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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crêpe Recipe}

February 23 By Renée 16 Comments

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. 

If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), this image of Fresh Strawberry Crème Crêpes would be the picture they would use to illustrate it.

This post may contain affiliate links, but don’t worry – they won’t bite.

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). 

Fresh Strawberry Crepes

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.

Instagram shot of strawberry Crepes

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!blank

Creamy Fresh Strawberry Crêpes

Creamy Fresh Strawberry Crêpes

Fresh Strawberry Crème Crêpes are fresh, creamy, and so easy to make!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Print Recipe Pin Recipe
Course: Breakfast or Brunch, Dessert
Keyword: brunch, mothers day, strawberries,, strawberry crepes
Servings: 12 crepes
Calories: 249kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Crepe Pan
  • Crepe Turner (or Spatula)
  • Stand Mixer
  • 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.
    blank
  • Mix in the sugar until stiff peaks begin to form.
  • Turn mixture on LOW and stir in pureed strawberries.
    blank
  • Refrigerate strawberry crème until you are ready to assemble crêpes.
    Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}

Assembling the Crêpes

  • Fill prepared crêpes with strawberry crème and strawberries, fold and garnish with same.
    blank

Notes

Nutritional Information includes amounts from Sweet Vanilla Crepe Recipe. 

Nutrition

Serving: 1crepe | Calories: 249kcal | Carbohydrates: 28.8g | Protein: 4.4g | Fat: 13.1g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 162mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 16.2g | Calcium: 59mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

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.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Basic Sweet Vanilla Crêpes {Recipe}

This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!
Prep Time5 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 25 mins
Print Recipe Pin Recipe
Course: Breakfast, Breakfast or Brunch, Dessert
Cuisine: French
Keyword: crepes
Servings: 12 crepes
Calories: 137kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Crepe Pan
  • Blender
  • Rubber Spatula

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

Flipping Crepes
I usually don't use the spatula to do the actual flipping. I flip the crepe 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!
Refrigerating Crepe Batter
DO NOT SKIP the refrigeration step. 
Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.
Refrigerating and/or Freezing Cooked Crepes
  • 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

Serving: 1crepe | Calories: 137kcal | Carbohydrates: 16.7g | Protein: 4g | Fat: 5.7g | Saturated Fat: 3.2g | Cholesterol: 54mg | Sodium: 154mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 4.7g | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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! 

Creamy Fresh Strawberry Crêpes

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

 Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}   Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}

Fresh Strawberry Crepes
Wavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Updated Feb. 23.2020. Originally posted June 9, 2014. 

Filed Under: 30-Minute Meals, Sweets, Vegetarian Tagged With: berries, Breakfast, brunch, crepes, French, strawberries

Dutch Apple Cranberry Crepes {Recipe}

December 21 By Renée 9 Comments

Looking for an easy brunch that will Wow your overnight holiday guests? Dutch Apple Cranberry Crêpes are just the thing! (They will make your house smell fabulous too!

Dutch Apple Cranberry Crepes | The Good Hearted Woman

Dutch Apple Cranberry Crepes | The Good Hearted Woman

Dutch Apple Cranberry Crêpe Filling

Prep Time1 hr
Total Time1 hr
Print Recipe Pin Recipe
Course: Breakfast, Brunch, Dessert
Servings: 10 -12 filled crêpes
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 1/2 - 2 lbs. tart apples I use about 5 Granny Smiths
  • 1/3 cup dried cranberries
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • 1 teaspoon ground cinnamon
  • 1 freshly ground nutmeg
  • Pinch ground allspice
  • 1/4 cup firmly packed brown sugar
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch only if necessary; see note

1 Batch Sweet Vanilla Crêpes

    Additional Ingredients:

    • Whipped Cream

    Instructions

    Make a batch of Sweet Vanilla Crepes.

      Dutch Apple Filling:

      • Peel, core, and slice apples into a large mixing bowl. Add dried cranberries (if desired), and then lemon juice, cinnamon, nutmeg, allspice. Toss to coat. Cover the bowl with plastic wrap and let set for about half an hour.
        Dutch Apple Cranberry Crepes | The Good Hearted Woman
      • In a cast iron skillet or other heavy pan over medium heat, melt butter and brown sugar together, stirring frequently. When mixture begins to bubble, add salt and reduce temperature to medium low.
        Dutch Apple Cranberry Crepes | The Good Hearted Woman
      • Add prepared apple mixture and bring to mixture to a simmer, stirring frequently. Cook apples until they are no longer crunchy, but still have some texture to them. (You don’t want applesauce!)
        Dutch Apple Cranberry Crepes | The Good Hearted Woman
      • If the mixture is very runny, add cornstarch a half-teaspoon at a time and simmer until thickened.

