These easy-to-make Fresh Strawberry Crepes are light, creamy, and perfect for Mother's Day! With with a little help mixing, even the kiddos can make Mom a beautiful breakfast on her special day. Ready to serve in just 20 minutes.
Why You Will Love this Recipe
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).
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.
FAQs & Expert Tips
Crêpes: Homemade or Ready-Made
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.
Flip the crêpe by lifting the edges with the spatula, then peel it up carefully with my fingers and flip it over in one fluid motion. If you use this method, be sure to keep your fingers off the hot pan!
Creamy Fresh Strawberry Crêpes
- 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.
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Originally published June 9, 2014.
Updated Feb. 23.2020. Originally posted June 9, 2014.