Crepes with Strawberries and Cream

These sweet brunch crepes with strawberries and cream are perfect for breakfast, brunch, or dessert.


Sweet Brunch Crepes

Crepes are one of our favorite treats because they can be made in literally a thousand different ways with a variety of fillings and toppings. Sweet or savory, crepes can be enjoyed for any meal, any time of day.

These sweet brunch crepes with strawberries and cream are some of the best ever! This easy homemade sweet crepe recipe is also great for breakfast or dessert.

The best thing about making homemade crepes is that they aren’t as complex as you may think. In fact, our sweet crepe batter recipe can be made quickly and easily in just a blender!

When it comes to cooking crepes, we prefer to use a standard skillet pan. Although you can find a variety of specialty crepe pans out there, a regular skillet pan works great and most people already have one on hand.


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What are Crepes?

Crepes are very thin and delicate French pancakes with a firm and springy texture. The best part of a crepe is definitely the filling. Crepes can be filled with anything from meat and veggies to whipped cream and fruit, or even chocolate. The options are endless!

Crepe batter usually contains flour, milk, butter, eggs, and salt. Some batters may also be lightly sweetened with sugar depending on the fillings and toppings the crepes are paired with. The batter for our crepes with strawberries and cream is sweetened with sugar and contains vanilla extract for additional flavor.

Crepes vs Pancakes

People commonly wonder what the difference is between crepes and traditional pancakes. The major difference is that traditional pancakes contain a leavening or raising agent such as baking powder or baking soda.

This makes pancakes thicker and fluffier while crepes are very thin and delicate. Additionally, crepes are usually filled and can be made sweet or savory while pancakes are usually sweeter and served mainly as a breakfast dish.



Each of these key ingredients play an important role in creating the perfect sweet crepe batter. In general, crepes are not strongly flavored, making the texture an extremely important element.

Dry Ingredients:

  • All-purpose flour: Flour affects the texture of the crepes by providing structure when it interacts with the liquid ingredients.
  • Granulated sugar: Sugar adds a little bit of sweetness. Often sweet crepe recipes call for sugar while savory crepe recipes do not.
  • Salt: Salt provides additional flavor and helps bring out the sweetness from the sugar.

Liquid Ingredients:

  • Unsalted butter: Butter helps create a light and tender texture and adds to the structure of the crepes.
  • Eggs: Eggs also help provide structure to the crepe batter and help to bind all of the ingredients together.
  • Milk/Water: We use a combination of milk and water as the liquid in our batter. Milk helps soften the texture of the crepes and adds an additional richness to the flavor.
  • Vanilla: Vanilla adds great flavor to sweet crepes! Extracts are not a necessary ingredient for crepes but you can always get creative and try out different extracts for different types of crepes.

How to Make Sweet Crepes

Follow these steps to make our brunch crepes with strawberries and cream.

  1. Prepare the ingredients: Start by taking the eggs and milk out of the refrigerator. For this recipe, it is best if these ingredients are at room temperature when added to the batter. Here’s why:
  • Consistency is key for any batter, and using cold ingredients can greatly affect the outcome of your crepes.
  • Room temperature dairy ingredients (e.g. milk and eggs) blend much more easily into batter than cold ones do. When the milk and eggs are more evenly blended, more air can be trapped into the batter, resulting in a lighter texture.

2. Combine in the blender: Add all the ingredients to the blender and blend until smooth. If you do not have a blender, you can use a stand or hand mixer or a food processor.


3. Chill the batter: The crepe batter should be chilled in the refrigerator for at least an hour before cooking it. You can even chill the batter overnight to cook the next day. Chilling the batter gives it time to rest, and is very important to the taste and texture of your crepes.

4. Cook the crepes: Butter a skillet pan and place over medium heat. Cook the crepes one at a time, buttering the pan between each crepe. Be sure not to overfill your pan.

After adding the batter to the pan, tilt the pan to evenly spread out the batter. The less batter you use to cover the surface of the pan, the thinner your crepes will be.

5. Add fillings and toppings: For the brunch crepes with strawberries and cream, we fill the crepes with homemade whipped cream and fresh strawberries. Topping these sweet crepes with a chocolate drizzle takes them to the next level.

