Strawberries Cream Crepes
Indulge in the delicate elegance of Strawberries Cream Crepes, a dessert (or breakfast!) that combines buttery, paper-thin crepes with a lusciously light whipped cream filling and fresh, juicy strawberries for a match made in culinary heaven. Perfect for a brunch spread or an impressive after-dinner treat, this recipe captures the essence of French-inspired simplicity. The crepe batter, enriched with vanilla and a hint of sugar, delivers a subtly sweet foundation, while the airy whipped cream—folded with sliced strawberries—adds a decadent yet fresh touch. Topped with a dusting of powdered sugar and extra berries, these crepes are as beautiful as they are delicious. Easy to make with pantry staples, this recipe is ready in just 35 minutes and serves four, making it ideal for both everyday indulgence and special occasions.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Milk
- 2 Large eggs
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 cup Heavy cream
- 3 tablespoons Powdered sugar
- 2 cups Fresh strawberries (sliced)
- 1 tablespoon Additional powdered sugar (for dusting)
- 1 teaspoon Neutral oil or butter (for cooking crepes)
Instructions
In a mixing bowl, whisk together the all-purpose flour, milk, eggs, melted butter, granulated sugar, vanilla extract, and salt until the batter is smooth and lump-free. Let the batter rest for 10-15 minutes.
While the batter is resting, prepare the filling. In a separate bowl, whip the heavy cream using a hand or stand mixer until medium peaks form. Gradually add the powdered sugar and whip until stiff peaks form.
Gently fold in half of the sliced strawberries into the whipped cream. Reserve the other half for garnishing.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with a small amount of butter or neutral oil.
Pour about 1/4 cup of the crepe batter into the center of the pan and quickly swirl to spread it out into a thin, even layer. Cook for 1-2 minutes, or until the edges start to lift and the bottom is golden brown.
Carefully flip the crepe using a spatula and cook the other side for another 30 seconds. Remove the crepe from the pan and repeat with the remaining batter. Stack cooked crepes on a plate and cover with a clean towel to keep warm.
Once all the crepes are cooked, assemble them by spreading 2-3 tablespoons of the whipped cream mixture onto one half of a crepe. Fold the crepe in half, and then in half again to form a triangle, or roll it up like a log.
Arrange the filled crepes on a serving plate, garnish with the reserved fresh strawberries, and dust with additional powdered sugar.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 87.9 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 585 mg | 45% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1312 mg | 28% | |
*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.
