Strawberry Cream Crepes are light, fresh, and absolutely scrumptious! This easy make-ahead recipe can be served as a brunch entree or dessert; perfect for special occasions.
These creamy strawberry crepes are deliciously fresh, and surprisingly easy to make. The biggest challenge in making is trying not to eat all the creamy filling before you roll them up!
Both the filling and the crepes can be made ahead of time. Then the day-of, all you need is a few minutes to assemble and serve them up. Strawberry and cream crepes can be served as a brunch entree or as a light dessert; perfect for special occasions.
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The Perfect Mother's Day Brunch
Strawberry and cream crepes are a wonderful Mother's Day breakfast idea! I was so tickled when one of my daughters 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.
Hint: If you've got younger kiddos, mix up a batch of strawberry cream ahead of time and throw a stack of crepes in the fridge. Then, when the kids want to make breakfast all by themselves, all they need to do is assemble and serve.
Check out our Dutch Apple Cranberry Crepes, too!
Ingredients
- Strawberries: Use the sweetest, freshest berries you can find. You can also make this recipe with frozen berries; however, the final picture may not be quite as pretty.
- Heavy whipping cream: Use heavy whipping cream; avoid using regular whipping cream if possible. Heavy whipping cream is strong enough structurally to stand up to the liquids added by the strawberries. Do not use half and half.
- Sugar: Use white granulated sugar.
- Vanilla
- Crepes: These 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.
How to Make Strawberry and Cream Crêpes
Hull and slice half of the strawberries.
In a blender or food processor, puree the other half of the strawberries with about ¼ cup heavy cream and 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 of heavy cream until it begins to form soft peaks. Continue to mix, adding the sugar a little at a time.
Once the sugar is all mixed in, continue to mix until medium-stiff peaks begin to form. Turn mixture down to LOW and slowly stream in the stir in pureed strawberry mixture.
Refrigerate strawberry crème until you are ready to assemble crêpes.
Assembly
To assemble the crepes:
- Lay one prepared crepe flat on a plate.
- Spoon or pipe in a line of strawberry cream down the middle, and then layer on a handful of sliced fresh strawberries.
- Fold the two sides over the middle, wrapping the strawberries and cream.
- Pipe or spoon more strawberry cream across the top, and garnish with more sliced strawberries, and mint leaves if desired.
Variations
You can substitute on any cane berry (i.e., blackberries, Marion berries, boysenberries, raspberries, etc.) for the strawberries. For example:
- Raspberry Cream Crepes: Substitute raspberries for the strawberries; otherwise, make them the same way.
- Blackberry Cream Crepes: Substitute blackberries for the strawberries; otherwise, make them the same way.
Equipment
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.
Advance Prep
If you like to do meal prep ahead of time, this recipe is for you! Both the filling and the crepes can be made ahead of time; then the day-of, you need just a few minutes to assemble them.
Strawberry Cream
The strawberry cream can be made up to two days ahead of time. Refrigerate prepared strawberry cream sealed in a pastry bag or large plastic freezer bag, and use the bag to pipe on the cream when you are ready to assemble the crepes.
Crepes
Refrigerator: Separate crêpe layers with parchment or waxed paper. Wrap the stack on plastic wrap, and then place in a tightly sealed container. Crepes can be made ahead and refrigerated for up to three days.
Freezer: Separate crêpe layers with parchment or waxed paper. Wrap the stack on plastic wrap, and then place in a tightly sealed container. Frozen crêpes will keep for up to three months.
Thaw frozen crepes in the refrigerator. Use care when separating crepes, as they are quite fragile.
Top Tip
If you don't have enough fresh berries, try using frozen berries to make the cream filling. If you have any fresh berries, use them to garnish the top. If you don't have any, drizzle the top with a little berry compote or chocolate syrup.
To use frozen berries to make the filling, first thaw the berries to room temperature. Drain off most of the liquid, and then puree them as you would the fresh berries, and proceed from there.
