Strawberry Crepes
With their lacy, golden edges, these easy Strawberry Crepes feel so indulgent. They’re filled with homemade Chantilly cream and fresh strawberries for a sweet crepe that’s perfect for breakfast or dessert!
What Are Crepes?
Crepes are a variety of pancake that originated in France. They’re paper thin and very tender, which means they tear easily.
Crepes can be made sweet or savory simply by using different fillings. (Note that savory crepes are usually made with buckwheat flour and are called “galettes.”)
Legend has it that crepes were created from a “happy accident” during the 13th century. A woman in the Brittany region of France spilled buckwheat porridge on a hot griddle — and that first crepe was a huge hit!
Basic crepes are made with flour, water or milk, and eggs. Butter, sugar, and flavoring agents like vanilla extract are all extra bells and whistles that were added much later.
The recipe I’m sharing with you today is for our favorite strawberry crepes. Slightly sweet, ultra tender crepes are filled with homemade Chantilly cream, strawberry sauce, and fresh strawberry slices for a decadent breakfast or dessert you’ll want seconds of!
Strawberry crepes have a big ‘wow’ factor when served at dinner parties or holiday gatherings, but they’re easy to assemble and parts of the recipe can be prepared in advance!
When Should You Serve Crepes?
There’s truly no bad time to serve crepes with strawberry filling! Treat loved ones to homemade crepes on Valentine’s Day, make Mom a batch for breakfast on Mother’s Day, or treat yourself to a special treat on a lazy Sunday morning.
Strawberry crepes can be enjoyed for breakfast or dessert, so make them whenever the mood strikes!
Tools You’ll Need
This seemingly fancy French recipe requires basic kitchen tools you likely have on hand:
- Measuring Cups and Spoons — Needed for almost any recipe.
- Liquid Measuring Cup — For measuring the milk and water.
- Whisk — The crepe batter and Chantilly cream can both be prepared using just a mixing bowl and whisk.
- Handheld Electric Mixer — If you don’t want to whip the cream by hand, you may use an electric mixer.
- Fine Mesh Sieve — The dry ingredients must be sifted together when making the batter.
- Cutting Board and Knife — For preparing the strawberries.
- 9-inch Skillet — If your skillet is smaller or larger than 9 inches, you will need to reduce or increase the amount of batter you pour in accordingly.
Recipe Ingredients
If you’ve made classic pancakes before, then you already have most of the ingredients you’ll need to prepare these easy crepes filled with strawberries and cream.
For the French Crepes:
- All-Purpose Flour
- Salt
- Granulated Sugar
- Eggs
- Unsalted Butter
- Water
- Whole Milk
For the Chantilly Cream:
- Heavy Cream
- Powdered Sugar
- Vanilla Extract
For the Strawberry Filling:
- Strawberry Sauce or Syrup (store-bought or homemade)
- Fresh Strawberries
How to Make Strawberry Crepes
Making crepes at home might seem daunting, but this strawberry version is actually very simple.
I recommend letting the batter rest for half an hour before cooking crepes; during that time, you can prepare the Chantilly cream and strawberry filling so you can assemble and eat the crepes as they come off the stove.
- Make the Crepe Batter: Sift together the dry ingredients. Make a well in the center, then whisk in the eggs, melted butter, water, and milk. Let rest for 30 minutes.
- Make the Chantilly Cream: Beat together the heavy cream, powdered sugar, and vanilla until soft peaks form. (You may use a wire whisk or an electric mixer to do this.)
- Cook the Crepes: Heat a 9-inch skillet over medium heat. Add the butter and swirl to coat the pan. Pour in ¼ cup of the crepe batter, swirling the pan as you pour so that the batter reaches the edges of the pan. Once the edges turn golden brown, flip over the crepe and finish cooking.
- Add the strawberry filling: To the center of each cooked crepe, add 2 heaped tablespoons of Chantilly cream, a drizzle of strawberry sauce, and sliced strawberries. Fold in half, then in half again.
- Garnish and serve: Add a dusting of powdered sugar and extra whipped cream, if desired.
Tips for Success
- Rest the crepe batter. It’s not imperative to leave the crepe batter to rest, but in doing so you will give the gluten time to relax. This will result in a lighter, airier crepe.
- Using a non-stick vs regular skillet. If you have a good non-stick skillet you may not even need to add butter to grease it. If you do need it, adding a very small amount of butter each time is best.
- If you add too much butter, it has a tendency to burn. If you notice the butter in the pan is making it brown, remove the skillet from the heat, let it cool, then wipe it with kitchen paper and add fresh butter.
- The first crepe is always the worst. Don’t despair, by the end of the batch your crepes will look restaurant quality, trust me!
- Take care when spreading the Chantilly cream. The crepes are thin and tear easily.
What to Serve with Strawberry Crepes
Strawberry-filled crepes are already quite sweet, so I like pairing them with savory dishes like crispy bacon, eggs, or quiche.
- Fluffy Scrambled Eggs
- Mini Ham and Spinach Quiches
- Crustless Broccoli Cheddar Quiche
- Baked Eggs with Kale and Sausage
- Classic Quiche Lorraine
- Artichoke, Leek, and Potato Frittata
- Oven-Baked Bacon
- Black Pepper Candied Bacon
- Tropical Fruit Salad
Recipe Variations to Try
Instead of filling the sweet crepes with strawberries and cream, try one or more of the following fillings instead.
