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Strawberry crepes on a blue plate.

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 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings (1 crepe each)
Calories 270kcal



  • 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.



  1. 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.
  2. 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.
  3. Yield: This recipe makes 8 (10-inch) crepes.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Make ahead: The crepe batter can be made a day in advance and stored in the refrigerator. Whisk to recombine before cooking the crepes.
  6. 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.


Serving: 1 crepe | Calories: 270kcal | Carbohydrates: 43g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 76mg | Potassium: 163mg | Fiber: 1g | Sugar: 18g | Vitamin A: 296IU | Calcium: 95mg | Iron: 2mg