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Crepes with Strawberries and Cream

These crepes with strawberries and cream are soft, light, and filled with this easy filling. If you follow my recipe you'll get perfectly cooked soft and thin crepes that are not gummy nor rubbery.
Prep Time5 mins
Cook Time15 mins
Resting Time30 mins
Total Time50 mins
Course: Desserts
Cuisine: French, Mediterranean
Servings: 8 crepes
Author: Emilia


Crepe batter:

  • 1 egg
  • 240 g /1 cup of milk
  • 120 g /10 tbsp flour
  • 1/4 tsp salt
  • 1/4 tsp sugar


  • whipping cream
  • fresh strawberries
  • icing sugar


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.


  • 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.


Storage - Any leftover crepes can be stored in an airtight container or in a ziplock bag in the refrigerator for up to a week or in a freezer for up to 2 months. If you decide to freeze the crepes I recommend adding parchment paper in between each one, this way it would be much easier to separate them if you only need 1 crepe.
Reheating - Refrigerated crepes can be warmed up in the microwave for 30 seconds up to a minute. Frozen crepes would need to be thawed overnight in the refrigerator and then warmed up in the microwave.
  • 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.