Strawberries & Crepes (Printable Version)
Thin and delicate crepes packed with whipped cream and fresh berries. They're finished with a bright strawberry sauce that's great for breakfast or dessert.
# Ingredients:
→ Crepe essentials
01 -
A pinch of salt
02 -
1 teaspoon vanilla extract
03 -
2 tablespoons cooled, melted butter
04 -
2 tablespoons sugar
05 -
1/2 cup (120ml) water (sparkling or still) or milk
06 -
3/4 cup (180ml) milk
07 -
3 large eggs
08 -
1 cup (125g) all-purpose flour, leveled off
→ The filling
09 -
8 ounces (230g) fresh strawberries
10 -
1/2 teaspoon vanilla extract
11 -
2 tablespoons powdered sugar
12 -
1 cup (240ml) heavy cream, cold from the fridge
→ Berry sauce
13 -
1 teaspoon lemon zest (from 1/2 a lemon)
14 -
1 teaspoon fresh lemon juice
15 -
2 tablespoons powdered sugar (adjust to taste)
16 -
8 ounces (230g) ripe strawberries
17 -
1 teaspoon vanilla
# Steps:
01 -
Start by tossing everything into a mixing bowl. Use a hand blender or immersion blender and mix until the batter is super smooth. If going old-school, whisk eggs with flour first, then slowly add the rest, whisking along. A few tiny lumps left? Totally okay. Let it chill a bit while getting the other parts ready.
02 -
Slice up the strawberries after giving them a good rinse.
03 -
Combine cream, sugar, and vanilla in a bowl. With a hand or stand mixer, whip at medium-high speed until stiff peaks show up. Stop right there—don’t overdo it, or it’ll turn grainy.
04 -
Pop all the sauce ingredients into a food processor. Blitz it until it’s smooth as silk.
05 -
Rub a tiny bit of butter (like a teaspoon) onto the pan and warm it up over medium to high heat, depending on your stove. Either butter before every crepe or just the first one—I usually butter each time for that golden touch. To cook, hold the pan in one hand and pour in a little batter with the other. Tilt and swirl the pan to coat it evenly with a thin layer. Place it back on the heat for 30–60 seconds. Once the bottom's golden and edges look dry, flip it using a spatula after loosening the sides. Cook the flipped side another 10–20 seconds, then move the finished crepe to a plate. Repeat until the batter’s done.
06 -
Let the crepes cool just a tad (they shouldn’t be steaming hot, or the cream will melt). Spread a generous spoonful of whipped cream on each. Add a few slices of strawberries without overloading. Fold any way you like—roll them up or create triangles by folding in half twice. Drizzle some berry sauce over the top. Dig in!
# Notes:
01 -
Switching regular water for sparkling can make crepes feel extra light and airy.
02 -
Letting the batter rest a bit helps the flour bond with liquid and calms down bubbles.