FAQ
Not exactly. The most obvious and fundamental difference between pancakes and crepes is that crepes are far thinner, but there's more to it than that. The leavening they use is different: pancakes have baking powder to help them rise, while crepes have none, using only use eggs as leavening. Crepes also have far more butter in the batter mix, helping them to bake up crispier than pancakes.
More Fresh Strawberry Recipes
Fresh strawberries are one of our favorite fruits, and we eat them every time we get the chance. Some of our favorite strawberry recipes include fresh strawberry ice cream, strawberry layer cake, and strawberry soufflé omelet.
Strawberry Cream Crêpes
Equipment
- 1 Blender
Ingredients
- 2 pints strawberries hulled and sliced, divided
- 2 cups heavy whipping cream
- ⅔ cup sugar
- 1 tablespoon vanilla
- 12 medium crêpes cooked, Homemade or Ready-made
Instructions
- Hull and slice half of the strawberries. Set aside.
- In a blender or food processor, puree the other half of the strawberries with about ¼ cup heavy cream and set aside.
- Using an electric mixer, whip the remaining 1¾ cups of heavy cream until it begins to form soft peaks. Continue to mix, adding the sugar a little at a time.
- Once the sugar is all mixed in, continue to mix until medium-stiff peaks begin to form. Turn mixture down to LOW and slowly stream in the stir in pureed strawberry mixture. Whip for a few seconds more to fully incorporate the strawberries.
- Refrigerate the strawberry cream until you are ready to assemble crêpes.
Assembly
- Lay one prepared crepe flat on a plate.
- Spoon or pipe in a line of strawberry cream down the middle, and then layer on a handful of sliced fresh strawberries.
- Fold the two sides over the middle, wrapping the strawberries and cream.
- Pipe or spoon more strawberry cream across the top, and garnish with more sliced strawberries, and mint leaves if desired.
Notes
- Raspberry Cream Crepes: Substitute raspberries for the strawberries; otherwise, make them the same way.
- Blackberry Cream Crepes: Substitute blackberries for the strawberries; otherwise, make them the same way.
Advance Prep
Strawberry Cream
The strawberry cream can be made up to two days ahead of time. Refrigerate prepared strawberry cream sealed in a pastry bag or large plastic freezer bag, and use the bag to pipe on the cream when you are ready to assemble the crepes.Crepes
Refrigerator: Separate crêpe layers with parchment or waxed paper. Wrap the stack on plastic wrap, and then place in a tightly sealed container. Crepes can be made ahead and refrigerated for up to three days. Freezer: Separate crêpe layers with parchment or waxed paper. Wrap the stack on plastic wrap, and then place in a tightly sealed container. Frozen crêpes will keep for up to three months. Thaw frozen crepes in the refrigerator. Use care when separating crepes: they are quite fragile.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.
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Originally published June 9, 2014. This post has been updated with new images, content, and recipe directions to improve reader experience.
Updated Feb. 23.2020. Originally posted June 9, 2014.
Ruth says
Omg these actually look amazing and so yummy. I love crepes and you made this look so easy to make 🙂
Marina says
Just saved your recipe; I definetely want to try this. Thanks for sharing x
Charlene says
Oh my gosh! This looks so amazing! I've always wanted to make crepes. Maybe Mardi Gras is the perfect time!
Jessica @ConveyAwareness says
Looks delightful! I hope to make this while organic strawberries are still in season. Pinned for future reference. =)
Pech says
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!
Renée ♥ says
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.
Aubrie LeGault says
Sounds like the perfect summer morning breakfast.
Geoff (Steep Stories) says
I made the unfortunate mistake of looking at this before eating.
Mary Ann says
mmm - I LOVE crepes! Just pinned this recipe and plan to use it (or have my husband make it for me!)
Marlynn @UrbanBlissLife says
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!
Catherine says
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!
Courtney says
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!
Renée ♥ says
I am positive that these would be fabulous with raspberries. Only a few more weeks and we can both try it out!
Dena Weigel bell says
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?
Renée ♥ says
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!
Sarah says
Yum! And so pretty!