Strawberry Crepes (Make Them Yourself!)

Strawberry Crepes
Strawberry Crepes are so easy to make. Perfect for breakfast or dessert, crepes are such a wonderful alternative to pancakes.
Strawberry Crepes

Strawberry Crepes are one of my favorite varieties of crepes. They can easily be served for breakfast or brunch and if you want them for dessert, just add some chocolate sauce! Crepes are perfect foils for any kind of filling, be it sweet or savory.  Mushrooms and cheese crepes or crepes benedict with scrambled eggs and Hollandaise are delicious entrees for lunch or dinner. I love dessert crepes filled with chocolate mousse and topped with whipped cream. The varieties are endless so today is really about the crepe.

When my kids were young we often made crepes as a change from pancakes. One can eat them like pancakes with syrup or fill them with fruit or bacon or just whipped cream. Cheese and eggs are great fillings and then the crepe can be folded in quarters and eaten like a sandwich. Crepes always make the meal feel more special and that is why they are a great choice for Mother’s Day.

My mother owned a proper crepe pan…until she gave it away. She had a black domed iron pan that sat directly on the burner. The idea was to dip it in the batter and then turn it right side up to cook, so the crepe didn’t require flipping. Frankly, I don’t remember it working the way it was supposed too, so I  use a teeny Calphalon 7″ saute pan to make mine. Though the black pan was tossed years ago, I still have the cookbook that came with it. It’s missing its cover, but that’s OK. The good stuff is on the inside.

Strawberry Crepes

The first crepe is always the hardest to make, but on the other hand it is always the one I taste first. Just to make sure they taste OK, don’t you know? Don’t be intimidated. Give it a go!

Tips on Making Your Own Crepes

  •  Use a pan you trust. Make sure it has a flat bottom and that it isn’t warped. I love my 7″ Calphalon with the curved sides. Non stick also works.
  •  Many say to let the batter rest for 30 minutes, but mine turn out just fine, even without the rest time. However if you want to prepare your batter a day ahead, this batter keeps easily in the fridge as long as it is covered. On the same note, it will also keep up to a few days if you don’t use it immediately. Add a tablespoon of flour to fluff it up if you need to.
  • The batter should have the consistency of a light heavy cream. Not too thick and not too thin!
  • Use about 3 T of batter per crepe.
  • If you are making a savory crepe, leave out the vanilla and sugar. Add some herbs instead.
  • Heat the pan to medium high. Do not make it too hot or your crepe will cook into one crisp disc. Test this by dripping a drop of water onto the hot pan. If it sputters and doesn’t disappear immediately, it is probably the right heat. You may have to adjust this during the cooking process, to.
  • Using a brush, lightly coat the bottom of the pan with melted butter. Pour the batter into the pan in a spiral fashion. Then quickly tilt the pan so the batter completely covers the bottom of the saute pan. When the edges begin to look brown, it is probably time to flip. The crepe should release easily. Use a plastic spatula or your fingers to flip it. The crepe only needs to be golden on one side, so the second side cooks very fast. Each crepe should not take more than two minutes total and usually it is more like 90 seconds.
  • Crepes store well in the fridge. Place in a ziplock bag or cover well with plastic wrap. Crepes can also be frozen easily. Just place in a ziplock and freeze. They separate easily when defrosted. Reheat covered so they don’t dry out.

Strawberry Crepes

Who wouldn’t love a strawberry crepe?

The first strawberry grown in a garden was in the  late 18th century in France. Before that strawberries were primarily used for medicinal purposes. Thank goodness someone recognized that strawberries can be appreciated just for being a strawberry. I hate to think about missing out on the wonders of this remarkable red berry. 8 berries have more vitamin C than an orange. The little strawberry is also among the top 20 fruits in the antioxidant category and 1 cup has just 45 calories.

As a child I got hives from eating strawberries. I  don’t get them anymore, but I’m still cautious about eating to many. I fondly remember strawberry season in Israel where thirty some years ago the family I lived with had 5 kids. At lunch, dad would march home with food from the market, and with any luck he’d  procure giant bags of strawberries. After seeing how they are sold in the US, I was amazed that one could buy strawberries in such quantities. As quickly as they were washed, those berries were gone, and all that was left were 5 red berry stained mouths waiting for the next day when dad would arrive home again with more.

