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These strawberry crepes are thin and delicate, with a slightly crispy exterior and a soft, slightly chewy interior. Filled with a delicious creamy filling and fresh strawberries, the flavors will melt in your mouth!

Why We Love Crepes

Crepes are actually really easy to make and you only need a few basic ingredients, but they seem extra fancy! Crepes have a delicate, slightly sweet and nutty flavor that makes them so delicious. You can fill them with sweet or savory ingredients, and can be enjoyed for breakfast, brunch, dinner, or as a dessert.  These Strawberry Crepes are definitely our favorite, but some of our other favorite sweet fillings are: 

• nutella
• whipped cream
• berries
• chocolate sauce
• bananas
• biscoff

Ingredients You Need for Strawberry Crepes

• Eggs: large eggs are what is needed in this recipe.
• Milk: you can use any type of milk you like, but I recommend unsweetened.
• Salt: sea salt or kosher salt are best.
• Butter: unsalted butter tastes best in crepes.
• Flour: All-purpose flour gives the best texture, but you can use whole wheat if you are ok with a bit more dense crepe.
• Strawberries: You will want fresh ripe strawberries for the best flavor.
• Greek Yogurt: You can use plain or vanilla flavored. If you use flavored, you can leave the powdered sugar out.
• Powdered Sugar: To add sweetness to the filling.
• Heavy Cream: Combines with the Greek yogurt making an absolutely rich and creamy filling.

How to Make Strawberry Crepes

I think the easiest way to make crepes is by mixing them in a blender.

• Blend. Add your wet ingredients into a blender first, then the dry ingredients. Blend until smooth and there aren’t any lumps.
• Rest. It is good to let the batter rest because it allows the flour to absorb the liquid and the gluten to relax preventing the texture of your crepes from being rubbery and will give you a thinner more delicate texture.
• Cook. Make sure your pan is not and is lightly coated with butter or oil. Pour about 1/4 cup of batter into your pan and then tilt the pan so that the batter spreads out over the surface. Cook for about 1-2 minutes or until the middle doesn’t look wet anymore. Flip the crepe and cook the other side for 1-2 more minutes.
• Serve. Fill and top your crepes with fresh strawberries and a yummy creamy filling.

What is the Secret to Amazing Crepes? 

These are some tips for making crepes that are thin, delicate and perfectly crisp on the edges. 

• Make sure your batter is the right consistency.  The batter should be thin and smooth, with no lumps.  Use a blender or a whisk to mix the ingredients together and then let the batter rest before cooking.
• Use the right pan.  A non-stick pan is essential for making crepes, as it allows the crepe to cook evenly and prevents it from sticking to the pan.
• Make sure your technique is good. When you pour the batter into the pan, it should be poured in the center and then quickly tilted and rotated to spread the batter evenly over the surface of the pan.
• Don’t overcook.  Crepes should be flipped when the edges start to turn golden brown. 

 Why is My Crepe Batter so Thick? 

There are a few reasons why your batter might not be the right consistency. 

• The flour-to-liquid ratio: If you have used too much flour in relation to the liquid ingredients, the batter will be too thick. Double check the recipe and make sure you are using the correct measurements.
• Not enough mixing: If you haven’t mixed the batter enough, it may contain lumps of flour which will make the batter thick. Make sure to mix the batter until it is smooth and free of lumps.
• Not letting the batter rest: letting the batter rest after mixing allows the flour to absorb the liquid and the gluten to relax, which results in a thinner, more pliable batter.

To fix thick batter, you can try adding a small amount of liquid (milk or water) and mixing it well. You can also use a blender to blend the batter and help break down any lumps of flour.

What Heat Should Crepes Be Cooked at? 

Crepes should be cooked at medium heat. Cooking crepes at too high of a heat will cause them to brown too quickly on the outside, while the inside remains raw. Also, it will be harder to flip them without breaking. On the other hand, cooking crepes at too low of a heat will cause them to be undercooked and rubbery.

More Favorite Crepe Recipes