These easy-to-make Fresh Strawberry Crepes are light, creamy, and perfect for Mother's Day! With with a little help mixing, even the kidlets can easily make Mom a perfect breakfast on her special day! Ready in 15 minutes.
Despite their "fancy" vibe, Fresh Strawberry Crepes are super easy to make, and most of the work can be done ahead of time. These light, airy crepes are perfect for special occasions: birthdays, Mother's Day, Father's Day, Mid-Summer Back-Porch Sittin' Day. (I may have made that last one up).
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I was so tickled when one of my daughter's made Fresh Strawberry Crepes for me for Mother's Day a few years ago! In her version, she used plain whipped cream on the top, plus a little chocolate syrup for flare.
The only real challenge these creamy Fresh Strawberry Crêpes present is one of self-control: just try to not eat all the fresh strawberry cream before you assemble the crêpes!
How to Make Fresh Strawberry Creme
In a blender or food processor, puree 1 cup of the sliced strawberries with about ¼ cup heavy cream. Set aside. The remaining sliced strawberries will be used inside and on top of the crepes.
Using an electric mixer, whip the remaining 1¾ cups heavy cream until it begins to form soft peaks. Mix in the sugar until medium-stiff peaks begin to form. Turn mixture on LOW and stir in pureed strawberries.
Refrigerate strawberry crème until you are ready to assemble crêpes.
Recipe Updated May 7, 2021 (Originally published June 9, 2014)
Creamy Fresh Strawberry Crêpes
Equipment
- Crepe Turner (or Spatula)
Ingredients
- 2 pints Strawberries hulled and sliced, divided
- 2 cups heavy whipping cream
- ⅔ cup sugar
- 1 tablespoon vanilla
- 1 batch Basic Sweet Vanilla Crêpes or Ready-made Crepes
Instructions
- In a blender or food processor, puree 1 cup of the sliced strawberries with about ¼ cup heavy cream. Set aside. (The remaining sliced strawberries will be used inside and on top of the crepes.
To make Strawberry Crème:
- With an electric mixer, whip the remaining 1 ¾ cups heavy cream until it begins to form soft peaks.
- Mix in the sugar until stiff peaks begin to form.
- Turn mixture on LOW and stir in pureed strawberries.
- Refrigerate strawberry crème until you are ready to assemble crêpes.
Assembling the Crêpes
- Fill prepared crêpes with strawberry crème and strawberries, fold and garnish with same.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Crêpes: Homemade or Ready-Made
Crepes can easily be made ahead of time using our Basic Sweet Vanilla Crepes recipe. If you aren't up for making your own crepes, ready-made crepes are great option, too.
If you make your own crepes, a well-seasoned crêpe pan is the optimal tool for the job. The sides are short, making flipping a breeze, and bottom is heavy, ensuring consistent heat and even cooking.
If you don't have a crepe pan, you can use a shallow skillet. In that case, choose a small skillet that you can easily "swirl" in one hand. The size of your pan will determine how big your crepes turn out: seven or eight inches is standard.
Crepes can be made ahead and refrigerated for up to a week or frozen for up to two months.
Crêpes are ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking. Usually about a minute to a minute and a half.
Use a rubber spatula to loosen the edges, and then gently flip the crêpe. Allow it to cook an additional 30 seconds to a minute.
I usually don't use the spatula to do the actual flipping. I flip the crêpe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!
Basic Sweet Vanilla Crêpes (Recipe)
Equipment
Ingredients
Simple fillings or toppings for sweet crêpes include:
- A dusting of powdered sugar and a sprinkling of fresh lemon juice
- Fresh fruits or berries
- Whipped cream
- Jam or jelly
Instructions
- Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
- Allow crepe mixture to sit in the refrigerator for at least an hour before using.
Prepare Crepes
- Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden. Start your pan on medium low and work from there.
- If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
- Pour ¼ to ⅓ cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan. (I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)Cook for about 1 minute.
- The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
- Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
- If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
- Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.
Notes
- If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
- Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
- To defrost frozen crepes, place them in the refrigerator.
- Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
We love strawberries! Check out these delicious strawberry recipes:
- The Best Triple-layer Strawberry Cake {from Scratch}
- Homemade Fresh Strawberry Ice Cream (Best Ever!)
- Strawberry Freezer Jam {Step-by-Step Tutorial}
- Strawberry Soufflé Omelet with Caramelized Almonds
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Updated Feb. 23.2020. Originally posted June 9, 2014.
Yum! And so pretty!
That looks so good! And a yummy way to use a few of the best strawberry harvest I've ever had. What is the best tool to use to flatten the crepe while it's cooking?
Thanks, Dena! You don't actually "flatten" the crepe - you swirl the batter immediately after you pour it into the pan. You need to raise the pan off the burner a little to do this, but it works really well. Some people use spreaders for their crepes but I've never had much luck with that method. Swirling works fine for me!
Those looks sooooo delicious. This is a tough time of year for me because I am allergic to strawberries - maybe I'll try it with raspberries instead? Though, those look good enough to tough through an allergic reaction for! Thanks for sharing!
I am positive that these would be fabulous with raspberries. Only a few more weeks and we can both try it out!
I have wonderful memories of picking blackberries with my dearest cousin, braving the brambles and getting all scratched in pursuit of the plumpest, ripest ones. We then went home, where he made us all crepes with fresh berries inside. Thank you for the reminder—and inspiration to make some again!
YUM! I'm not sure why, but I've never made my own crepes. This recipe looks fantastic -- a great way to use fresh Oregon berries! Thanks, Renee!
mmm - I LOVE crepes! Just pinned this recipe and plan to use it (or have my husband make it for me!)
I made the unfortunate mistake of looking at this before eating.
Sounds like the perfect summer morning breakfast.
I love crepes, but have never made them because I thought they looked hard and I would just have a bunch of torn pancakes in a pile on my plate!
They are super-easy, Pech! In some ways, I think they are easier than pancakes! Half the time, I don't even flip them because they cook all the way through from one side. If I do that, I just put the "uncooked" side in when I fold them. No one ever notices the difference.
These Sweet Vanilla Crepes are amazing by themselves too, with just a little fresh lemon juice and powdered sugar sprinkled on top.
Looks delightful! I hope to make this while organic strawberries are still in season. Pinned for future reference. =)
Oh my gosh! This looks so amazing! I've always wanted to make crepes. Maybe Mardi Gras is the perfect time!
Just saved your recipe; I definetely want to try this. Thanks for sharing x
Omg these actually look amazing and so yummy. I love crepes and you made this look so easy to make 🙂