This strawberry crepe recipe comes from Christina Lane of Dessert for Two. Homemade crepes are filled with sliced Harry & David strawberries and whipped cream, making them perfect to serve for a sweet spring brunch, fun dessert, or Mother’s Day surprise!
My favorite way to celebrate spring is with breakfasts that are sweet, filling, and featuring beautiful spring fruit. These gorgeous Harry & David strawberries are the best ingredient for that kind of breakfast! They’re nearly as big as plums, and are sweet, juicy, and red all the way through. I don’t think I’ve ever had tastier strawberries.
Strawberries this sweet and pretty deserve to be enveloped in freshly whipped cream and folded into crepes. While crepes sound difficult to make, they’re actually easy to whip up in the blender in just five minutes. Get ready for an easy and delicious breakfast!
Making the Strawberry Crepes
To make the crepes, you’ll just combine all the ingredients in the blender, purée them until well-mixed (about 30 seconds), and then let the batter rest for at least 5 minutes. The person who taught me to make crepes insists that the batter is even better if it rests overnight in the fridge. So you could make the batter the night before to help breakfast come together even faster in the morning.
If you don’t have a crepe pan, that’s okay, because you can use any nonstick skillet. As written, this recipe will make about 6 crepes filled with freshly whipped cream and sweet strawberries. If you’re using a smaller nonstick pan that you normally cook eggs in, you’ll get an extra 3-4 crepes from this recipe.
The strawberry and whipped cream filling have a few secret ingredients. About an hour before you plan to serve breakfast, you’ll want to slice up a few strawberries and toss them in a bowl with a spoonful of sugar or a drizzle of honey. The sugar will help bring out the natural juices of the berries and make them even sweeter. The whipped cream, on the other hand, will use a scoop of sour cream. The tanginess the sour cream adds helps enhance the sweetness of the berries.
These strawberry crepes make the perfect sweet treat for a family brunch, fun dessert, or breakfast in bed. You won’t want to leave them out of your spring brunch plans! You can also use any leftover strawberry slices in another delicious spring recipe like this classic strawberry shortcake. Enjoy!
- 5 large Harry & David strawberries
- 3 tablespoons granulated sugar
- 2 cups whole milk
- 2 large eggs
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 3 tablespoons unsalted butter (melted)
- ¾ cup heavy whipped cream
- ¼ cup powdered sugar
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- Place a bowl and the beaters from an electric mixer in the fridge. This is for whipping the cream later, because heavy cream whips best if very cold.
Preparing the strawberries:
- Slice the tops off each berry, then slice each berry vertically in half and then into eighths.
- Toss the sliced berries with 1 tablespoon of the granulated sugar in a bowl, then set aside.
Preparing the crepes:
- In a blender, add the milk, eggs, remaining 2 tablespoons of sugar, flour, salt, and 4 teaspoons of the melted butter. Save the rest of the butter for greasing the crepe pan.
- Purée the mixture for about 30 seconds on high, then turn off the blender and let it rest for at least 5 minutes. You can also let it rest overnight in the fridge. The longer the batter rests, the more tender your crepes will be.
When you’re ready to cook the crepes:
- Warm your crepe pan or nonstick skillet over medium heat, and brush with some of the melted butter.
- Ladle 1/2 cup of the batter into the crepe pan, then tilt the pan in a circle until the surface is covered with the batter.
- Cook the crepe on the first side until it easily releases when you run a spatula around the edges. Loosen the entire crepe with the spatula before attempting to flip.
- Flip the crepe, then use the spatula to smooth it out if it wrinkled while flipping. Continue to cook on the second side until golden brown spots form.
- Remove the crepe from the plan and place it on a paper towel-lined plate. Cook the rest of the batter (you should get about 5 more crepes if you’re using a standard 10″ crepe pan).
While the crepes rest, whip the cream:
- Pour the heavy cream in the cold bowl from the fridge. Connect the beaters to an electric hand mixer and beat the cream until soft peaks form, about 4 minutes.
- Add the powdered sugar, sour cream, and vanilla, and continue to beat the cream until the mixture is light and fluffy.
- Place each crepe on a plate, and spread 1/6 of the cream down the center of each in a line. Top with a spoonful of the berries. You can either fold the crepes into quarters or roll them up to serve. Spoon any leftover berries over the top of the crepes and serve.