There’s something special about a homemade Strawberry Crepe. Soft, thin crepes wrapped around a light lemon cream filling and topped with juicy fresh strawberries create a dessert that feels both simple and elegant. Whether you’re serving it for brunch, a family breakfast, or a weekend treat, this recipe brings bakery-style flavor straight to your kitchen.
Strawberry Crepe
Ingredients to make this Strawberry Crepe
For the Crepes
-
¾ cup all-purpose flour
-
½ cup milk
-
½ cup water
-
3 large eggs
-
3 tablespoons melted butter
-
½ teaspoon salt
For the Cream Filling
-
1 ¼ cups sifted confectioners’ sugar
-
1 (8-ounce) package cream cheese, softened
-
1 tablespoon fresh lemon juice
-
1 teaspoon lemon zest
-
½ teaspoon vanilla extract
-
1 cup heavy cream, whipped
For Serving
-
4 cups fresh strawberries, sliced
Strawberries
Milk
All purpose flour
Egg
Vanilla extract
Directions
Step 1: Make the Crepe Batter
In a mixing bowl, combine the flour and salt. In another bowl, whisk together the milk, water, eggs, and melted butter until smooth. Gradually pour the wet mixture into the flour while whisking. Continue mixing until the batter is smooth and thin.
Let the batter rest for about 10–15 minutes. This helps the crepes turn out soft instead of chewy.
Step 2: Cook the Crepes
Heat a lightly buttered nonstick skillet over medium heat. Pour about ¼ cup of batter into the center of the pan. Quickly tilt and swirl the pan so the batter spreads into a thin, even layer.
Cook for about 1–2 minutes, until the edges begin to lift and the bottom is lightly golden. Flip carefully and cook for another 30 seconds. Remove and place on a plate. Repeat with the remaining batter.
Stack the crepes as they finish cooking.
Step 3: Prepare the Cream Filling
In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the confectioners’ sugar, lemon juice, lemon zest, and vanilla extract. Mix until fully blended.
Gently fold in the whipped heavy cream. The filling should be light, smooth, and fluffy.
Step 4: Assemble the Crepes
Lay one crepe flat on a plate. Spread a generous spoonful of the cream filling down the center. Add sliced strawberries over the filling.
Fold the crepe in half or roll it up. Repeat with the remaining crepes. Add extra strawberries on top before serving if desired.
This homemade Strawberry Crepe tastes best when served fresh, while the crepes are still soft and tender.
Prep & Cook Time
-
Prep Time: 20 minutes
-
Cook Time: 20 minutes
-
Total Time: 40 minutes
-
Servings: About 8 crepes
Nutrition (Approximate Per Serving) about this Strawberry Crepe
-
Calories: 420
-
Protein: 7g
-
Carbohydrates: 40g
-
Fat: 27g
-
Saturated Fat: 16g
-
Sugar: 28g
-
Fiber: 2g
-
Sodium: 220mg
Nutrition values are estimates and may vary.
FAQ
Can I make the crepe batter ahead of time?
Yes. You can prepare the batter and refrigerate it for up to 24 hours. Stir gently before using.
What if my crepes tear?
Make sure your pan is properly heated and lightly greased. Also, keep the crepes thin when spreading the batter.
Can I use other fruits?
Absolutely. Blueberries, raspberries, or sliced bananas also pair beautifully with the cream filling.
How do I store leftovers?
Store filled crepes in the refrigerator for up to 2 days. For best texture, keep the strawberries separate and assemble before serving.
Can I freeze crepes?
Yes. Stack unfilled crepes with parchment paper between them and freeze for up to 2 months. Thaw at room temperature before using.
Source: www.allrecipes.com
