These strawberry crepes are thin and tender, with a slightly crunchy exterior and a soft, slightly chewy interior. Filled with a delicious creamy filling and fresh strawberries, the flavors will melt in your mouth!
Why we love crepes
Crepes are actually really easy to make and you only need a few basic ingredients, but they look extra fancy! Crepes have a delicate, slightly sweet and nutty flavor that makes them so delicious. You can fill them with sweet or savory ingredients and enjoy them for breakfast, brunch, dinner or as dessert. These strawberry crepes are definitely our favorites, but some of our other favorite sweet fillings include:
- whipped cream
- chocolate sauce
Ingredients you need for strawberry crepes
- eggs: This recipe requires large eggs.
- milk: You can use any type of milk you like, but I recommend unsweetened ones.
- Salt: Sea salt or kosher salt is best.
- butter: Unsalted butter tastes best in crepes.
- flour: All-purpose flour gives the best texture, but you can use whole wheat flour if you’re okay with a slightly denser crepe.
- strawberries: You want fresh ripe strawberries for the best flavor.
- Greek yogurt: You can use plain or vanilla flavored. If using flavored, you can omit the powdered sugar.
- Powdered sugar: To add sweetness to the filling.
- Heavy cream: Combined with the Greek yogurt, the result is an absolutely rich and creamy filling.
How to make strawberry crepes
I think the easiest way to make crepes is to blend them in a blender.
- Mixture. Put your wet ingredients in a blender first, then the dry ingredients. Mix until smooth and there are no lumps.
- Rest. It’s good to let the batter rest as this allows the flour to absorb the liquid and relax the gluten, preventing the texture of your crepes from becoming gummy and giving you a thinner, more tender texture.
- Cook. Make sure your pan is not and lightly coated with butter or oil. Pour about 1/4 cup batter into your pan, then tilt pan so batter spreads over surface. Cook for about 1-2 minutes or until the center no longer looks moist. Flip the crepe and cook the other side for another 1-2 minutes.
- Surcharge. Fill and top your crepes with fresh strawberries and a delicious creamy filling.
What is the secret of amazing crepes?
These are some tips for making crepes that are thin, tender, and perfectly crispy on the edges.
- Make sure your batter is the right consistency. The batter should be thin and smooth with no lumps. Mix the ingredients with a mixer or whisk and let the dough rest before cooking.
- Use the right pan. A non-stick pan is essential for making crepes as it allows the crepes to cook evenly and prevents them from sticking to the pan.
- Make sure your technique is good. When pouring the batter into the pan, it should be poured in the center and then quickly tilted and rotated to spread the batter evenly over the surface of the pan.
- Don’t overcook. Crepes should be flipped when the edges start to turn golden brown.
Why is my crepe batter so thick?
There are a few reasons your batter might not be the right consistency.
- The flour-to-liquid ratio: If you use too much flour in relation to the liquid ingredients, the dough will be too thick. Double check the recipe and make sure you are using the correct measurements.
- Not Mixing Enough: If you don’t mix the batter enough, it can contain clumps of flour that make the batter thick. Be sure to mix the batter until smooth and free of lumps.
- Don’t let the dough rest: Allowing the dough to rest after mixing allows the flour to absorb the liquid and relax the gluten, resulting in a thinner, more pliable dough.
To set thick batter, you can try adding a small amount of liquid (milk or water) and mix well. You can also use a mixer to mix the batter and break up any lumps of flour.
At what heat should crepes be cooked?
Crepes should be prepared over medium heat. Cooking crepes on too high a heat will cause them to brown too quickly on the outside while leaving the inside raw. Also, it becomes more difficult to turn them over without breaking. On the other hand, cooking crepes on too low a heat will result in them being undercooked and rubbery.
More favorite crepe recipes
- 2 big eggs
- 1 Cup milk
- 1/4 teaspoon Salt
- 2 tablespoon melted butter
- 1 Cup flour
- 1 Cup Greek yogurt vanilla
- 1 teaspoon vanilla extract
- 3 tablespoon powdered sugar
- 1/2 Cup heavy cream
- 1 Cup strawberries chopped
- 1 Cup raspberries Optional
Mix all ingredients into a dough.
Pour 1/3 cup batter into skillet and cook until both sides are browned and center is cooked through.
In a medium bowl, add the cream and beat until light and fluffy. Stir in Greek yogurt, vanilla extract, and powdered sugar.
When the crepes are done, place the filling in the center of each crepe. Sprinkle with chopped strawberries and raspberries (if using). Roll up and sprinkle with extra powdered sugar and strawberries for a chic look. Enjoy!
Calories: 203kcal | Carbohydrates: 21G | Protein: 8thG | Fat: 10G | Saturated Fatty Acids: 6G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 3G | Trans fats: 0.1G | Cholesterol: 73mg | Sodium: 139mg | Potassium: 186mg | Fiber: 2G | Sugar: 7G | Vitamin A: 444ie | Vitamin C: fifteenmg | Calcium: 95mg | Iron: 1mg
I am a Registered Nutritionist, mother of 4, an avid food lover and a strong promoter of healthy habits. Here you’ll find lots of delicious fruit and veg-packed recipes, tips on how to get your kids to eat better and become intuitive eaters, and plenty of resources to feed your family.
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