Sweet Filling Ideas:
- Fresh raspberries with raspberry curd or lemon curd
- Fresh blackberries with a drizzle of blackberry simple syrup
- Use peach syrup and fresh peach slices
- Instant Pot apple butter
- Pear butter
- Macerated strawberries
- Cherry pie filling
- Cranberry sauce or cranberry relish
- Frangipane filling
- Raspberry chia jam
Savory Filling Ideas:
- Tarragon chicken salad
- Sliced ham and cheese
- Chicken pot pie filling
Frequently Asked Questions
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
What consistency should crepe batter be?
Crepe batter is much thinner than pancake batter, so don’t be alarmed if you’re making this recipe for the first time. To create perfect crepes, swirl the pan as soon as you add the batter so that it runs and fills the edges of the pan. This will ensure a perfectly thin crepe with lacy, golden edges.
What makes crepes rubbery?
Crepes should be thin, tender, and delicate — not chewy. If your crepes are chewy, it’s possible that you overmixed the batter, measured out too much flour, or didn’t cook the crepes over high enough heat.
Why are you supposed to rest crepe batter? Can I skip that step?
Resting the batter for about 30 minutes gives the gluten in the flour time to relax, which results in a more soft and tender crepe. You don’t have to let the batter rest, but you run the risk of making chewy crepes.
How long do crepes need to cook?
Crepes only take 1 to 2 minutes to cook on each side. The first crepe is usually not as good as the rest of the batch. Treat the first one as a test to learn the technique and don’t worry if it doesn’t look as good as the others, it will taste great!
How do you know when it’s time to flip a crepe?
The surface of the crepe batter will lose its glossy shine and the edges will start to turn golden brown. You might find it useful to set a timer when making the first couple of crepes; they only need to cook for 1 to 2 minutes per side, which goes by faster than you’d think!
Can crepes be made in advance?
The plain crepes (i.e. without the strawberry filling) will last up to two days in the fridge. They’re best hot and fresh from the skillet, but they can be enjoyed later on if you have leftovers.
Storage Instructions
Crepes will keep in an airtight container in the refrigerator for 1 to 2 days. To prevent them from sticking together and tearing, I recommend placing a sheet of parchment paper in between each crepe.
Store the fresh strawberry slices and strawberry sauce in separate containers. Do NOT fill the crepes before refrigerating them; the crepes will become mushy.
I do not recommend freezing these crepes.
How to Reheat Crepes
Place a skillet over medium heat. Once hot, add the crepes to the skillet one at a time. Do not add any extra butter or oil when reheating crepes.
Try This Recipe at Home!
Next time you need a special breakfast or dessert, give these strawberry-filled crepes a try!
Did you find these crepes delicious? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me @goodlifeeats #goodlifeeatsrecipes. I’d love to see your photo of homemade crepes!
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Gooey caramel pecan rolls are perfect for a special occasion brunch. They feature a soft brioche dough, cinnamon filling, and tons of caramel pecan topping. They’re seriously the best sticky buns!
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These are the BEST homemade cinnamon rolls you’ll ever make! They’re light and fluffy, with a gooey cinnamon filling and a bourbon cream cheese icing that’s slathered over the cinnamon rolls while they’re still warm. Perfect for the holidays or as a special weekend treat!
This citrus cardamom cake is the perfect, cozy homemade coffee cake recipe. Your house will smell amazing while baking it!
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Have you ever made homemade crepes?
Strawberry Crepes
With their lacy, golden edges, these easy Strawberry Crepes feel so indulgent. They’re filled with homemade Chantilly cream and fresh strawberries for a sweet crepe that’s perfect for breakfast or dessert!
Ingredients
For the Crepes
- 1 cup all purpose flour, spooned and leveled
- pinch salt
- 2 tablespoons white sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted plus extra for the pan
- 1/2 cup water
- 1/2 cup whole milk
For the Chantilly Cream
- 3 cups heavy cream
- 4 tablespoons powdered sugar, plus extra for garnish
- 1 teaspoons vanilla extract
For the Strawberry Filling
- 2 tablespoons strawberry syrup or sauce
- 9 strawberries, thinly sliced
Instructions
Making the Crepe Batter
- Sift the flour, salt and sugar into a large mixing bowl and make a well in the center.
- Add the eggs, melted butter, water and milk to the mixing bowl. Whisk until smooth then leave uncovered on the counter for 30 minutes.
Making the Chantilly Cream
- While the crepe batter rests, prepare the chantilly cream for the crepe filling.
- Put the heavy cream, powdered sugar and vanilla extract into a large mixing bowl and beat with a wire whisk (or a hand mixer with a wire whisk attachment) until soft peaks have formed.
- Set aside while you cook the crepes.
Cooking the Crepes
- When you’re ready to make the crepes, place a 9 inch non-stick skillet over a medium heat.
- When the pan is hot, add a small amount of butter and spread it over the surface of the pan.
- Pour in a 1/4 cup measure of the crepe batter swirling the pan as you pour so that the batter reaches the edges of the pan.
- When you can see the edges of the crepe are golden brown, slide under a spatula and flip the crepe over.
- Cook on the other side then remove to a plate and repeat until all the crepe batter has been used up.
Assembling the Strawberry Crepes for Serving
- Spread each crepe with two heaped tablespoons of chantilly cream, add a drizzle of strawberry sauce and a sliced strawberry fold in half then in half again.
- Add a dusting of powdered sugar and extra whipped cream, if desired.
- Serve immediately and enjoy!
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