French Strawberry Crepes
Delight your taste buds with these elegant and irresistibly soft French Strawberry Crepes, a perfect balance of indulgence and simplicity. Made from a delicate batter of all-purpose flour, eggs, milk, and a touch of vanilla, these golden, paper-thin crepes are filled with fresh, macerated strawberries and airy whipped cream. Lightly dusted with powdered sugar and garnished with extra berries, they’re as beautiful as they are delicious. Quick and easy to prepare in just 30 minutes, this recipe is ideal for brunch, dessert, or any special occasion. Discover the magic of authentic French cooking with these showstopping strawberry crepes, perfect for impressing family and friends!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 0.25 teaspoon salt
- 1.25 cups milk
- 2 pieces large eggs
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1.5 cups fresh strawberries (sliced)
- 1 tablespoon granulated sugar (for strawberries)
- 1 cup whipped cream
- 1 tablespoon powdered sugar (for garnish)
- 1 tablespoon extra melted butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt.
In a separate bowl, combine the milk, eggs, melted butter, and vanilla extract. Gradually add this wet mixture into the dry ingredients while whisking continuously until the batter is smooth and free of lumps.
Cover the batter and let it rest for 10 minutes at room temperature.
Meanwhile, in a small bowl, mix the sliced strawberries with 1 tablespoon of granulated sugar. Set aside to macerate while you prepare the crepes.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with a small amount of melted butter.
Pour about 1/4 cup of the batter into the pan, tilting the pan to spread the batter evenly into a thin layer. Cook for 1-2 minutes, or until the edges start to lift and the bottom is golden brown.
Flip the crepe using a spatula and cook the other side for 30 seconds to 1 minute. Transfer the cooked crepe to a plate and cover with a clean towel to keep warm.
Repeat with the remaining batter, greasing the pan as needed, until all the crepes are cooked.
To assemble, place a few spoonfuls of sliced strawberries and whipped cream down the center of each crepe. Fold or roll the crepes and place them on a serving plate.
Dust the crepes with powdered sugar and garnish with additional strawberries if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 75.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 524 mg | 40% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1141 mg | 24% | |
*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.
