Learn how to make strawberry crepes in just 15 minutes! The batter is easily made in the blender and then filled with a simple 2-ingredient strawberry sauce. These make the perfect breakfast or dessert!
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Easy Strawberry Crepes
This is a fun spin on my favorite crepe recipe. I especially love to make this strawberry version during the summer when fresh berries are in season. They add the perfect sweetness and give the crepes so much flavor.
Strawberry crepes are one of my favorite things ever! They make the perfect breakfast or dessert crepes and are seriously so delicious. I love that the presentation looks so pretty and fancy, but they are SO easy to make. The crepe batter is mixed together in the blender, while the strawberry sauce takes only 2 ingredients. Win! Sometimes I make the sauce into more of a strawberry jam consistency, which is also super simple and quick.
The few pantry staples transform into light and airy crepes that are topped off with a bright strawberry sauce that comes together in minutes.
Find the full printable recipe with specific measurements below.
- Crepe Batter: Blending milk, eggs, butter, salt, and flour creates a smooth and light batter ideal for making crepes.
- Strawberry sauce: It’s as simple as mixing strawberries and sugar, but you can make it a bit more decadent and jammy by cooking it with butter and lemon juice.
How to Make Strawberry Crepes
Making crepe batter is so easy and quick! All you need is a blender and a skillet and you’ll have perfectly golden crepes in just 15 minutes. Follow the simple steps below to get started.
- Blend. Combine all ingredients in a blender and mix until batter is smooth, about 15-20 seconds. Place batter in refrigerator until ready to use.
- Cook. Spray an 8-inch frying pan with non-stick spray. Pour 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1 minute per side, or until crepes are lightly browned. Remove from heat and stack until ready to serve.
- Make sauce. See instructions below.
- Fill. Fill or top with strawberry sauce and any extra toppings, if preferred. Serve and enjoy!
- You can easily blend the crepe batter the day before and then cook them in the skillet the next day. You can even make crepes with pancake mix if you want an easier shortcut!
- This nonstick frying pan from IKEA is my favorite pan to use when making crepes. They never stick and cook perfectly each time!
- I folded and stacked my crepes, but you can also roll and fill them up (like a burrito).
- If not serving right away, keep your crepes warm by sticking them in the oven on a baking sheet at 175°F until serving.
This strawberry sauce crepe filling is SO delicious! There are two variations that you can make for your crepes. One that is SUPER SIMPLE (basically just strawberries and sugar) and then one that you cook that tastes more like a jam. Both are delicious, so it just depends on preference!
- Basic strawberry filling: Combine strawberries and sugar in a bowl, then let sit in the fridge until a syrup forms, at least 15 minutes.
- Strawberry jam: Place strawberries and sugar in a small saucepan. Then add lemon juice and butter. Cook over medium-low heat. Simmer for 3-5 minutes and allow to thicken. Mash with a fork if desired and allow to cool before serving.
Favorite Crepe Fillings
There are so many fillings that taste delicious. I love to make strawberry and cream crepes by using a cream cheese filling and adding the strawberry sauce on top. And don’t forget a sprinkle of powdered sugar. To die for!
- cream cheese crepe filling
- powdered sugar
- whipped cream
- buttermilk syrup
- maple syrup
- chocolate sauce
Absolutely! The crepe batter can be made up to 24 hours in advance and stored in the fridge until you’re ready to cook. If you’ve already made the crepes, they can be made up to 3 days in advance and then warmed through just before serving.
They use several of the same ingredients, but crepe batter is much thinner and doesn’t use any leavening agents (baking powder or baking soda), which means they are much flatter.
Storing and Freezing
If there are any leftovers, add them to a zip-top bag and layer parchment or wax paper in between (so that they don’t stick together). Then place the crepes in the fridge until ready to serve. They also freeze really well, so you could easily double the batch and stick half in the freezer. They’ll last in the freezer for a couple of months. Then simply reheat in the microwave or in a skillet until warm.
More Types of Crepes
Strawberry Crepe Recipe
- 2 cups milk , I use 2%
- 4 large eggs
- 3 Tablespoons butter , melted
- 1 Tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups all-purpose flour , sifted, if desired
- 1 pint strawberries , chopped
- ¼ cup granulated sugar
- 1 Tablespoon lemon juice , optional
- 1 Tablespoon butter , optional
Optional toppings: Cream cheese filling, Nutella, Whipped cream, Buttermilk syrup, Powdered sugar, Chocolate sauce
- In a blender, blend milk, eggs, butter, sugar, vanilla, salt, flour, and cocoa powder 15 to 20 seconds, or until batter is smooth. Chill at least 30 minutes, or overnight.
- Spray nonstick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook 1 to 2 minutes per side, or until lightly browned. Remove from heat and stack on a plate.
- In a medium bowl, toss together the strawberries and sugar. Chill at least 15 minutes, or until a syrup forms.
- For more of a jam strawberry filling, place the strawberries with sugar in a small saucepan. Then add the lemon juice and butter. Cook over medium-low heat. Simmer 3 to 5 minutes, or until thickened. Mash with a fork, if desired, and let cool.
- Fill the crepes with strawberry filing and add additional toppings, if desired.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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