Strawberry Crepes
User Reviews
5
Strawberry Crepes
Description
Strawberry Crepes blend a smooth batter of eggs, powdered sugar, white flour, milk, and vanilla extract to prepare thin, tender pancakes cooked individually in butter over medium heat. Each crepe is cooked just until lightly browned on one side, flipped to finish cooking on the other, resulting in a delicate texture that folds easily around fillings.
The filling combines fresh strawberries sliced and mixed evenly with a bright, sweet strawberry glaze, adding both moisture and intensified fruit flavor. The crepes are rolled or folded around this fruit mixture and served garnished with additional strawberries, a dollop of whipped cream, and optional powdered sugar dusted on top, offering a balanced, sweet finish.
This recipe yields about eight 10-inch crepes suitable for a small gathering or family breakfast. Though traditionally made with buckwheat flour, this version uses all-purpose flour for a lighter, sweeter result. Stored covered in the refrigerator, leftovers keep well for up to four days, maintaining freshness and flavor.
These crepes provide a versatile base adaptable to many sweet fillings, with the strawberry glaze facilitating a bright, restaurant-style touch without complexity.
Ingredients
- 4 large egg
- 1 cup powdered sugar plus more for dusting, optional
- 1 cup + 2 tablespoons all-purpose flour (see note 1)
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 4 teaspoon butter
- 1/2 cup strawberry glaze (see note 2)
- 1 pound strawberries hulled and sliced
- Whipped Cream for serving
Instructions
- In a medium bowl, whisk eggs until beaten, then whisk in powdered sugar until smooth. Add flour and whisk until smooth. Add the milk and vanilla and whisk vigorously until completely smooth.
- In a 10 1/2-inch skillet over medium heat, heat 1/2 teaspoon butter until melted. Add 1/2 cup batter and tilt pan until evenly distributed.
- Cook on one side until set and lightly browned, about 1 minute 15 seconds. Flip and continue cooking until cooked through and browned on the second side, about 45 seconds longer. Remove from heat.
- In a small bowl, add strawberry glaze and fresh strawberries and stir until evenly coated. Roll or fold the crepes and serve with more strawberries, whipped cream, and powdered sugar.
Notes
- All-purpose flour substitutes buckwheat flour to create a sweeter crepe variant.
- Using store-bought strawberry glaze simplifies the fruit topping, ensuring consistent sweetness and color.
- The recipe yields 8 crepes approximately 10 inches in diameter.
- Store leftovers covered in the refrigerator for up to four days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 crepe each)
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1 crepe | |
| Calories | 270kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 76mg | 3% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 296IU | 6% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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