      Assembling the Crêpes

      • Fill crêpes with prepared Dutch Apple Cranberry Filling, fold and garnish with whipped cream and dried cranberries.
      Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

      Dutch Apple Cranberry Crepes | The Good Hearted Woman
      Sweet Vanilla Crêpes Recipe
      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Filed Under: 30-Minute Meals, Main Dishes, Recipes, Sweets, Vegetarian Tagged With: apples, Breakfast, brunch, crepes, dessert, eggs, Fruit, sweets

      Easy Basic Sweet Vanilla Crepes

      December 1 By Renée 5 Comments

      If you’ve ever been intimidated by crêpes, try these Easy Basic Sweet Vanilla Crêpes and you’ll wonder why you ever worried. 

      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      If you can make a pancakes, you can make crêpes. Before you get started though, here are a few tips that will make the process even easier.

      Crêpe Batter

      • Crêpe batter should be thinner and smoother than pancake batter – just thick enough to thoroughly coat a wooden spoon. If your batter seems too thick when you take it out of the refrigerator, add additional milk 1-2 tablespoons at a time until it reaches the desired consistency.
      • Crêpe batter can be made the night before and left in the refrigerator until you are ready to make them.
      • When pouring crepe batter into the pan, I pour with my my left hand and simultaneously swirl the the pan with my right hand. (I’m mostly right-handed.) The batter sets up very quickly, and this allows me to distribute it around the pan before it sets.

      Flipping Crêpes

      • Crêpes are ready to flip when the edges start showing the slightest color brown and the center is no longer glossy.
      • I don’t actually use a spatula to “flip” my crêpes. Instead, I use the spatula to gently lift the edge up enough so that I can get hold of it, and then I flip it quickly using my fingers. I cannot, however, encourage you to do this because it may lead to burnt fingers, and I will not be responsible for that. So whatever you do, don’t flip your crêpes with your fingers. 😉

      Filling Crêpes

      • The are two basic methods for filling crêpes: the Roll and the Quarter-fold (or Cone). For most applications, I personally prefer the Roll method, but that’s just me. However, the Quarter-fold method makes a better presentation for unfilled crepes that just have toppings.

      Serving Crêpes

      • Sweet Vanilla Crêpes can be served plain with just a dusting of powdered sugar and a sprinkle of lemon juice, or filled with your favorite sweet filling.
      • I prefer to serve my crepes with the second side out: I think it is more interesting to look at. Nevertheless, this is in direct conflict with common practice, which is to hide the second side. It’s all just a matter of personal taste as far as I’m concerned, but I thought you should know… just in case you are planning to host a group of snooty French gastronomes for brunch, because then you will probably want to put the browned, first side out.
      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Basic Sweet Vanilla Crêpes {Recipe}

      This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!
      Prep Time5 mins
      Cook Time20 mins
      Resting Time1 hr
      Total Time1 hr 25 mins
      Print Recipe Pin Recipe
      Course: Breakfast, Breakfast or Brunch, Dessert
      Cuisine: French
      Keyword: crepes
      Servings: 12 crepes
      Calories: 137kcal
      Author: Renée B. ♥ The Good Hearted Woman

      Equipment

      • Crepe Pan
      • Blender
      • Rubber Spatula

      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

      Flipping Crepes
      I usually don't use the spatula to do the actual flipping. I flip the crepe 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!
      Refrigerating Crepe Batter
      DO NOT SKIP the refrigeration step. 
      Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.
      Refrigerating and/or Freezing Cooked Crepes
      • 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

      Serving: 1crepe | Calories: 137kcal | Carbohydrates: 16.7g | Protein: 4g | Fat: 5.7g | Saturated Fat: 3.2g | Cholesterol: 54mg | Sodium: 154mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 4.7g | Calcium: 46mg | Iron: 1mg
      Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

      “Hey, Renée! That’s a pretty groovy little crepe pan you have there! Where’d you get it?”

      Well, yes it is, and thank you for asking! I received this sweet crepe pan as a gift from Anolon, for attending a class they sponsored at IFBC 2015 called “How to Create Standout Holiday Content.” Besides being the perfect size and shape to create beautiful crepes, it has a hard-anodized PFOA-free non-stick coating that is (drum-roll, please) safe for Metal Utensils and guaranteed for life. So cool. So far, I am loving it.

      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Filed Under: Bread, Cooking Basics, Recipes, Sweets, Vegetarian Tagged With: Basic Recipes, Breakfast, brunch, crepes, eggs

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