Strawberry Crepes
Strawberry crepes are a delightful treat that transform simple ingredients into a gourmet breakfast or dessert. These thin, delicate pancakes are filled with fresh strawberries and creamy whipped cream, then drizzled with syrup for an irresistible finish. Perfect for brunch gatherings or a sweet indulgence any day, this easy recipe is sure to impress friends and family alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4 (2 crepes each) 1x
- Category: Dessert
- Method: Frying
- Cuisine: French
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup whole milk (or dairy-free alternative)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 cups fresh strawberries, sliced
- 1/2 cup whipped cream
Instructions
- In a mixing bowl, whisk together flour, sugar, and salt. In another bowl, beat eggs and milk until smooth. Gradually combine wet and dry mixtures until lump-free. Let the batter rest in the fridge for 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it. Pour about half a cup of batter into the skillet, tilting to spread evenly. Cook for about one minute until bubbles form; flip and cook for another 30 seconds until golden brown. Repeat with remaining batter.
- Slice strawberries and toss them with a little sugar if needed. Fill each crepe with strawberries and whipped cream, fold gently, drizzle with syrup if desired, and serve warm.
Nutrition
- Serving Size: 2 crepes (approximately 150g)
- Calories: 340
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 120mg
Keywords: For variations, substitute strawberries with blueberries or bananas. Consider adding chocolate sauce or flavored creams for extra indulgence. To store leftovers, keep in an airtight container in the refrigerator for up to three days.