Description
Strawberry Crepes are a perfect combination of soft, delicate crepes and a sweet, fresh strawberry filling. They are easy to make, visually appealing, and ideal for breakfast, brunch, or dessert. With a homemade strawberry sauce and whipped cream topping, this recipe is sure to impress family and guests.
Ingredients
For the Strawberry Sauce:
- 1 ½ pounds fresh or frozen strawberries, divided (approx. 6 cups)
- ¼ cup granulated sugar
- ¼ cup water
- 1 teaspoon cornstarch
- 1 cup whipped cream for serving
For the Crepes:
- 2 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon granulated sugar
- 1 pinch salt
- 1 tablespoon butter
Instructions
For the Strawberry Sauce:
- Slice ½ pound of strawberries and set aside for serving.
- Chop the remaining strawberries into ½-inch pieces.
- In a medium saucepan, combine chopped strawberries, sugar, water, and cornstarch.
- Bring to a simmer over medium heat while stirring.
- Cook for 5-6 minutes 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.
- Heat a 6-inch nonstick skillet over medium heat and melt 1 teaspoon butter.
- Pour 2 tablespoons of batter into the skillet and swirl to coat evenly.
- Cook until tiny bubbles form on top and the crepe is set.
- Remove crepe and repeat with remaining batter.
For Serving:
- Place 3 crepes on a serving plate.
- Spoon strawberry sauce over crepes.
- Top with whipped cream and remaining fresh strawberries.
- Fold or roll the crepes as desired.
Notes
- Serve crepes immediately for the freshest taste and texture.
- Store leftover crepes in an airtight container in the refrigerator for up to 2 days.
- Strawberry sauce can be stored separately in the refrigerator for up to 3 days.
- Reheat crepes gently in a skillet or microwave before serving.
- For easy prep, make crepes in advance and store them separated with parchment paper.