My mother always made us Bisquick shortcakes for the requisite strawberry shortcake topped with Cool Whip, at least once each season. That is unless we were on diets whereby we resorted to bowls of fresh red strawberries alongside a big bowl of sour cream and another of brown sugar. Simple and sublime. What a perfect match and one I still serve today. Trust me there is nothing better than dipping a giant red strawberry in sour cream and then in brown sugar. There is a possibility though that these strawberry crepes could surpass that simple dessert!

Strawberry Crepes

I am not a big fan of strawberry ice cream or strawberry syrup-even on a Banana Split. But I love strawberry jam and strawberries on waffles and these strawberry crepes. I love crepes.  Crepes at the Magic Pan in Chicago on Michigan Avenue were a decadent treat when I was growing up. A shopping day on the Gold Coast required a well fortified lunch and Magic Pan was always my choice. I don’t remember what I ordered, but it was the only lunch where I was allowed to get dessert, too!  If we were lucky enough to still be in the city for dinner, The Blackhawk and their chilled spinach salad brings up fond memories but alas, I don’t believe either are there anymore.

Though I never got to share the traditions of lunch at the Magic Pan with my kids, I did start a tradition of making crepes. For Zoe, these strawberry crepes are the perfect vehicle for whipped cream. For me…well, I’m happy to eat crepes anyway I can get them. I urge you to give them a try. Perhaps making crepes will become your new pancake and if not they are a great alternative!

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More to Try:

German Apple Pancake

Frozen Cheese Souffle

Blueberry Banana Baked Oatmeal

Mexican Shrimp Cocktail

Kale Salad with Cherries, Almonds and Feta

Farro Salad with Grilled Vegetables

St Germain Lemon Aid

Pavlova Meringue with Berries

Here are a few filling ideas for crepes from my friends:

Easy Chocolate Mousse from Spend with Pennies

Shrimp Florentine from Will Cook For Smiles would be great in a crepe!

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Strawberry Crepes

Fresh Strawberry Crepes

  • Author: Abbe Odenwalder
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 Minutes
  • Yield: 1 dozen 7" Crepes 1x
  • Category: Breakfast/Dessert
  • Method: Stove Top
  • Cuisine: French


Strawberry Crepes are so easy to make. Perfect for breakfast or dessert, crepes are such a wonderful alternative to pancakes.



Crepe Batter

  • 2 eggs beaten
  • 1/3 c milk or cream
  • 1/3 c water
  • 3/4 c all purpose flour
  • 1 T melted butter
  • 2 T sugar
  • 1 t vanilla
  • (Extra  melted butter for greasing the pan)
Strawberry Filling
  • 1 lb of fresh strawberries cleaned and quartered or sliced
  • If strawberries are not sweet enough feel free to add a spoonful of sugar.
Strawberry Sauce
  • 1 c hulled strawberries
  • 2 T confectioner’s sugar
  • 2 T orange juice or raspberry juice or Grand Marnier
Sour Cream Brown Sugar Sauce
  • 1 c sour cream or plain Greek Yogurt
  • 1/4 c brown sugar


  • In a 4 cup measuring cup beat eggs, and then add milk and water. Whisk well.
  • Gradually mix in flour. This mixture should end up smooth, so if you prefer to use an immersion blender that works, too! Add melted butter, sugar and vanilla and mix well.
  • Batter should be smooth and have the consistency of a thin heavy cream.Heat your teeny pan and and brush well with melted butter. You don’t want the pan too hot or your crepe will burn. Medium high usually works for me, but you may have to lower the heat if it gets too hot. A drop of water should bounce and sputter, not evaporate immediately if you need to check the temp of the skillet.
  • Pour in about 1/4 to 1/3 c of batter starting in the center of the pan and pouring in a spiral fashion. Now swirl the pan and make sure you have enough batter covering the bottom of the pan and that it is even in depth. Cook until the bottom is light golden in color. This takes about a minute. If you cook the crepe on too high of heat it will get too crisp. Using tongs gently lift the crepe to check. If it is ready, turn over and cook the other side until done, but it doesn’t have to turn gold on this side.
  • Now you’ve got it! Brush pan with butter and repeat! Crepes can be stacked and kept warm under a towel until ready to fill.
Strawberry Filling
  • Combine strawberries with a bit of sugar if needed.

