Strawberry Crepes
User Reviews
5
Strawberry Crepes
Description
Strawberry Crepes begin with making the strawberry sauce by cooking chopped berries, sugar, water, and cornstarch until it thickens into a glossy, syrupy consistency. This sauce highlights the natural fruit flavors intensified by gentle simmering. The crepe batter includes common ingredients like eggs, whole milk, all-purpose flour, vegetable oil, sugar, and a pinch of salt, blended smoothly to ensure even, thin layers once cooked.
Crepes are individually cooked in a small nonstick skillet brushed with melted butter, swirling the batter to form delicate, uniform rounds. Once cooked until the surface sets with tiny popped bubbles, they are stacked for serving. Assembly involves spooning the cooled strawberry sauce over folded or rolled crepes, topping with whipped cream and remaining fresh strawberry slices for texture and brightness.
The recipe notes that using frozen berries may require slightly more cornstarch due to added liquid. The crepe batter can be prepared a day in advance and refrigerated, and cooked crepes store well in the fridge or freezer if separated by parchment paper. Reheating in the microwave covered with a damp towel helps preserve moisture and texture. This creates a light, sweet dish suitable for breakfast, brunch, or dessert.
Ingredients
- 1 ½ pounds strawberries fresh or frozen, divided, approx 6 cups
- ¼ cup granulated sugar
- ¼ cup water
- 1 teaspoon cornstarch
- 1 cup Whipped Cream for serving
Crepes
- 2 large egg
- 1 cup milk whole
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon granulated sugar
- 1 pinch salt
- 1 tablespoon butter
Instructions
For the sauce
- Slice ½ pound of the berries (about 2 cups) and set aside for serving. Chop the remaining strawberries into ½" pieces.
- To make the sauce, in a medium saucepan, combine the chopped strawberries, sugar, water, and cornstarch.
- Bring the mixture to a simmer over medium heat while stirring. Cook at a low simmer for 5 to 6 minutes or until thickened. Transfer to a bowl and set aside to cool.
For the crepes
- In a blender, combine eggs, milk, flour, oil, sugar, and salt. Blend until smooth.
- In a 6-inch non stick skillet, melt 1 teaspoon butter over medium heat.
- Pour 2 tablespoons of crepe batter and quickly pick up the skillet and swirl to move the batter to the edges of pan.
- Cook until tiny bubbles on the top pop and the crepe is set.
- Remove and place on a plate. Repeat with remaining crepes.
For serving
- Place 3 crepes on a serving plate.
- Spoon strawberry sauce over crepes and top with whipped cream and remaining fresh strawberries. Fold or roll as desired.
Notes
- Frozen strawberries can add more liquid; increase cornstarch slightly to thicken the sauce.
- The crepe batter can be made up to 24 hours before cooking for convenience.
- Store cooked crepes in the refrigerator for a few days or freeze with parchment between layers for up to 3 months.
- Reheat crepes covered with a damp paper towel in 30-second intervals to keep them moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403 | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 104mg | 35% |
| Sodium | 87mg | 4% |
| Potassium | 435mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 100mg | 111% |
| Calcium | 133mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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