Strawberry Crepes
Ingredients
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- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp kosher salt
- 2 large eggs
- 1 1/4 cups whole milk
- 1/4 cup water
- 2 tbsp unsalted butter – melted
- 1 tsp vanilla extract
- 1 pound strawberries – hulled and sliced (~40 medium strawberries)
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp unsalted butter – melted (for the pan)
- powdered sugar – for dusting (for serving)
Instructions
1. Make the batter: In a bowl, whisk flour, 1 tbsp granulated sugar, and salt. Whisk in eggs until a thick paste forms. Gradually whisk in milk and water until smooth, then whisk in 2 tbsp melted butter and 1 tsp vanilla. Strain through a fine-mesh sieve and let rest 30 minutes at room temperature.
2. Macerate strawberries: In another bowl, toss the sliced strawberries with 2 tbsp granulated sugar and lemon juice. Let stand 15–30 minutes, stirring once, until juicy.
3. Whip the cream: Beat heavy cream with 2 tbsp powdered sugar and 0.5 tsp vanilla to soft peaks, 2–4 minutes. Refrigerate until needed.
4. Heat the pan: Warm an 8–10 inch nonstick skillet over medium heat. Lightly brush with some of the melted butter for the pan.
5. Cook crepes: Pour about 0.25 cup batter into the center, tilting the pan to coat in a thin, even layer. Cook 45–60 seconds until edges look dry and the underside is lightly golden, then flip and cook 15–30 seconds more. Transfer to a plate and repeat, brushing the pan with butter as needed, stacking crepes and keeping them covered with a clean towel.
6. Assemble and serve: Spoon some macerated strawberries and their juices onto each crepe, add a dollop of whipped cream, and fold into quarters or roll. Dust with powdered sugar and serve immediately.
Strawberry crepes are delicate, lacy pancakes wrapped around fresh, juicy berries and billows of lightly sweetened cream. The crepe itself is thin and tender with a buttery aroma, designed to showcase the fruit rather than overwhelm it. A final dusting of sugar adds a hint of sweetness and a café-style finish that’s elegant yet comforting.
Originating from France, crêpes sucrées have long been a staple of Breton and Parisian kitchens and street carts alike. While sugar-and-lemon remains a classic, seasonal pairings with strawberries became popular as market produce and dairy became more accessible. Today, crêpes aux fraises et chantilly are a beloved way to celebrate spring and summer fruit, showing how a simple batter and quick skillet work can yield a timeless dessert.