Crepes with Sour Cream and Strawberries
Indulge in the delicate elegance of homemade Crepes with Sour Cream and Strawberries, a perfect blend of light, buttery crepes and tangy-sweet toppings that make for an irresistible breakfast or dessert. This recipe combines a simple, fail-proof crepe batter made with pantry staples like flour, milk, eggs, and vanilla, cooked to golden perfection in minutes. The real magic happens with a luscious filling of creamy sour cream paired with juicy, fresh strawberries, creating a balanced harmony of flavors. Finished with a dusting of powdered sugar, these crepes look and taste like a gourmet treat but are surprisingly easy to make. Ready in just 30 minutes and ideal for brunch gatherings or romantic mornings at home, this recipe is a must-try for anyone craving a comforting yet sophisticated dish.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 pieces Large eggs
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Sour cream
- 1 cup Fresh strawberries (hulled and sliced)
- 2 tablespoons Powdered sugar (for topping, optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
In a separate bowl, combine the milk, eggs, melted butter, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, whisking constantly, until a smooth batter forms. Let the batter rest for 10 minutes.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or cooking spray.
Pour 1/4 cup of the batter into the pan, swirling it around to evenly coat the bottom.
Cook for 1-2 minutes, or until the edges begin to lift and the bottom is golden. Flip the crepe carefully and cook for another 30 seconds to 1 minute.
Transfer the cooked crepe to a plate and repeat the process with the remaining batter, stacking the crepes as you go.
To serve, spread a dollop of sour cream onto each crepe and top with sliced strawberries. Roll or fold the crepes as desired.
Dust with powdered sugar for garnish, if desired, and serve immediately.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 16.1 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 169 mg | 13% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
