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!
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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.
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Homemade Strawberry Crepes Recipe
Ingredients
- 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
Nutrition
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
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baker-in-disguise
so beautiful!! am coming over breakfast!! 🙂
Coleens Recipes
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!!
Claire @ Claire K Creations
The strawberries are so amazingly good here at the moment! If any make it home from the green grocers after my car snacks I might just have to make these Barbara. Yum!
Maureen @ Orgasmic Chef
Okay, that first photo is absolutely orgasmic. Seriously. I’d definitely turn down anyone in preference for that dish. 🙂
Linda
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.
Donna
Can I come and have my birthday at your house???
Kiran @ KiranTarun.com
Yummy! You made it look so simple and delicious!! We once had a savory crepe in DC that we loved!!! It’s a chicken tikka crepe, to die for. Literally 😀
Kathy
I love crepes, but have not made them in such a long time! You have inspired me!
Juliana
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 🙂
Winnie
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.
Alison @ Ingredients, Inc
oh Barbara! These are lovely!
Valérie (Franche-Comté)
Hello Barbara, elles sont super gourmandes
avec une boule de crème glacée pour moi 🙂
bises
Bonne soirée
Valérie.
Lori
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?
Barbara
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.
shruti
never made strawberry crepes…will have to try it out sometime 🙂
cindy
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!
carrian
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!
Megan
I’ve never made crepes but have always wanted too. These look perfect!
Kelley
I love crepes but have actually never made them at home. I suppose I’ll have to come to your house for them! 🙂
Memoria
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 :).
Barbara
Hi Memoria! You should definitely make some at home. Quick, easy and cheap. Fill them with whatever you have on hand.
Rosa
Heavenly! What an awesome combination.
Cheers,
Rosa