Homemade Strawberry Crepes Recipe

Learn how to make perfect Strawberry Crepes with fresh berries and sweet strawberry filling. This easy recipe creates light, delicate crepes filled with juicy strawberries – perfect for breakfast or dessert!

WANT TO SAVE THIS RECIPE?

Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email Address

Email Address *

Save

Crepes are thin pancakes that are actually easy to make. They have French origins. Unlike American pancakes, they don’t contain any leavening agents.

At our house, everyone gets to choose what they want me to cook them for breakfast on their birthday as a special treat. 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 crêpes on the table and let everyone make themselves as many crepes as they want, just the way they want them.

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Address Email

Email Address *

Save

Print Recipe Pin Recipe Rate this Recipe

4.57 from 39 votes

Homemade Strawberry Crepes Recipe

Learn how to make perfect strawberry crepes with fresh berries and sweet strawberry filling. This easy recipe creates light, delicate crepes filled with juicy strawberries – perfect for breakfast or dessert!

Prep Time10 minutes mins

Cook Time2 minutes mins

Total Time12 minutes mins

Servings: 12 crepes

Calories: 140kcal

Author: Barbara Schieving

Cook ModePrevent your screen from going to sleep

Ingredients 

1x2x3x

• 2 cups frozen sliced strawberries thawed
• 2 tablespoons sugar
• ½ teaspoon orange zest optional
• 3 cups fresh strawberries sliced
• 2 tablespoons butter
• 2 cups milk
• 2 large eggs
• 1 teaspoon vanilla
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 ½ cups all purpose flour

Instructions

Strawberry Filling

• Gently puree thawed strawberries. (I usually thaw them overnight in the refrigerator and then use an immersion blender to puree them in a medium 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.

Crepes

• Heat milk and butter in the microwave in a glass or plastic measuring cup or bowl or in a small saucepan, just until butter melts.
• Add warmed milk and melted butter, eggs, vanilla, sugar, and salt to blender jar, cover and blend until smooth. Add flour and blend until smooth.
• Place a fine-mesh strainer over a large bowl and strain out any lumps.
• Heat an 8-inch skillet or crepe pan over medium heat and lightly coat with butter or cooking spray. For each crepe, pour ¼ 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.
• 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.
• Fill each crepe with strawberry filling and roll up. Serve topped with whipped cream.

Notes

Test Crepe: The first crepe helps you gauge pan temperature and batter consistency—it’s rarely perfect, so don’t be discouraged.

Make Ahead: Prepare the batter the night before and refrigerate it; this allows the flour to fully hydrate and improves texture.

Freezing: Stack finished crepes with wax paper between each one to prevent sticking, then freeze for convenient future use.

Berry Substitutes: Use blueberries, raspberries, blackberries, or mixed berries—adjust sugar based on tartness.

Serving Temperature: Let strawberry filling come to room temperature before serving; cold dulls the flavor while room temperature enhances the natural sweetness and aroma.

Nutrition

Calories: 140kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 139mg | Potassium: 181mg | Fiber: 2g | Sugar: 8g | Vitamin A: 171IU | Vitamin C: 35mg | Calcium: 67mg | Iron: 1mg

Storage & Reheating Tips

Room Temperature

Filled crepes are best enjoyed immediately. However, unfilled crepes can sit at room temperature for 2-3 hours if kept covered with a clean kitchen towel.

Refrigerator Storage

• Unfilled Crepes: Stack with wax paper between each crepe, wrap tightly in plastic wrap, and keep in the fridge for up to 3 days. Reheat individually in a dry skillet over low heat for 20-30 seconds per side.
• Strawberry Filling: Store separately in an airtight container for up to 3 days. Bring to room temperature before serving.
• Filled Crepes: Not recommended, as they become soggy.

Freezer Storage

• Unfilled Crepes: Layer with wax paper, wrap tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1-2 hours.
• Strawberry Filling: Freeze in an airtight container for up to 3 months. Thaw in refrigerator overnight.

Make-Ahead Tips

• Prepare the crepe batter the night before and refrigerate
• Make crepes up to 2 days ahead, stack with wax paper, and refrigerate
• Prepare strawberry filling up to 1 day ahead and refrigerate
• Assemble just before serving for the best texture and presentation

Reheating Methods

• Stovetop: Warm crepes individually in a dry non-stick pan over low heat for 15-20 seconds per side
• Microwave: Stack 4-5 crepes on a microwave-safe plate, cover with a damp paper towel, and heat for 20-30 seconds
• Oven: Wrap stacked crepes in foil and warm at 300°F for 10 minutes

Similar Recipes to Try

• Classic French Crepes – Master the basic crepe technique with sweet or savory fillings
• Lemon Ricotta Crepes – Delicate, thin crepes are filled with a sweet, creamy mixture of ricotta cheese, lemon zest, and sugar, then topped with fresh berries.
• Banana Chocolate Crepes – Caramelized bananas with whipped cream
• Strawberry Shortcake – Another delicious way to showcase fresh strawberries
• Berry Parfait – Layered yogurt and berries for easier weekday breakfast

Pin It: