Making crepes from scratch is one of those culinary endeavors I considered too fussy for my tastes. I even own a fancy crepe pan, a gift Ben bought me years ago at my request. I harbored romantic pictures of us recreating the piles of crepes I cooked with my host family when I studied abroad in France. Flash forward seven years: the crepe pan has moved into three different homes with us…and never emerged from its forgotten place at the very bottom of our pile of pots and pans. Then a few weeks ago, I found myself missing Paris, the very first place I tasted crepes. With a wide-open morning and a longing for the flavors of France, I decided to give crepe batter (and my crepe pan) a spin. Ohhh la-la! Not only were the crepes très faciles (easy) to make, they were absolutely delectable. The batter was tender and golden, just like the crepes I remembered eating abroad. After a crepe or two, I had the hang of it, and before I knew it, we had our own stack to fill. Quick note You don’t need any special equipment (like a dedicated crepe pan) to cook crepes. A blender makes the batter easier, and for cooking, any wide, nonstick skillet is perfect.
What are Crepes: Sweet or Savory
A crepe is essentially a thin, delicate pancake, and you can find versions of it all over Europe. Crepes can be sweet or savory (like my Savory Crepes recipe), depending upon your choice of filling and whether or not you include sugar in the batter. This crepe batter calls for 1 tablespoon of granulated sugar, and you can use it for any number of sweet fillings, from Nutella, to jam, to the fruit of your choice (or a mix!). You can also omit the sugar, then use this same crepe batter recipe for savory fillings. Today’s sweet strawberry crepes feature a tangy, lightly sweet filling made with cream cheese, Greek yogurt, and honey, along with bright fresh strawberry slices. The strawberry and cream combination is less traditional compared to strawberry jam crepes or Nutella crepes. With the exception of strawberry crepes suzette (an elegant restaurant dessert that is cooked tableside in a sauce of sugar, orange juice, and liqueur, then topped with brandy and lit on fire), the crepe fillings you’ll see in France are more simple. Often sweet crepes are served with just one or two toppings (sugar and lemon is classic), or the crepes are enjoyed on their own, with a touch of sweetened whipped cream. That said, I’m happy to go a little French-American here. The strawberries and crème combo tastes effortlessly scrumptious and optimistically summery. It’s what I am feeling and hoping right now.
How to Make Strawberry Crepes
This strawberry cream cheese crepe recipe yields 8 crepes, plus enough filling to add a modest, but satisfying filling. The batch is easier to finish than you think. Feel free to scale the recipe up. The leftovers can last an extra day or two (see Storage Tips below for more). It’s also fun to play around with different fillings (see Recipe Variations below for ideas).
The Ingredients
Flour. The all-purpose flour keeps these crepes light and airy, and the white whole wheat flour is my little wholesome addition. If you prefer, you can use only all-purpose flour. Sugar. A tiny bit of sugar gives the crepes an essential touch of sweetness. If you want to make these savory crepes instead, you can omit the sugar. Cinnamon. While entirely optional, I love the warmth that cinnamon brings to the crepes. It isn’t a traditional addition, but it’s delicious. Try it both ways and pick your favorite. Eggs + Milk. The eggs help create texture and hold everything together. Both the eggs and milk need to be at room temperature so everything mixes together easily. Butter. A perfect crepe needs a lightly buttery flavor to achieve melt-in-your-mouth level goodness. The butter will also help the crepes cook without sticking. The Filling. A delicious, naturally-sweetened filling of cream cheese, Greek yogurt, vanilla, honey, and strawberries takes these crepes effortlessly from breakfast to dessert (or anytime in between!). You can find other filling suggestions below.
The Directions
Make Ahead and Storage Tips
Strawberry crepes are easy to make ahead! In fact, the crepes are easier to flip and have a better texture once the batter has rested, so take advantage of the make-ahead option.
To Make Ahead. Prepare the batter and cream cheese filling up to 24 hours in advance, and store both in separate storage containers in the refrigerator until you’re ready to cook. Slice the strawberries, and store them in a storage container in the refrigerator for up to 3 days. To Store. Store leftover crepes in the refrigerator for up to 2 days. To Reheat. Reheat crepes on a baking sheet in the oven at 325 degree F or in a nonstick skillet on the stovetop over medium-low heat.
Recipe Variations and Filling Ideas
Strawberry Jam Crepes. Spread the crepes with a generous layer of strawberry jam, then fold as directed. This version is great with whipped cream. This Strawberry Chia Jam would be delicious. Quick Homemade Strawberry Sauce for Crepes. Add 32 ounces of hulled strawberries, 2/3 cup sugar, 1 teaspoon vanilla, and 2 tablespoons lemon juice to a medium saucepan on the stove over medium-high heat. Bring to a boil, stirring constantly until the strawberries are squishy soft. Mash the strawberries, then strain the mixture over a large bowl. Pour the strained liquid back into the saucepan, and boil for a few additional minutes. Spread the crepes with the strawberry sauce instead of the cream filling. Strawberry Chocolate Crepes. Sprinkle the cream cheese with mini chocolate chips or drizzle the assembled crepes with melted chocolate. Strawberry Nutella Crepes. Spread about 2 tablespoons of Nutella onto each crepe instead of the cream cheese mixture. Strawberry Banana Crepes. Add banana slices with the strawberries. This version is also delicious with Nutella. Top it with Whipped Cream. On my crepe plate, this is always a good choice.
Recommended Tools to Make This Recipe
High-Powered Blender. Ideal for mixing your crepe batter. This more economical blender option is also great. Mixing Bowls. You can mix and store the crepe batter in these bowls. Non-Stick Skillet. This one would be perfect for cooking the crepes. Or, go all out for a crepe pan.
Strawberry crepes, je t’aime! If you try this recipe, please leave a comment below to let me know how it turned out. I love hearing from you, and your comments and 5-star ratings are so important for my site and helpful to others too!
