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Master restaurant-quality Strawberry Crepes with this easy recipe, straight from a diner line cook. The crepes and light and tender and filled with fresh strawberries and a sweet glaze.
I met my husband when he was a cook and I was a waitress (cliché, I know). That was back in 2004, and he hasn’t worked in that restaurant since 2009, but apparently some recipes you just never forget.
When I asked him if he remembered how to make crepes, he immediately got out the ingredients and whipped up a batch, straight from him brain. I scrambled behind him, pen and paper in hand, trying to record measurements and method.
It usually takes me a couple of tries to capture his recipes. But when I do, they’re always amazing!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Flour: While crepes are traditionally made with buckwheat flour, even the French may substitute white flour (usually white wheat flour) for sweet crepes like these.
- Strawberry glaze: When it comes to strawberry toppings and fillings, many restaurants use a store-bought strawberry glaze. It’s bright red in color, perfectly sweet, and the easiest trick in the book.
Step-by-step 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 whisk vigorously until completely smooth.
- In a 10 1/2-inch skillet over medium heat, heat ½ teaspoon butter until melted. Add ½ 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. Fill crepes with glazed strawberries and whipped cream.
- Roll or fold the crepes and serve with more strawberries, whipped cream, and powdered sugar.
Recipe tips and variations
- Yield: This recipe makes 8 (10-inch) crepes.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The crepe batter can be made a day in advance and stored in the refrigerator. Whisk to recombine before cooking the crepes.
- Freezer: Stack cooled, unfilled crepes (laid flat) between sheets of parchment, wax paper, or white paper towels. Store in freezer-safe containers, label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a non-stick skillet.
Recipe FAQs
Pancakes are fluffier because they include a leavening agent in the batter such as baking powder. Ultra-thin crepes do not.
Those large, circular cooking surfaces at Crêperies definitely look impressive. But if you’re not cranking out hundreds of crepes per day, any non-stick skillet will do (a 10-½ inch pan is recommended for this recipe).
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Strawberry Crepes
Ingredients
- 4 large eggs
- 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)
- strawberries hulled and sliced
- whipped cream
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 whisk vigorously until completely smooth.
- In a 10 1/2-inch skillet over medium heat, heat ½ teaspoon butter until melted. Add ½ 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.
Recipe Video
Notes
- Flour: While crepes are traditionally made with buckwheat flour, even the French may substitute white flour (usually white wheat flour) for sweet crepes like these.
- Strawberry glaze: When it comes to strawberry toppings and fillings, many restaurants use a store-bought strawberry glaze. It’s bright red in color, perfectly sweet, and the easiest trick in the book.
- Yield: This recipe makes 8 (10-inch) crepes.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The crepe batter can be made a day in advance and stored in the refrigerator. Whisk to recombine before cooking the crepes.
- Freezer: Stack cooled, unfilled crepes (laid flat) between sheets of parchment, wax paper, or white paper towels. Store in freezer-safe containers, label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a non-stick skillet.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I don’t see any whisky (correct spelling is whiskey) in the list of ingredients! :-) LOL. Haha
LOL! Great catch Rosemary! Thank you, I have updated those two spelling errors. :) Have a wonderful day. -Meggan
Thanks for the motivation to prepare crepes. I’ve been putting this off, but breaking down the process with awesome pictures takes away the anxiety. Many thanks to you and your husband!
What other fruits would work?