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Sweet Strawberry Crepes

Mouthwatering Sweet Strawberry Crepes for Your Perfect Brunch

This Sweet Strawberry Crepes recipe combines delicate pancakes with fresh strawberries and whipped cream for a delightful brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 crepes
Course: Breakfast
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crepe Batter
  • 2 large Eggs Use room temperature for better volume.
  • 2 tablespoons Icing Sugar Can substitute with granulated sugar if needed.
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cup Milk Opt for almond or oat milk for a dairy-free option.
  • 1 teaspoon Vanilla Extract Pure extract is preferred for the best taste.
  • 1 pinch Salt Balances sweetness and enhances flavor.
  • 2 tablespoons Butter Ensure it’s melted and cooled for a smooth batter.
For the Strawberry Filling
  • 2 cups Fresh Strawberries Choose ripe and firm ones.
  • 1/4 cup Strawberry Glaze Commercial glaze may be substituted.
  • 1 tablespoon Fresh Lemon Zest Adds brightness to the flavor.
For Serving
  • 1 cup Whipped Cream Whipped coconut cream is a great dairy-free alternative.
  • 1 tablespoon Powdered Sugar Optional dusting for presentation.

Equipment

  • mixing bowl
  • non-stick skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together 2 large eggs and 2 tablespoons of icing sugar until pale and frothy. Gradually incorporate 1 cup of all-purpose flour and 1 cup of milk while whisking vigorously to eliminate lumps. Stir in 1 teaspoon of vanilla extract and 2 tablespoons of melted butter until smooth. Let the batter rest for 5 minutes.
  2. Wash, hull, and slice 2 cups of fresh strawberries. Combine with 1/4 cup of strawberry glaze and 1 tablespoon of lemon zest. Toss gently and let sit for about 10 minutes.
  3. Heat a non-stick skillet over medium heat, greasing it lightly with butter if necessary. Pour about 1/2 cup of batter and swirl to spread thinly. Cook for 1 to 1.25 minutes until edges lift, then flip and cook for another 45 seconds until lightly golden.
  4. Place one crepe on a plate, spoon in the strawberry filling, fold it, and top with whipped cream and powdered sugar. Serve immediately.

Nutrition

Serving: 1crepeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Crepes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Allow filled crepes to sit before serving for optimal texture.

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