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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Gabby Green
I want to make this for the breakfast of my first day of school. About how long does it take to make, and about how many crepes does it yield?
Barbara Schieving
Hi Gabby – on a busy first day of school, I would make them the night before and then just warm each crepe briefly in the morning and fill them. It makes about 12 crepes depending on how thick and big you make them. This will be a delicious way to start the new year.
Dawn Frame
Thank you for the pictures as well as the recipe. I love it when cooks shoe the food at different stages of preparation, it helps to guide you as you prepare the recipe.
Shashi @ RunninSrilankan
I am so glad I stumbled on your blog – these crepes look amazing! Love the strawberry filling – I would want these on my birthday too!!
Barbara Schieving
Thanks Shashi – I’m glad you stumbled on my blog too. Enjoy!
Ala
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!)
Christina @ Sweet Pea's Kitchen
I absolutely love crepes! These look like the perfect summer breakfast treat! 🙂
val
A perfect Summer breakfast.
Baker Street
You post is perfectly timed for the weekend. I’m having these come sunday morning.
Daisy@Nevertoosweet
Wow these look so delicious! I’ve been meaning to make crepes for the longest time hehe i even went and bought a crepe pan 🙂 but still haven’t had time arghhh need to do it soon 😀
Lynda
Your crepes look fantastic Barbara. I must admit I haven’t tried making them in years, but strawberry is my favorite
teresa
these are such a beautiful summer treat! i love it!
Lisa
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!
Alana
The perfect crepe is not an easy thing to master but yours look flawless!
Deborah
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!
Chung-Ah | Damn Delicious
I’ve always wanted to make homemade crepes! Thanks for the inspiration 🙂
My Inner Chick
—Omygoodness.
Can’t wait to make these, Barbara. Mmmmmmmm.
Kitchen Belleicious
i always forget to make crepes! I was on a crepe quick a while back and then stopped. I am now craving them= thanks for the reminder. Yours look amazing
Rocky Mountain Woman
Perfect summer treat!
Angie@Angie's Recipes
I have just found the perfect crepes!
Deb
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!
jehanne@thecookingdoctor
i so love crepe..but hardly made any for past year! i bet the strawberry filling is delicious..