When summer strawberries are at their peak, there’s no better way to enjoy them than folded into soft, delicate crêpes with whipped cream and just a hint of vanilla. These strawberries & cream crêpes are equal parts elegant and effortless—perfect for a weekend brunch, summer gathering, or simply treating yourself to something sweet.
Whether you’re new to crêpes or make them often, this recipe is simple, quick, and always a crowd-pleaser.
🥞 Strawberries & Cream Crêpes Recipe
Ingredients:
For the Crêpes:
- 1 cup all-purpose flour
- 2 large eggs
- 1¼ cups milk
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- Pinch of salt
For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1½ cups fresh strawberries, sliced
Optional Garnish:
Fresh mint, more powdered sugar, or a drizzle of melted chocolate
Instructions:
1. Make the Crêpe Batter:
In a mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, vanilla, and salt until smooth. You can also use a blender for an ultra-smooth batter. Let rest for 10–15 minutes (or up to 1 hour).
2. Cook the Crêpes:
Heat a non-stick skillet over medium heat and lightly coat with butter. Pour about ¼ cup of batter into the pan, swirling quickly to coat the bottom in a thin layer. Cook for 1–2 minutes until edges lift slightly, then flip and cook the other side briefly. Set aside and repeat with remaining batter.
3. Whip the Cream:
Using a hand mixer or stand mixer, whip the cream with powdered sugar and vanilla until soft peaks form.
4. Assemble the Crêpes:
Spread a spoonful of whipped cream onto half of each crêpe, top with sliced strawberries, then fold in half—or into quarters like pictured.
5. Serve & Enjoy:
Plate your crepes with extra strawberries, a dusting of powdered sugar, and a mint sprig. Serve immediately!
Tips for Success:
- For extra indulgence, try adding mascarpone or a dollop of lemon curd to the filling.
- These crêpes can be made ahead and stored (stacked with wax paper) in the fridge for up to 2 days.
- Feel free to mix up the fruit—blueberries, peaches, or raspberries are all wonderful here too.
