Strawberry Crepes

"This is elegant, light and very tasty. Most of all quick and easy to make. Great for breakfast or dessert. I brought it in separate containers to a book club potluck tea. Everyone assembled their own and loved it."
photo by craftymama photo by craftymama
photo by craftymama
photo by Marlitt photo by Marlitt
photo by Marlitt photo by Marlitt
photo by Marlitt photo by Marlitt
photo by Marlitt photo by Marlitt
Ready In:
8-10 crepes


  • 16 ounces strawberries (black berries, blue berries, raspberries and strawberries) or 16 ounces berries, a mixture of wild (black berries, blue berries, raspberries and strawberries)
  • 2 tablespoons brown sugar, packed
  • 2 cups whipping cream or 2 cups Cool Whip
  • 1 cup flour, used unbleached
  • 2 eggs
  • 1 tablespoon oil, not olive
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 14 teaspoon cinnamon
  • 1 12 cups milk
  • cooking spray (pam)
  • chocolate syrup (optional) or chocolate shavings (optional)
  • almonds, sliced toasted (optional)


  • Filling:

  • Hull, rinse and slice strawberries into a bowl.
  • Add brown sugar and toss until well coated; set aside.
  • In a separate bowl whip whipping cream and refrigerate.
  • Crepes:

  • In a medium bowl whisk all ingredients together until there are no more lumps.
  • Over medium heat, heat crepe pan or non-stick frying pan.
  • When heated remove from heat and spray with cooking oil.
  • Pour a 1/3 cup of the batter in the pan. Quickly lift pan and tilt and turn until batter evenly covers the bottom.
  • Cook over medium heat for 30 - 45 seconds until the edges are dry enough to get a spatula under to flip.
  • Cook for another 30 seconds on the other side.
  • Should not be totally browned.
  • Remove from pan onto a plate.
  • Spray pan with cooking spray and repeat for the rest of the batter.
  • Stack crepes with wax paper between so they can be easily separated.
  • Crepes can be made ahead of time.
  • Can also be frozen wrap first in wax paper then put into plastic bag and then foil.
  • They stay moist if this is done when still slightly warm.
  • Assembly:

  • Down the middle 1/3 of the crepe spread one or 2 heaping spoons of whipped cream (about 2-3" wide).
  • On top of the whipped cream spoon some of the berry sugar mixture.
  • Fold one side of the crepe over the mixture and then the other side over first side.
  • Top with a spoon of berry sugar mixture, whipped cream. Drizzle chocolate syrup or sprinkle shaved chocolate and sliced almond optional.
  • Enjoy.

Questions & Replies

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  1. 2Bleu
    In the words of Emeril, "Oh yea babe, it's a beautiful thing" This recipe is definitly top shelf.
  2. CookingONTheSide
    Delicious crepes! I made these with the fresh strawberries that are now in season and they were fabulous. My kids loved them! A definite keeper! Made for ZWT3 2007.
  3. craftymama
    These are fantastic. I added blueberries to mine because I had blueberries in my fridge that I didn't want to go bad. I also added a touch of vanilla and sugar to the heavy cream. These were super easy to make and my daughter really enjoyed helping.
  4. anme7039
    Oh my were these babies good! The recipe for the crepe itself was very nice, I plan on using that as my new crepe recipe. Very easy to make and work with. I scaled the filing down to serve two people, but I wish I hadnt! Tonight I am going to try this with mangos instead of strawberries. Very good! Made for PAC 07!
  5. Marie
    WOW! These are soooooo delicious! I used all strawberries and sweetened them with Splenda instead of the brown sugar. Also sweetened the whipped cream a little and added some vanilla extract. I have some crepes frozen so that I can have these again soon. Thanks so much for posting this fabulous recipe.


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