These easy-to-make Fresh Strawberry Crepes are light, creamy, and perfect for everything from an elegant brunch to a lazy summer back porch afternoon.
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If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), these Fresh Strawberry Crêpes would be the picture they would use to illustrate it!
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 one up).
I was so tickled when one of my daughter’s made Strawberry Crepes for me for Mother’s Day brunch 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!
Creamy Fresh Strawberry Crêpes
Equipment
- Crepe Turner (or Spatula)
- Blender
Ingredients
- 2 pints Strawberries hulled and sliced, divided
- 2 cups heavy whipping cream
- 2/3 cup white sugar
- 1 tablespoon vanilla
- 1 batch Basic Sweet Vanilla Crêpes (These can be made ahead of time.)
Instructions
- In a blender or food processor, puree 1 cup of the sliced strawberries with about 1/4 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 3/4 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
Cooking the Crêpes
A well-seasoned crêpe pan is the optimal tool for cooking crepes: the sides are short, making flipping a breeze, and bottom is heavy, ensuring consistent heat and even cooking.
If you don’t have a crêpe pan, be sure to use a heavy-bottomed stainless steel pan. 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.
Basic Sweet Vanilla Crêpes {Recipe}
Equipment
- Blender
Ingredients
- 1 1/2 cups milk* see note
- 3 eggs
- 4 tsp. vanilla
- 3 Tbs. sugar
- 1/2 tsp. salt
- 1/4 cup melted butter
- 1 1/2 cups flour sifted
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 1/4 to 1/3 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
Flipping Crêpes
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!
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Updated Feb. 23.2020. Originally posted June 9, 2014.
