Easy Strawberry Crepes with Whipped Cream
These Easy Strawberry Crepes with Whipped Cream are thin, golden, and delicate — filled with sweet macerated strawberries and topped with billowy homemade whipped cream. Made with a simple blender batter that rests for extra tenderness, this recipe is beginner-friendly yet impressive enough for a special brunch or elegant dessert. Fresh strawberries macerate in sugar and lemon juice to create their own luscious sauce, making every bite bright, fruity, and irresistibly creamy.
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
Ingredients
For the Crepe Batter
- 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
For the Strawberry Filling
- 2 cups fresh strawberries 340g; hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
For the Whipped Cream
- 1 cup heavy whipping cream 240ml; cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Garnishes
- powdered sugar for dusting
- fresh mint leaves
- fresh strawberries extra sliced, for garnish
Instructions
- 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.
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.
Nutrition
Serving: 1CrepeCalories: 210kcalCarbohydrates: 22gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 65mgPotassium: 130mgFiber: 1gSugar: 10gVitamin A: 10IUVitamin C: 25mgCalcium: 8mgIron: 6mg
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