Strawberry Crepes
Strawberry crepes are a delightful treat that combines delicate pancakes with fresh strawberries for a sweet breakfast or dessert. Easy to make and visually stunning, these crepes are perfect for impressing guests or simply enjoying at home. Serve them warm, topped with whipped cream or a drizzle of chocolate sauce, for an indulgent experience that will satisfy your cravings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4 (approximately 8 crepes) 1x
- Category: Dessert/Breakfast
- Method: Cooking
- Cuisine: French
Ingredients
Scale
- 1 cup all-purpose flour
- 2 cups milk
- 2 large eggs
- 1 cup fresh strawberries (sliced)
- 1 tablespoon sugar
- 2 tablespoons melted butter (plus extra for the pan)
- Whipped cream (for serving)
Instructions
- In a mixing bowl, whisk together flour, eggs, sugar, and milk until smooth. Stir in melted butter and let the batter rest for about 30 minutes.
- While the batter rests, wash and slice the strawberries; if desired, toss them with a little sugar.
- Preheat a non-stick skillet over medium heat and lightly grease it with butter.
- Pour about half a cup of batter into the skillet, swirling to create an even layer. Cook for 2 minutes until edges lift easily, then flip and cook for another minute until lightly golden.
- Remove the crepe from the pan, place on a plate, fill one half with sliced strawberries, fold over, and serve warm topped with whipped cream.
Nutrition
- Serving Size: 1 crepe (50g)
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: - For added flavor, mix vanilla extract into the batter or substitute fresh strawberries with blueberries or bananas. - Leftover crepes can be stored in an airtight container in the fridge for up to three days.