Strawberry Filled Crepes
Transform your mornings into something extraordinary with these delightful Strawberry Filled Crepes! These thin, golden crepes are made from a simple batter of all-purpose flour, milk, eggs, and melted butter, resulting in an irresistibly tender texture. The highlight is the luscious strawberry filling, crafted with freshly diced strawberries, a touch of powdered sugar, and aromatic vanilla extract for a perfectly sweet and juicy burst of flavor in every bite. Whether folded or rolled, these crepes are quick and easy to prepare, making them ideal for weekend brunches or elegant desserts. Top them off with a dusting of powdered sugar and a dollop of whipped cream for a showstopping presentation that’s as delicious as it is beautiful. Perfect for satisfying your sweet tooth, this recipe is sure to impress family and friends alike. Search no further for your next go-to crepe recipe—your taste buds will thank you!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 1.25 cups Milk
- 2 large Eggs
- 2 tablespoons Unsalted butter, melted
- 2 cups Strawberries, hulled and diced
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Vanilla extract
- 1 cup Whipped cream (optional)
- 1 tablespoon Butter or oil for greasing the pan
Instructions
In a medium bowl, whisk together the flour, granulated sugar, and salt.
In another bowl, whisk together the milk, eggs, and melted butter until well combined.
Gradually add the wet ingredients to the dry ingredients, whisking continuously to form a smooth batter. Let the batter rest for 15 minutes.
While the batter is resting, prepare the strawberry filling. In a small bowl, mix the diced strawberries with powdered sugar and vanilla extract. Set aside and let macerate for 10 minutes.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or oil.
Pour about 1/4 cup of batter into the pan and swirl it around to evenly coat the bottom. Cook for 1-2 minutes, or until the edges start to pull away and the bottom is lightly golden.
Flip the crepe and cook the other side for another 30 seconds to 1 minute. Remove the crepe to a plate and repeat with the remaining batter, greasing the pan as needed.
To assemble, place a spoonful of the strawberry filling in the center of each crepe. Fold the crepe into quarters or roll it up tightly.
Serve the crepes warm, topped with a dollop of whipped cream and a sprinkle of powdered sugar, if desired.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 22.1 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 170 mg | 13% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 342 mg | 7% | |
*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.
