Strawberry Crepes

Crepes are thin little French pancakes that are actually easy to make. My family likes them filled with strawberries and topped with fresh, lightly sweetened whipped cream.

At our house, everyone gets to choose what they want me to cook them for breakfast on their birthday. They almost always choose strawberry crepes. Crepes may look difficult to make, but once you’ve made one or two crepes you’ll get the hang of how to rotate the pan to spread the batter.

For my crepe loving family I usually make a triple batch. My husband helps me make them and we use two pans so we can make them twice as fast.

I use frozen strawberries as a base to create a luscious, juicy sauce. I use to mash up half of the fresh strawberries, but once when I didn’t have enough strawberries I used frozen thawed strawberries instead.

The sauce was so much better starting with the juicy, soft frozen strawberries that I’ve been making them that way ever since. I puree the thawed strawberries to make a sweet, juicy sauce and then stir in the fresh berries. It’s a perfect combination. You get the great texture from the fresh berries and an easy to make sauce from the frozen berries.

I like to put a big stack of crepes on the table and let everyone make themselves as many crepes as they want, just the way they want them.

How do you like your crepes?

Strawberry Crepes

Yield: 12 crepes

Strawberry Crepes

Ingredients

    Strawberry Filling
  • 2 cups frozen sliced strawberries, thawed
  • 2 tablespoons sugar
  • 1/2 teaspoon orange zest, optional
  • 3 cups fresh strawberries, sliced
  • Crepe Batter
  • 2 large eggs
  • 2 tablespoons butter, melted and cooled slightly
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups all purpose flour

Directions

    Strawberry Filling
  1. Gently puree thawed strawberries. (I usually thaw them overnight in the refrigerator and then use an immersion blender to puree them in the bowl, but you can also thaw them in the microwave.) Stir in sugar, orange zest if using, and fresh sliced strawberries. Serve strawberry filling at room temperature.
  2. Crepes
  3. Add ingredients to blender jar in the order listed, cover and blend until smooth. Refrigerate overnight or for 1 hour prior to cooking. (Or if you'd rather, you can strain out any lumps and use immediately.)
  4. Heat an 8-inch skillet or crepe pan over medium heat and lightly coat with butter or cooking spray. For each crepe, pour 1/4 cup batter into the center of the skillet and immediately rotate the pan until the batter covers the bottom of the skillet in a thin layer. Cook until light brown and the top begins to dry out, approximately 1 minute. Flip and cook an additional 30 seconds.
  5. Repeating with remaining batter. Stack completed crepes on a plate. (If your crepes are sticking together, put wax paper between the crepes.) You can put crepes in a 200º oven to keep warm until ready to serve.
  6. Fill each crepe with strawberry filling and roll up. Serve with whipped cream.
http://www.barbarabakes.com/2012/07/strawberry-crepes/

More crepe recipes you might like:

Creamy Lemon Blueberry Crepes, Picky Palate
Peanut Butter Cream and Berries Crepes, Parsley, Sage and Sweet
Lemon Crepes, Sweet Basil
Ricotta Stuffed Folded Crepes, Apron Strings




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Comments

    Leave a Comment:

  1. says

    Thanks so much for sharing this! I was just getting ready to whip up some strawberry cream cheese-filled crepes this week, so this recipe is super opportune. (I went to a crepe cafe with my friend this weekend and we ordered overpriced $10 crepes that were filled with a smidgen applesauce and mixed fruit…homemade is the only way to go!)

  2. says

    Oh, how I love crepes, and yours look wonderful. That strawberry filling peeking out makes me want 10 of them! They are really gorgeous, Barb. Just out of curiosity, did your first crepe go to ‘the dog’? Mine always does, then it’s usually crepe cruise control. Thanks so much for the link!

  3. says

    I love the idea of having 2 pans going at once. I actually just made crepes yesterday, and the only thing I don’t like about them is how long they take to make! These are absolutely gorgeous and I would love a plate of them right now!

  4. says

    Not sure why, but my crepes always take the savory route. I found a crepe pan at a discount store and an so glad I made the purchase. I found it challenging to turn the crepes in a regular skillet. I am sure my family would adore these delectable sweet strawberry and cream gems. What a splendid way to start a birthday celebration!

  5. says

    What an inviting post!! I’ve never made (or even eaten) crepe, but I’ve wanted to make them for a while now. I really appreciate your step by step photos; they are VERY helpful. Thank you for sharing such a beautiful treat!!

  6. says

    I too, was afraid for years to make crepes. Then I had a woman from Paris show me how easy it is and voila! Crepes are usually for special occasions around here too. I have made them with Nutella and bananas and strawberries. Or Nutella with just the berries. Or Nutella mixed with whip cream, some blueberries and strawberries. See a theme here? Personally I just like them with strawberries and whipped cream. Wonderful. I will keep some frozen strawberries on hand now for more than just smoothies.

  7. says

    So beautiful and elegant your crepes Barbara…love the idea of fresh strawberries in it…yum!
    Thanks for this recipe and hope you are having a great week :)

  8. says

    I love crepes, but never made them home. I can’t wait to try this. I am glad I can use a regular pan, as I don’t have a crepe pan. I will give these a shot and report back. I had them when I went to Paris and boy did I love them.

  9. Lori says

    Hi Barbara,
    These look amazing! I am going to try it with my family, but I think that I will have to triple the recipe, also.

    So when you triple your recipe, do you make three separate batches in the blender, or do them all at once?

    • says

      Hi neighbor! Thanks! I’ve made a double batch in my new Blendtec blender, but I don’t think I’d try a triple batch unless you have an extra large blender. I have made a triple batch in my Kitchen Aid Mixer. You’ll get more lumps in the mixer but if you’re letting it sit overnight, it probably doesn’t matter too much how you mix it.

  10. says

    I like your idea of using frozen strawberries. With fresh berries I can never get enough juice. Crepes are so much fun. Our youngest son is getting married this week. I think we will enjoy crepes–the day after the wedding!

  11. says

    These look fantastic!!! I LOOOOOOOOOOVE crepes. And thanks for linking to me (with the correct name. everyone seems to think my name is,”oh”sweet basil. It’s that blasted url. BLAST!

  12. says

    Wow. Those crêpes look GORGEOUS!! YUM! I’ve only tried crêpes once or twice a very long time ago…don’t remember where or how it was prepared. I need to make these at home. Brava :).

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