Strawberry Crepes
Delight your taste buds with these irresistible Strawberry Crepes, a perfect combination of delicate, golden crepes and a sweet, tangy strawberry filling. Made with a simple batter of all-purpose flour, milk, eggs, and a hint of vanilla, these lacy crepes come together effortlessly in just minutes. The fresh strawberries are macerated with granulated sugar and a splash of lemon juice, creating a luscious, naturally sweetened filling that pairs beautifully with the soft, melt-in-your-mouth crepes. Ideal for breakfast, brunch, or even dessert, these French-inspired treats are elevated further with a dollop of whipped cream and a dusting of powdered sugar. Quick to prepare, with only 15 minutes of prep time, this recipe is an elegant yet approachable way to showcase seasonal strawberries at their best. Perfect for entertaining or a cozy morning indulgence, these strawberry crepes are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 large Eggs
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 2 cups Strawberries (fresh, sliced)
- 2 tablespoons Granulated sugar
- 1 teaspoon Lemon juice
- 1 cup Whipped cream (optional, for topping)
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
In a mixing bowl, whisk together the flour, milk, eggs, salt, melted butter, and vanilla extract until smooth and lump-free. Let the batter rest for 10 minutes.
In a separate bowl, combine the sliced strawberries with granulated sugar and lemon juice. Set aside to macerate while preparing the crepes.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or cooking spray.
Pour about 1/4 cup of crepe batter into the pan, swirling it to evenly coat the bottom. Cook for 1-2 minutes, or until the edges start to lift and the underside is lightly golden.
Flip the crepe gently using a spatula and cook for another 30 seconds to 1 minute. Remove the crepe from the pan and transfer to a plate.
Repeat with the remaining batter, stacking cooked crepes with parchment paper in between to prevent sticking.
To assemble, place a few spoonfuls of the prepared strawberry filling in the center of each crepe. Fold the crepe into quarters or roll it up around the filling.
Top with whipped cream and a sprinkle of powdered sugar, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 176.3 g | 64% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 76.1 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 590 mg | 45% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1284 mg | 27% | |
*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.
