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4.52 from 35 votes

Strawberry Crepes

Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Breakfast
Servings: 12 crepes
Author: Barbara Schieving


  • 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


Strawberry Filling

  • 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.


  • 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.