Strawberry Crepes

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.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings (1 crepe each)

Calories 270kcal

Author Meggan Hill

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)
1 pound strawberries hulled and sliced
whipped cream for serving

US Customary - Metric

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 vanilla and whisk vigorously until completely smooth.
In a 10 1/2-inch skillet over medium heat, heat 1/2 teaspoon butter until melted. Add 1/2 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.

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