Homemade Strawberry Crepes Recipe

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Two rolled Strawberry Crepes filled with strawberries, topped with whipped cream and a whole strawberry, are served on a floral plate. A fork, napkin, bowl of strawberries, and glass of milk are in the background.

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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

Cook Time2

Total Time12

Servings: crepes

Calories: 140kcal

Author: Barbara Schieving

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

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