Strawberry Sauce

  • Put strawberries in a deep bowl or cup and using immersion blender blend until desired consistency. Stir in sugar and juice or liquor.

Sour Cream Brown Sugar Sauce:

  • Mix together and use for a dollop. Lots of dollops!
    To Assemble:
    Fill crepes with fresh strawberries. Surround one side with some strawberry sauce. Top with a dollop of sour cream brown sugar sauce.

Keywords: crepes, strawberry crepes, strawberry crepes recipe, strawberry crepes filling, how to make crepes, strawberry cream crepes


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  • Karen (Back Road Journal)
    June 6, 2019 at 7:44 am

    I’ve never tried making crepes but I do love them…especially the ones I had in Normandy, France. Yours look delicious.

  • Easyfoodsmith
    May 30, 2019 at 9:31 pm

    The crepes look fabulous and I am so tempted to make them for weekend brunch but we have run out of strawberry season here. I guess I can make these with alphonso mangoes.

  • Jeff the Chef
    May 27, 2019 at 12:39 pm

    Mmm. Strawberry crepes!

  • Balvinder
    May 27, 2019 at 8:40 am

    These are absolutely mouthwatering with fresh strawberries.

  • Pam
    May 21, 2019 at 10:49 am

    Looks delicious, Abbe! My family would love them. It has been ages since I’ve made crepes and want to try your recipe. Thanks!

  • sippitysup
    May 15, 2019 at 1:40 pm

    I love crepes! I never make them now but I remember well when my mom taught my little brother and me how to make perfect little crepes so that she could have 2 or 3 pans going at once for her famous dinner parties! GREG

  • mimi rippee
    May 15, 2019 at 11:44 am

    These are beautiful. I still have the crepe pan my mother gave me before college. i mean, who doesn’t need a crepe pan in college?!!! But it has straight sides. My grand daughter will be here next week, and this would be something fun to make together after she picks strawberries from the garden!

  • Karly
    May 15, 2019 at 9:58 am

    Yum! These look so delicious!

  • Holly
    May 15, 2019 at 9:27 am

    I love the stories you shared about your mother’s Crepe pan. I have never seen one like that! Lovely post, Abbe!

  • sherry
    May 14, 2019 at 11:07 pm

    hi abbe
    yes i do love crepes unlike pancakes which i find too thick and doughy. something so ethereal about them:). and yes to strawberries too. i haven’t made any for ages; must do! cheers sherry

  • Eha
    May 14, 2019 at 11:04 pm

    Rarely eat sweet crepes but make savoury ones often – having had the same Le Creuset crepe pan all my life methinks . . . and, yes, the first crepe is never any good (!) and naturally has to be taste-tested ! And I still get a shock when I see Chicago John commenting and know I have to look at dates . . . 2013 ! Just sent him a note about five minutes ago . . . 🙂 !

  • Gerlinde @ sunnycovechef
    May 14, 2019 at 10:23 pm

    I love crepes and make them often. Yours look delicious and I wish I had one right now for dessert.

  • John / Kitchen Riffs
    May 14, 2019 at 8:29 pm

    Fun post! Glad to see it return — none of us make crepes as often as we should. 🙂

  • Juliana
    May 14, 2019 at 2:07 pm

    Oh Abbe, this crepes packed with fresh strawberries look so good, it is a breakfast dessert…and the pictures are awesome!
    Thanks for sharing the recipe…have a wonderful week!

  • Randa Derkson
    February 10, 2014 at 5:00 pm

    These would be perfect for next Sunday. Thank you for sharing.

  • Jessica
    May 22, 2013 at 5:17 am

    these look delicious

  • Abbe Odenwalder
    May 16, 2013 at 2:42 am

    OK! I'm in Phoenix helping out my mom and I am so behind! Thanks everyone for your sweet comments!

  • Abbe Odenwalder
    May 16, 2013 at 2:37 am

    Pie sounds great! And crepes are good too! But I must admit, I do love pie!

  • Shut Up and Cook
    May 12, 2013 at 8:38 pm

    How spectacular! I just bought a few lbs of strawberries, for Strawberry Rhubarb Pie…but now I'm thinking I might need to make some crepes as well. What a delicious summer breakfast or dessert. YUM!

