Easy Strawberry Crepes with Whipped Cream
Make light, thin French crepes filled with fresh strawberries and topped with homemade whipped cream. This is a simple dessert recipe.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 8 crepes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons melted butter, plus more for the pan
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 pint fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Whisk together the flour, eggs, milk, water, melted butter, sugar, and salt in a bowl until the batter is smooth. Do not overmix.
- Heat a 8-inch non-stick skillet over medium heat. Lightly brush the pan with melted butter.
- