Sunday mornings call for something a little special, and these Strawberry Crepes with Whipped Cream are exactly that kind of treat.
They look impressive, taste absolutely dreamy, and come together faster than you’d expect.
Thin, delicate crepes filled with sweet, juicy strawberries and topped with billowy whipped cream, it’s the kind of breakfast (or dessert!) that feels like a little celebration on a plate.
If you’ve been nervous about making crepes at home, I promise this recipe will change that. All you need is a blender, a nonstick pan, and a handful of simple ingredients.
Once you try these, they’re going to become a regular in your kitchen rotation.
You might also enjoy: Strawberry French Toast Casserole
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes (plus 30 minutes resting time) |
| Cook Time | 20 minutes |
| Total Time | 60 minutes |
| Servings | 8 crepes |
| Difficulty Level | Easy |
Why You’ll Love This Strawberry Crepes
These crepes hit that perfect sweet spot between fancy and totally approachable. You don’t need to be a trained pastry chef to pull them off.
The batter takes just 5 minutes to blend together. And after a short rest in the fridge, you’ll be flipping gorgeous, paper-thin crepes like a pro.
The filling is fresh, fruity, and bright, real strawberries macerated with a little sugar so they release their natural juices and turn into their own luscious sauce.
Paired with homemade whipped cream, every bite is light, airy, and indulgent all at once.
- Beginner-friendly: The blender batter is practically foolproof and comes together in minutes.
- Fresh and vibrant flavors: Sweet macerated strawberries bring a bright, fruity freshness that pairs beautifully with the creamy filling.
- Impressive presentation: These look like they came from a Parisian café, and your guests will absolutely think you spent all morning on them.
- Versatile: Serve them for a lazy weekend breakfast, a special brunch, or even a light and elegant dessert after dinner.
- Make-ahead friendly: The crepe batter can rest overnight, and the crepes themselves can be made in advance and reheated easily.
- Customizable: Swap strawberries for raspberries, blueberries, or peaches and they’re just as incredible.
This is also a wonderful recipe to make with kids. Rolling and filling crepes together is genuinely fun, and the reward at the end is delicious.
For another fruit-forward brunch option, these Lemon Ricotta Pancakes are equally gorgeous on a weekend table.
Ingredients
This recipe uses two main components: the crepe batter and the strawberry filling, plus the whipped cream. Every ingredient plays an important role, so here’s what you’ll need:
For the Crepe Batter:
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) water
- 2 tablespoons unsalted butter, melted (plus more for the pan)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Strawberry Filling:
- 2 cups (340g) fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
For the Whipped Cream:
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Garnishes:
- Powdered sugar, for dusting
- Fresh mint leaves
- Extra sliced strawberries
Using fresh, ripe strawberries makes a big difference here. Look for berries that smell sweet and are deep red all the way through.
Read Also: Strawberry Cheesecake Recipe
Kitchen Equipment Needed
You don’t need any special equipment for this recipe. Here’s what to have ready before you start:
- Blender or large mixing bowl with a whisk (the blender method makes the smoothest batter)
- Nonstick crepe pan or 8-inch nonstick skillet
- Ladle or ¼-cup measuring cup for portioning the batter
- Rubber spatula or thin offset spatula for flipping
- Stand mixer or hand mixer for the whipped cream (a bowl and whisk work too)
- Medium mixing bowl for the strawberries
- Pastry brush or paper towel for buttering the pan
- Plate or wire rack for resting cooked crepes
A 10-inch nonstick skillet works perfectly if you don’t have a dedicated crepe pan. The key is making sure your pan has a good nonstick coating so the delicate crepes release easily.
Recommended Products for This Recipe
These are a few products I genuinely love using for this recipe. They make the whole process smoother and the results noticeably better.
1. Nonstick Crepe Pan with Low Edges
A pan with low, sloped sides is the secret to easy crepe flipping. Standard skillets have walls that are just high enough to make turning those thin crepes a little tricky.
A crepe-specific pan solves that instantly. It also heats evenly so you get consistent golden color on every crepe.
2. OXO Good Grips Silicone Basting Pastry Brush
Lightly buttering the pan between crepes is key to getting that subtle richness in every bite without sogginess.
A silicone pastry brush makes this so much cleaner and easier than fumbling with a paper towel. It’s also heat-resistant and incredibly easy to clean.
3. KitchenAid 5-Speed Hand Mixer
Whipping cream by hand is totally doable but takes more arm strength and time than you’d expect.
A hand mixer gets you to perfect, stiff peaks in about 2 minutes. The KitchenAid 5-speed is compact, powerful, and makes this recipe even more effortless.
4. Nielsen-Massey Pure Vanilla Extract
Good vanilla makes a noticeable difference in both the crepe batter and the whipped cream.
Nielsen-Massey’s pure vanilla has a rich, warm depth that supermarket imitation vanilla just can’t replicate. A small bottle lasts a long time and elevates everything you bake.
Step-by-Step Instructions: How to Make Strawberry Crepes
1. Make the Crepe Batter
- Add the flour, eggs, whole milk, water, melted butter, granulated sugar, vanilla extract, and pinch of salt to a blender.
- Blend on medium speed for about 30 seconds until the batter is completely smooth and no lumps remain.
- Scrape down the sides of the blender with a spatula and blend for another 10 seconds to make sure everything is incorporated.
- The batter should be thin and pourable, similar to the consistency of heavy cream. If it looks too thick, add one more tablespoon of water and blend briefly.
- Transfer the batter to a bowl or measuring pitcher, cover with plastic wrap, and refrigerate for at least 30 minutes. This rest time allows the gluten to relax, resulting in tender, pliable crepes rather than rubbery ones. You can also refrigerate the batter overnight.
2. Macerate the Strawberries
- While the batter rests, hull and slice your fresh strawberries into thin, even pieces (about ¼-inch thick).
- Place the sliced strawberries into a medium bowl.
- Sprinkle the 2 tablespoons of granulated sugar over the strawberries and drizzle with the teaspoon of fresh lemon juice.
- Gently toss everything together until the strawberries are coated.
- Let the strawberries sit at room temperature for at least 20-30 minutes. During this time, the sugar draws out the natural juices from the berries, creating a beautiful, glossy strawberry sauce. Stir once or twice while they rest.
3. Make the Whipped Cream
- Pour the cold heavy whipping cream into a large, clean mixing bowl (or the bowl of your stand mixer). For best results, chill the bowl and whisk attachment in the freezer for 10 minutes before whipping.
- Add the powdered sugar and vanilla extract to the cream.
- Beat on medium speed using a hand mixer or stand mixer, starting slow to avoid splashing and gradually increasing to high speed.
- Whip until the cream forms soft, billowy peaks. When you lift the beaters, the cream should hold its shape but the tip should gently curl over. This typically takes 2 to 3 minutes on high speed.
- Be careful not to over-whip, or the cream will become grainy and start to separate. If this happens, gently fold in a splash of fresh cream to bring it back.
- Cover and refrigerate the whipped cream until you’re ready to assemble the crepes.
4. Cook the Crepes
- Remove the crepe batter from the refrigerator. Give it a gentle stir with a ladle or whisk, some settling is normal.
- Heat your nonstick crepe pan or 8-inch nonstick skillet over medium heat. You want the pan properly hot before adding any batter, a drop of water should sizzle and evaporate immediately when it hits the surface.
- Lightly brush the pan with a very small amount of melted butter (or use a paper towel dipped in butter to wipe a thin, even layer across the surface). You only need enough to barely coat the pan, too much butter will cause the edges to fry rather than set.
- Lift the pan off the heat and pour approximately ¼ cup (about 60ml) of batter into the center of the pan.
- Immediately tilt and rotate the pan in a quick, circular motion to spread the batter into a thin, even round that reaches the edges of the pan. This swirling motion is the key technique for crepes, work quickly before the batter sets.
- Return the pan to the heat and cook for 60 to 90 seconds, or until the edges of the crepe start to look dry and slightly golden, and the surface is no longer shiny or wet-looking.
- Gently slide a thin spatula (or offset spatula) under the edge of the crepe. Carefully flip it over in one confident motion.
- Cook the second side for an additional 30 to 45 seconds. The second side will have a spottier, less even appearance than the first side, that’s perfectly normal and is how classic crepes look.
- Slide the finished crepe onto a plate. Stack subsequent crepes on top of each other, they won’t stick together.
- Repeat with the remaining batter, lightly buttering the pan before each crepe. You should get approximately 8 crepes from this recipe.
- Tip for the first crepe: The very first crepe almost always comes out imperfect as the pan calibrates to the right temperature. Think of it as the cook’s snack and don’t be discouraged, crepes 2 through 8 will be beautiful.
5. Assemble the Strawberry Crepes
- Lay a crepe flat on your work surface with the more attractive, evenly golden side facing down (so it faces out when folded).
- Spoon a generous dollop of whipped cream down the center of the crepe.
- Add a spoonful of the macerated strawberries on top of the whipped cream, including some of the strawberry syrup that has collected at the bottom of the bowl.
- To fold the crepes, you have two options: fold the crepe in half, then in half again to form a triangle (the classic French bistro style), or roll the crepe around the filling like a soft burrito for a more casual presentation.
- Place the folded crepe on a serving plate and repeat with the remaining crepes.
- Once all crepes are folded and plated, top with an additional dollop of whipped cream and a few fresh strawberry slices for garnish.
- Dust lightly with powdered sugar for a finished, elegant look. Add fresh mint leaves if desired.
- Serve immediately for the best texture and freshest flavor.
These go beautifully alongside my Banana Pancakes if you’re building out a full brunch spread.
Tips for The Best Strawberry Crepes
A few simple techniques make the difference between good crepes and truly spectacular ones. Keep these tips in mind and you’ll nail this recipe every single time.
- Always rest the batter: Don’t skip the 30-minute refrigeration step. This relaxes the gluten and produces significantly more tender, flexible crepes. An overnight rest in the fridge gives even better results.
- Get the pan temperature right: A pan that’s too cold will produce thick, pale, gummy crepes. A pan that’s too hot will cook the batter before you can swirl it into a round. Medium heat is your sweet spot.
- Work quickly with the batter: Once the batter hits the pan, you have about 3-4 seconds to swirl it before it starts to set. Have your swirling technique ready before you pour.
- Use very little butter for the pan: Just a whisper of butter is enough. Too much creates fried edges rather than the delicate, tender result you want.
- Don’t panic about the first crepe: The first crepe in any batch is almost always a test run as the pan reaches the right temperature. It’s not a reflection of your cooking skills.
- Use ripe, fragrant strawberries: The quality of your strawberries directly affects the flavor of the filling. Ripe, in-season berries are dramatically sweeter and more flavorful than underripe ones.
- Keep the whipped cream cold: If you’re making a big batch and assembling multiple plates, put the bowl of whipped cream back in the fridge between servings so it stays light and fluffy.
- Stack crepes without parchment: Cooked crepes can be stacked directly on top of each other without sticking. No need to layer them with parchment paper.
Read Also: Stuffed French Toast Recipe
Serving Suggestions
Strawberry Crepes are beautiful on their own, but they’re even more special when you build a little spread around them.
Here are some ideas for turning this into a full, memorable meal.
- Brunch spread: Serve these alongside Buttermilk Waffles and a fresh fruit bowl for a celebratory brunch that feels truly luxurious.
- Yogurt and granola: A side of Greek yogurt with honey and Granola adds protein and keeps the meal balanced.
- Fresh orange juice or a fruit spritzer: A bright, citrusy drink cuts through the richness of the whipped cream beautifully. Try a Strawberry Basil Lemonade for a gorgeous, seasonal pairing.
- As dessert: Plate these individually with an extra drizzle of the macerated strawberry syrup and a sprig of mint for an elegant after-dinner dessert.
- With a dusting of cocoa: Try a light dusting of unsweetened cocoa powder alongside the powdered sugar for a strawberry-chocolate twist.
- Chocolate drizzle: A drizzle of warm melted chocolate over the plated crepes takes this to a whole new indulgent level, especially for a romantic breakfast or Valentine’s Day treat.
For a lighter option alongside this, a simple Fruit and Yogurt Parfait rounds out a complete brunch beautifully.
Variations of Strawberry Crepes
Once you’ve mastered the base recipe, the variations are endless.
Here are some of my favorite ways to change things up while keeping that same delicate, delicious crepe as the foundation.
- Mixed Berry Crepes: Swap the strawberries for a mix of fresh raspberries, blueberries, and blackberries macerated the same way. The color is stunning and the flavor is deeply fruity.
- Nutella Strawberry Crepes: Spread a thin layer of Nutella on the crepe before adding the whipped cream and strawberries. A crowd-pleasing classic.
- Lemon Ricotta Crepes: Mix a few tablespoons of ricotta cheese into the whipped cream along with fresh lemon zest for a tangier, creamier filling.
- Peach Crepes: Replace strawberries with fresh sliced peaches macerated with a little brown sugar and a pinch of cinnamon. Perfect for summer peach season.
- Savory Strawberry Balsamic Crepes: Add a teaspoon of good balsamic vinegar to the macerated strawberries for a grown-up, slightly tangy depth of flavor.
- Chocolate Crepes: Substitute 2 tablespoons of the flour with unsweetened cocoa powder in the crepe batter for rich, chocolatey crepes that pair beautifully with the strawberry filling.
- Cream Cheese Filling: Blend softened cream cheese with powdered sugar and vanilla for a denser, cheesecake-style filling instead of whipped cream.
- Gluten-Free Crepes: Use a 1:1 gluten-free flour blend in place of all-purpose flour. The batter may need a touch more liquid to reach the right consistency.
The No Bake Strawberry Cheesecake Cups use a very similar flavor profile and are worth bookmarking for when you’re craving that cream cheese filling variation.
Storage and Reheating
These crepes store better than you might expect, making them a great option for meal prep or making ahead for a special occasion.
- Storing cooked crepes: Stack cooled crepes on a plate, wrap tightly in plastic wrap or transfer to an airtight container, and refrigerate for up to 3 days.
- Freezing crepes: Lay cooled crepes flat on a baking sheet to freeze individually, then stack them with a small square of parchment between each one and store in a zip-lock freezer bag for up to 2 months. Thaw overnight in the refrigerator.
- Storing the batter: Uncooked crepe batter can be refrigerated in a sealed container for up to 2 days. Give it a good stir before using as the flour may settle slightly.
- Storing macerated strawberries: The macerated strawberry filling keeps in an airtight container in the refrigerator for up to 2 days. The syrup will continue to develop and deepen in flavor.
- Storing whipped cream: Homemade whipped cream is best used the same day. If you need to store it, keep it in a covered bowl in the refrigerator for up to 24 hours and give it a brief whip if it deflates slightly.
- Reheating: Warm plain crepes in a dry nonstick skillet over low heat for about 30 seconds per side, or microwave a stack between two damp paper towels for 20 to 30 seconds. Always assemble with fresh whipped cream and strawberries after reheating.
For a make-ahead brunch, you can also prep the Strawberry Cheesecake Ice Cream Cake the night before and serve it alongside these crepes for a completely stress-free morning spread.
Nutritional Facts
The following is an approximate nutritional breakdown per crepe (with filling and whipped cream), based on 8 servings.
| Nutrient | Per Serving (1 Crepe) |
|---|---|
| Calories | ~210 kcal |
| Total Fat | ~12g |
| Saturated Fat | ~7g |
| Cholesterol | ~75mg |
| Sodium | ~65mg |
| Total Carbohydrates | ~22g |
| Dietary Fiber | ~1g |
| Total Sugars | ~10g |
| Protein | ~4g |
| Vitamin C | ~25% DV |
| Calcium | ~8% DV |
| Iron | ~6% DV |
Note: Nutritional values are estimates and will vary depending on specific ingredient brands and portion sizes used.
Health Benefits of Key Ingredients
While these crepes are absolutely a treat, they’re made with real, wholesome ingredients that come with some genuine nutritional benefits worth knowing about.
- Strawberries: Fresh strawberries are rich in vitamin C, manganese, and powerful antioxidants including anthocyanins and ellagic acid. They support immune health, reduce inflammation, and may help regulate blood sugar. A single cup of strawberries provides more than 100% of your daily vitamin C needs.
- Eggs: Eggs are one of the most nutrient-dense foods available. They provide high-quality complete protein along with B vitamins, choline (important for brain health), and fat-soluble vitamins A, D, E, and K. They also help give crepes their structure and richness.
- Whole milk: Whole milk contributes calcium for bone health, vitamin D, and a good dose of protein and healthy fats. Using whole milk in the batter gives the crepes a richer, more tender result than lower-fat alternatives.
- Heavy cream (whipped): While cream is high in fat, it provides fat-soluble vitamins A and D and is far less processed than store-bought whipped toppings. When you make your own, you control exactly what goes into it.
- Lemon juice: The small amount of fresh lemon juice added to the strawberry filling isn’t just for flavor. It enhances the absorption of iron from other foods and provides a boost of vitamin C that helps preserve the bright color of the berries.
You can also explore the health benefits of strawberries further in recipes like this Strawberry Chicken Spinach Salad, which puts this gorgeous fruit to work in a savory context.
FAQs About Strawberry Crepes
1. Why are my crepes coming out thick and rubbery?
The most common reason is that the batter is too thick, or the batter wasn’t rested long enough before cooking.
Make sure to rest the batter for at least 30 minutes so the gluten relaxes.
If the batter still seems too thick after resting, whisk in one additional tablespoon of water or milk at a time until it reaches the consistency of heavy cream.
2. Can I make the crepe batter the night before?
Absolutely, and this is actually one of the best things about this recipe. The batter keeps beautifully in the refrigerator for up to 2 days.
An overnight rest actually improves the batter, giving the flour time to fully hydrate and the gluten to relax completely, which results in the most tender crepes possible.
3. My crepes are sticking to the pan. What am I doing wrong?
The most likely culprits are not enough butter on the pan, a pan that’s not truly nonstick, or cooking on heat that’s too high.
Make sure to lightly butter the pan before every single crepe, not just the first one.
If your crepes are still sticking, try reducing the heat slightly and giving the pan an extra moment to come back up to temperature between crepes.
4. Can I use frozen strawberries instead of fresh?
Fresh strawberries are strongly preferred for this recipe because frozen ones release a lot of extra liquid as they thaw, which can make the filling watery and soggy.
If fresh strawberries aren’t available, thaw frozen ones completely, drain them very well, and pat them dry before macerating with sugar. The texture will be softer, but the flavor will still be delicious.
5. Can I make these crepes dairy-free?
Yes, with a few easy substitutions. Replace the whole milk with unsweetened oat milk or almond milk, use melted coconut oil instead of butter for the batter and pan, and use chilled full-fat coconut cream in place of heavy cream for the whipped topping.
The crepes will be slightly less rich but still wonderful. Make sure to shake the coconut cream can well and refrigerate it overnight before whipping for the best results.
Easy Strawberry Crepes with Whipped Cream
Ingredients
- 1 cup all-purpose flour 125g
- 2 large eggs
- 1 cup whole milk 240ml
- ½ cup water 120ml
- 2 tablespoons unsalted butter melted; plus more for the pan
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- salt pinch
- 2 cups fresh strawberries 340g; hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- 1 cup heavy whipping cream 240ml; cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- powdered sugar for dusting
- fresh mint leaves
- fresh strawberries extra sliced, for garnish
Equipment
- Blender Or large mixing bowl with whisk; blender produces the smoothest batter
- Nonstick crepe pan 8-inch nonstick skillet works as an alternative
- Ladle or ¼ cup measuring cup For portioning batter evenly
- Rubber spatula or thin offset spatula For flipping crepes
- Stand mixer with whisk attachment (optional) For whipping cream; hand mixer or bowl and whisk also work
- Hand mixer (optional) Alternative to stand mixer for whipping cream
- Medium mixing bowl For macerating strawberries
- Pastry brush or paper towel For buttering the pan between crepes
- Plate or wire rack For resting and stacking cooked crepes
Method
- Add the flour, eggs, whole milk, water, melted butter, granulated sugar, vanilla extract, and salt to a blender. Blend on medium speed for about 30 seconds until completely smooth, then scrape down the sides and blend for 10 more seconds.