  • Abbe Odenwalder
    May 12, 2013 at 8:00 am

    Amy, that sounds great! I once made strawberry jam with black pepper and that was pretty awesome, too!

  • Amy
    May 12, 2013 at 6:58 am

    Oh…Your fresh strawberry crepes are so beautiful. Simply divine. My family loves strawberries, in any form. I used to not care about strawberry ice cream either…until one day, my Son asked me to make strawberry ice cream for him. So I roasted the strawberries with a little bit of honey and balsamic vinegar before adding them to my ice cream base. And that, forever changed my life. It's the best strawberry ice cream I've ever tasted and now I made them regularly. It's so good that store bought ones just can't compare. Maybe you can give that a try too. I bet you'll fall in love with strawberry ice cream after just one bite. 😉

  • Abbe Odenwalder
    May 11, 2013 at 3:57 am

    Thanks Liz. You and I know that any berry would taste great!

  • Liz Berg
    May 10, 2013 at 10:48 pm

    Oooh, these look amazing! I can't wait for our local strawberries to ripen 🙂

  • Monet
    May 10, 2013 at 3:06 am

    Hi Abbe! I love crepes, and now I'm wishing I had a pound of berries in my fridge and crepes on the stove. Thank you for sharing this beautiful recipe!

  • Abbe Odenwalder
    May 9, 2013 at 8:30 pm

    Thanks Angie!

    And thanks for taking a look here Roxana. Those bars looked fabulous! Crepes are a perfect way to get your fruit in!

    Laura, I'm with you! I like strawberries but really only love them like this and of course in shortcake.

  • Laura Dembowski
    May 9, 2013 at 8:05 pm

    I don't mind strawberries, but they're not my favorite, except the locally grown ones that appear for like a week in June. Of course, strawberries and crepes I can do!

  • Roxana | Roxana's Home Baking
    May 9, 2013 at 7:59 pm

    Such a delicious and colorful breakfast! I love eating fresh fruit!
    Thanks for sharing and thank you for the lovely comment left on my guest post (dulce de leche bars) on Liz’s blog

  • ChgoJohn
    May 9, 2013 at 7:04 pm

    The Blackhawk closed around '83 or '84, Abbe. The Magin Pan Co. went out of business in the '90's. Nothing good lasts forever…
    Your crepes look fantastic and that sauce is perfect! I've never made a crepe and I should give 'em a try one day. What could happen? A complete failure and then I'd have to eat a bowl of strawberry filling and sauce over ice cream? Gee. I don't know if I could do that. Hmmm … It's time I conquer my fear and make some crepes! Thanks, Abbe. I'm inspired.

  • Angie Schneider
    May 9, 2013 at 4:21 pm

    This looks so fresh and SUMMERY!

  • Abbe Odenwalder
    May 9, 2013 at 2:20 pm

    Thanks Amy. They are sooo good! The crepe is also good all by its self!

  • Amy (Savory Moments)
    May 9, 2013 at 10:34 am

    These crepes look fabulous! I love strawberries and these look so lovely.

  • Abbe Odenwalder
    May 9, 2013 at 2:16 am

    Where did they go? Anyway, it's worth learning to make crepes as they make happy memories! Glad you test the first one, too!

  • Kitchen Riffs
    May 8, 2013 at 11:49 pm

    I remember the Magic Pan restaurant! That chain was everywhere for a decade or so, then basically disappeared. I always make my crepes in a 7- or 8-inch frying pan too – much easier that way. And the first one is never that good, although I always eat it. Just to test, you know. 😉 Nice dish, totally fun post. Thanks.

  • Abbe Odenwalder
    May 8, 2013 at 10:17 pm

    Oh, that is too funny! Crepes for Father's Day works for me! I can tell you though that I've never flamed anything-at least on purpose.

  • Biz
    May 8, 2013 at 9:43 pm

    This post brought back so many fond memories for me Abbe. My Dad went back to school when we were in junior high – he always wanted to own a restaurant.

    He had to take cooking classes along with restaurant management classes, and we had Crepes Suzette with strawberries 7 days in a row until we said "no more!"

    I've never made a crepe before. I think I need to fix that. 😀