Crepe Tools You Need: Click To View





Tips for Perfect Crepes

Remember these important tips when making sweet crepes:

  • Use a blender to make sure your batter is super smooth (if possible)
  • Be sure your melted butter is not too hot when you add it to the batter, or you run the risk of scrambling the eggs.
  • Add sugar and vanilla for additional sweetness and flavor
  • Chill the batter for at least 30 minutes before cooking
  • Spread the batter as thin and evenly as possible in the pan
  • Butter the pan between cooking each crepe

Fillings & Toppings

One of the best things about crepes is how versatile they are. These sweet crepes with strawberries and cream are definitely one of our favorites but if you want to explore some different flavors, here are some other brunch crepe flavor combinations that we love.

Sweet Crepes

  • Lemon and sweetened ricotta
  • Nutella and strawberries
  • Blueberries and cream cheese
  • Peanut butter, honey, and bananas
  • Salted caramel and sauteed apples

Savory Crepes

  • Scrambled eggs, sausage, and peppers
  • Spinach, tomato, and ricotta
  • Ham, swiss, and spinach

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Recipe FAQ’s

Our recipe uses all-purpose flour to create super soft and tender crepes. Other types of flour that are great for making crepes are whole wheat flour, sweet rice flour, or cake flour.

Yes. Water can be used in place of milk in most crepe recipes, however, the addition of milk contributes to the overall flavor and texture of the crepes. We use whole milk in our recipe but you can use a different type of milk if desired.

Crepe batter should be allowed to rest while chilling in the refrigerator before cooking. This is an important part of the crepe-making process and contributes to the texture and overall outcome of your crepes. Letting your batter chill/rest allows for the starch in the flour to fully absorb the liquid in the batter.

An eggy tasting crepe usually results from too many eggs in your batter (who knew, right?). The recommended number of eggs to use will vary by recipe and depends on the ratio of flour and other liquid ingredients. Our recipe calls for 2 eggs per 1 cup of flour.


Crepes with Strawberries & Cream

March 24, 2022
These sweet brunch crepes with strawberries and cream are great for breakfast, brunch, or dessert!
Prep Time 15 mins
Cook Time 30 mins
Chill Time 1 hr
Total Time 1 hr 45 mins
Course Breakfast, Brunch, Dessert
Cuisine American, French
Servings 16 crepes
Calories 142 kcal


  • Blender
  • Skillet Pan



  • 3 tbsp butter melted
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • ¼ tsp salt
  • 2 large eggs room temperature
  • 1 cup whole milk room temperature
  • ¼ cup water
  • 1 tsp pure vanilla extract


  • 2 cups heavy whipping cream
  • 2 tbsp granulated sugar
  • 2 cups fresh strawberries sliced
  • ¼ cup melted chocolate for topping optional
  • 2 tbsp powdered sugar for topping optional



  • Melt the butter and add all of the ingredients to the blender. Blend until smooth. Note: Allow butter to cool slightly before adding it to the blender with the rest of the ingredients.
  • Put the batter in the refrigerator to chill for at least one hour.
  • Butter a small skillet pan and place over medium heat. (We recommend an 8-inch skillet pan).
  • Add 4 tbsp of batter to the pan and tilt/swirl the pan to create a thin even layer of batter. Let the crepe cook for 1-1½ minutes before flipping, then let the crepe cook for an additional 30 seconds on the other side.


  • Add the heavy whipping cream and sugar to a medium mixing bowl. Whip the cream and sugar together until the consistency thickens and stiff peaks form.
  • Fill each crepe with whipped cream. The sliced strawberries can also be placed inside the crepes or used as a topping. Once filled, the crepes can be folded into triangles or rolled up to hold in the filling.
  • Add toppings. We love these crepes topped with powdered sugar and a melted chocolate drizzle. Feel free to get creative with your toppings!


Crepes can be stored in an airtight container in the refrigerator for 2-3 days.
Keyword brunch crepes, crepes with chocolate, crepes with strawberries, crepes with strawberries and cream, how to make crepes, strawberry crepes, sweet brunch crepes with strawberries and cream, sweet crepes

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