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Crepes with Strawberries & Cream

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Course Breakfast, Brunch, Dessert
Cuisine American, French
Servings 16 crepes
Calories 122 kcal

Equipment

Ingredients
  

CREPES

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

FILLING & TOPPING

  • 2 cups heavy whipping cream cold
  • 2 tablespoon granulated sugar
  • ½ teaspoon pure vanilla extract
  • 2 cups fresh strawberries diced or thinly sliced
  • ½ cup melted chocolate optional

Instructions
 

CREPES

  • Melt the butter and allow it to cool slightly before adding it to the blender. Add all of the ingredients to the blender and blend until smooth. Then, place the batter in the refrigerator to chill for at least an hour.
  • When you're ready to cook the crepes, place a buttered 8-inch skillet pan over medium heat. Add 3-4 tablespoon of batter to the pan and tilt the pan in a circular motion to spread the batter evenly across the bottom of the pan.
  • Let it cook for 1-2 minutes before flipping, then cook the other side for about 30 seconds. Cook crepes one at a time, buttering the pan well between each one.

FILLING & TOPPING

  • Make the fresh whipped cream by adding the cold heavy whipping cream, granulated sugar, and vanilla extract to a medium mixing bowl. Whip the mixture until medium peaks form.
  • Next, add the filling to the crepes. Place 2-3 tablespoon of whipped cream to the center of each crepe. Top the cream strawberries (as many as you'd like!). Then, roll up the filled crepe or fold into triangles (fold in half twice). If desired, drizzle with melted chocolate or nutella. Serve and enjoy!

Notes

  • Use room temperature ingredients
  • The batter can be chilled overnight
  • The less batter you add to the pan, the thinner your crepes will be
  • If you use a skillet larger than 8-inches, you may need to add additional batter to the pan for each crepe
  • Crepes can be stored in an airtight container in the refrigerator for 2-3 days
  • Top the filled crepes with a chocolate drizzle and powdered sugar if desired

Nutrition

Serving: 1crepeCalories: 122kcal
Keyword breakfast crepes, brunch crepes, crepes with chocolate, crepes with strawberries, crepes with strawberries and cream, how to make crepes, strawberry crepes, sweet crepes
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