These crepes with strawberries and cream are thin, fluffy, and have the perfect light and filling that’s not too heavy! They will quickly become your favorite weeknight dessert once you try this recipe.
Crepes are a lot of fun and easy to make! Apart from the resting time, they will be ready in 10 to 15 minutes. You just mix in all the ingredients for the batter, and let it rest to give the gluten a chance to relax, then finish off with frying! If you are following my recipe properly, you should get:
- Perfectly thin and soft crepes every time, that are not rubbery and gummy, or soggy.
- You’ll always get a smooth batter that is not lumpy and easily spreadable in the pan.
- Perfectly cooked surface with signature brown lines and dots.
- Super delicious, light strawberry and cream filling.
What are French crepes?
Crepes are often associated with pancakes. And while there are some similarities, the french crepes are thinner and larger than the regular American pancakes. The batter is similar to American pancakes, but the main difference is that the crepe batter does not include any raising ingredients like baking powder or soda. Crepes originally come from France, where they even have a special holiday called Crêpe Day.
How to make crepes with strawberries and cream?
- Add the eggs and milk to a bowl, then whisk everything until incorporated. Next, sift the flour directly into the egg mixture along with the sugar and salt, then slowly whisk until everything has been incorporated and there aren’t any large lumps.
- Strain the batter through a sieve to avoid having lumps. Let the crepe batter rest for 30-60 minutes.
- For a 21cm/8inch crepe pan, you’ll need around 60g/2.2oz (1/4 cup) batter for each crepe.
- Preheat the pan over medium lightly spray it with oil. Start pouring the batter to the center of the pan and quickly swirl the pan counterclockwise while you pour the mixture until you completely cover the bottom of the pan.
- Leave the crepe to cook for 2 minutes, then flip on the other side for another 2 minutes. Then, oil the pan again and repeat the same steps for all crepes.
Easiest folding method for crepes with strawberries and cream!
This is the easiest folding method, especially for these delicate crepes with strawberries and cream. Lay the crepe in a pan or on a flat surface. Add the cream and strawberries to one half of the crepe, then fold it in half, leaving a bit of space, so the cream doesn’t get fully covered. Fold the crepe again in half to form sort of triangles. Dust the crepes with icing sugar or drizzle honey on top!
Tips on how to make the thin and soft crepes every time!
- The batter can be prepared in 2 ways: by whisking the ingredients or by using a food processor. If you do decide to make the crepes in a food processor all you have to do is add all the ingredients together and pulse for 10-15 minutes. Using a food processor is a lot easier for beginners.
- Whether you are making the crepes with a whisk or food processor, I always recommend pouring the batter through a sieve to ensure there aren’t any lumps.
- Make sure the pan is preheated well, so you don’t get rubbery and gummy crepes.
- Cover the crepes with a towel once cooked to keep them soft. After I make the first crepe, I add the next that is cooked under the first one, so the heat from the last one warms up the others.
Storage – NOTE: This only applies for crepes that have not been filled with strawberries and cream! Leftovers can be stored in an airtight container in the refrigerator for up to a week or in a freezer for up to 2 months. You can divide the crepes by adding parchment paper in between each one, this way it would be much easier if you only need 1 crepe instead of the full batch that has been frozen.
Reheating – Depending on the microwave, refrigerated crepes can be warmed up in the microwave for 30 seconds or more. Frozen crepes would need to be thawed overnight in the refrigerator and warmed up in the microwave.
Other crepe filling ideas:
Sweet filling ideas:
- This crepe with strawberries and cream is my favorite that I highly recommend trying, especially when strawberries are in season.
- Banana and salted caramel crepe is also a yummy idea that I often like to prepare – topped with a couple of tablespoons of whipping cream and grated chocolate.
- Summery crepe filled with ice cream and Nutella.
- Crepe filled with hazelnut butter, and banana filling drizzled with a small teaspoon of honey and sprinkled with cinnamon or cocoa.
Savory filling ideas:
A great thing about this crepe recipe is that it’s natural. You can prepare sweet or savory crepes with it!
- For breakfast: I like to have scrambled eggs, cheddar cheese, and prosciutto or ham, folded like a burrito.
- If I have leftover chicken, I dice the chicken and fill them with grated mozzarella cheese, salt, and pepper with a sauce of choice. Then, I add filling to the crepes and fold them like burritos or tortillas.
- My family’s favorite is crepes filled with sour cream, ham or bacon, white cheddar cheese, and fried mushrooms and fold them like burritos. I then use the basic breading technique in flour, eggs, and breadcrumbs. In the end, I fry them for a couple of minutes on each side until they get golden and crispy on the outside.
You’ll also love to try:
Vegan No-Bake Cheesecake
Cinnamon Rice Pudding
Chocolate Chia Pudding
Crepes with Strawberries and Cream
Ingredients
Crepe batter:
- 1 egg
- 240 g /1 cup of milk
- 120 g /10 tbsp flour
- 1/4 tsp salt
- 1/4 tsp sugar
Filling:
- whipping cream
- fresh strawberries
- icing sugar
Instructions
Crepe batter:
- In a bowl whisk the eggs then add the milk and whisk until incorporated.
- Sift the flour then add it in batches into the egg mixture. Mix the flour until fully no large lumps appear.
- Strain the batter through a sieve to avoid having lumps in the batter. You can also pulse all the ingredients 10-15 times in a food processor, to avoid whisking everything by hand. The batter should be thin – if you feel like you've added to much flour feel free to add a splash or two of milk.
- Cover the bowl with plastic wrap and set it aside for 30 minutes up to an hour. For a 21cm/8inch crepe pan, you'll need around 60g/2.2oz (1/4 cup) batter for each crepe.
- Add a pan on medium heat, spray oil list a little bit of oil and wait until the pan is hot
- Start pouring the batter to the center of the pan and quickly swirl the pan counterclockwise while you pour the mixture until you completely cover the bottom of the pan.
- Leave the crepe for 1-2 minutes on each side. You will know that it’s cooked once the underside of the crepe is golden brown. Then carefully flip the crepe with a spatula and wait for another minute or so.
- Remove it to a plate and repeat the process with the remaining batter.
Filling:
- Add the whipping cream and the sliced strawberries to one-half of the crepe, then fold it in half leaving a bit of space.
- Fold the left edge of the crepe towards the right one to form a triangle shape. Sprinkle the crepes with icing sugar.
Notes
- It’s important to leave the batter to rest for the gluten can relax. While it’s okay to skip this step, resting the batter makes the crepes softer. If you don’t have time to wait 30 minutes up to an hour you can rest the batter only for 10 minutes or make it the night ahead and refrigerate the batter covered with plastic wrap for up to 2 days.
- The consistency of the crepe batter should be thin – if you feel like the batter is thick and not so easily spreadable add a splash or two of milk to loosen up the consistency.
- Make sure to preheat the pan well over medium heat so the crepes are not gummy and rubbery.
- Transfer the cooked crepes to a pan and cover them with a towel on top to keep them soft and warm.
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