taste buds, blending sweetness and creaminess in perfect harmony.

I remember the first time I made strawberry crepes; I was determined to impress my family during brunch. The kitchen became a battleground of flour clouds and frantic whisking, but when those golden crepes hit the plate, the smiles were worth it. Whether it’s for a lazy Sunday breakfast or a fancy brunch gathering, these crepes promise joy in every fold.

I still giggle remembering my little brother’s face when he tasted these crepes for the first time—let’s just say he devoured three before I could even grab one.

Essential Ingredients

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

• All-Purpose Flour: Use finely milled flour for smooth crepes that cook evenly without lumps.

• Milk: Whole milk adds richness; however, you can use almond or oat milk for a dairy-free option.

• Eggs: Fresh eggs provide structure and richness; farm-fresh ones will add extra flavor.

• Vanilla Extract: Pure vanilla adds depth; avoid imitation extracts for the best flavor.

• Strawberries: Choose ripe, sweet strawberries for the filling; frozen ones can work if fresh aren’t available.

• Whipped Cream: Homemade whipped cream beats store-bought any day—just heavy cream and sugar make magic happen!

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 all-purpose flour, eggs, milk, vanilla extract, and a pinch of salt until smooth. Look for a consistency similar to heavy cream—thick enough to coat the back of a spoon yet fluid enough to pour easily.

Chill the Batter: Allow your batter to rest in the refrigerator for at least 30 minutes. This step helps create tender crepes by allowing the gluten to relax while you prepare your fillings.

Cook the Crepes: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter into the pan while swirling it around to evenly coat the surface. Cook until edges lift slightly and bottom turns golden brown—around 1-2 minutes.

Add the Filling: Once cooked through, flip your crepe onto a plate and fill one side with sliced strawberries and whipped cream. Fold over gently so it resembles a half-moon shape. Repeat this process until all batter is used up.

Serve & Enjoy!: Drizzle with maple syrup or chocolate sauce before serving. The aroma alone will have everyone rushing to the table!

Now you’re ready to impress at brunch or simply treat yourself on a cozy morning! Strawberry crepes truly bring sunshine onto your plate!

Perfecting the Cooking Process

To make perfect strawberry crepes, start by blending the batter and let it rest. Heat a non-stick skillet, then pour in the batter. Cook until golden, about 1-2 minutes per side for optimal texture.

Add Your Touch

Feel free to swap strawberries with other fruits like bananas or blueberries. Add a splash of vanilla extract or a sprinkle of lemon zest to elevate your crepes into a gourmet delight.

Storing & Reheating

Store leftover crepes in an airtight container in the fridge for up to three days. Reheat gently on a skillet over low heat, flipping once to warm evenly without losing freshness.

The first time I made strawberry crepes for brunch, my friends devoured them within minutes! Their laughter and compliments filled my kitchen with joy, making this dish a cherished recipe in our gatherings.

FAQ

What is the best flour for strawberry crepes?

Use all-purpose flour for light and tender crepes that hold their shape perfectly.

Can I use frozen strawberries for this recipe?

Yes, but thaw them first to avoid excess moisture affecting the batter’s consistency.

How can I make gluten-free strawberry crepes?

Substitute all-purpose flour with a gluten-free blend or almond flour for delicious results.

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Strawberry Crepes

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• Author: Ann Foster
• Total Time: 30 minutes
• Yield: Makes approximately 6 servings 1x

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Description

Strawberry crepes are a delightful breakfast treat that combines the sweetness of ripe strawberries with the lightness of thin, fluffy pancakes. This easy recipe is perfect for impressing guests at brunch or enjoying a cozy morning at home. Each crepe is filled with fresh strawberries and topped with whipped cream, creating a symphony of flavors that will transport you to sunny summer days.

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Ingredients

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

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Instructions

1. In a mixing bowl, whisk together flour, eggs, milk, vanilla extract, and a pinch of salt until smooth.
2. Refrigerate the batter for at least 30 minutes to relax the gluten.
3. Heat a non-stick skillet over medium heat and lightly grease it. Pour in about 1/4 cup of batter, swirling to coat the pan evenly. Cook for 1-2 minutes until golden brown.
4. Flip the crepe and cook for an additional minute.
5. Remove from skillet, fill with sliced strawberries and whipped cream, and fold into a half-moon shape.
6. Repeat until all batter is used up. Serve with maple syrup or chocolate sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast/Dessert
• Method: Pan-Frying
• Cuisine: French

Nutrition

• Serving Size: 1 crepe
• Calories: 210
• Sugar: 7g
• Sodium: 85mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 45mg