- Transfer the batter to a bowl or measuring pitcher, cover with plastic wrap, and refrigerate for at least 30 minutes (or overnight) to allow the gluten to relax for tender, pliable crepes.
- Combine the sliced strawberries, 2 tablespoons granulated sugar, and lemon juice in a medium bowl; toss gently to coat. Let sit at room temperature for 20-30 minutes, stirring once or twice, until the berries release their juices.
- Beat the cold heavy cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer on medium-high speed for 2-3 minutes until soft peaks form. Cover and refrigerate until ready to use.
- Heat a nonstick crepe pan or 8-inch skillet over medium heat until hot, then lightly brush with melted butter. The pan is ready when a drop of water sizzles and evaporates immediately on contact.
- Remove the pan from heat, pour ¼ cup of batter into the center, and immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even round. Return to heat and cook for 60-90 seconds until the edges are dry and the surface is no longer shiny.
- Slide a thin spatula under the edge of the crepe and flip in one confident motion; cook the second side for 30-45 seconds until lightly spotted. Slide onto a plate and repeat with remaining batter, buttering the pan before each crepe.
- Lay a crepe flat with the golden side facing down, spoon a dollop of whipped cream down the center, and top with macerated strawberries and their syrup. Fold into a triangle or roll into a cylinder, then repeat with remaining crepes.
- Plate the assembled crepes and top with an extra dollop of whipped cream and a few fresh strawberry slices. Dust lightly with powdered sugar and add fresh mint leaves if desired; serve immediately.
Nutrition
Notes
- Rest the batter: Don’t skip the 30-minute rest — it relaxes the gluten and produces significantly more tender, flexible crepes. An overnight rest gives even better results.
- First crepe rule: The very first crepe almost always comes out imperfect as the pan calibrates to temperature. Consider it the cook’s snack and proceed confidently with the rest.
- Pan temperature: Medium heat is the sweet spot — too low produces pale, gummy crepes; too high sets the batter before you can swirl it into a round.
- Use very little butter: Just a thin whisper of butter on the pan is enough. Too much causes the edges to fry instead of setting into the delicate texture you want.
- Batter consistency: The batter should be as thin and pourable as heavy cream. If it seems too thick after resting, whisk in 1 tablespoon of water or milk at a time until it thins out.
- Make-ahead: Cooked crepes stack directly without sticking and can be wrapped in plastic wrap and refrigerated for up to 3 days, or frozen for up to 2 months with parchment squares between each crepe.
- Dairy-free option: Substitute unsweetened oat or almond milk for the whole milk, use melted coconut oil instead of butter, and whip chilled full-fat coconut cream in place of heavy cream.
- Frozen strawberries: If fresh strawberries aren’t available, thaw frozen ones completely, drain very well, and pat dry before macerating. Texture will be softer but flavor is still delicious.
- Whipped cream tip: Chill the mixing bowl and whisk attachment in the freezer for 10 minutes before whipping for the fastest, fluffiest results. Store leftover whipped cream in the fridge for up to 24 hours.
- Variations: Swap strawberries for mixed berries, sliced peaches, or raspberries. For a Nutella version, spread a thin layer on the crepe before adding the filling. For a chocolate crepe, replace 2 tablespoons of flour with unsweetened cocoa powder.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These Strawberry Crepes are proof that truly stunning food doesn’t have to be complicated.
With a handful of pantry staples, fresh ripe strawberries, and about an hour of your time, you can put something on the table that looks and tastes like it came from a proper brunch restaurant.
The thin, golden crepes folded around sweet macerated berries and pillowy homemade cream, it’s just one of those combinations that feels timeless and a little magical every time.
I really hope you give this recipe a try. Once you see how approachable it is, crepe mornings might just become a regular thing in your home.
If you make these, I’d love to hear about it! Drop a comment below and let me know how they turned out.
Recommended:
- Strawberry Muffins
- No Bake Strawberry Lemon Swirl Tart
- Strawberry Cheesecake Cookies
- Waffle Recipe
- Easter Bunny Pancakes
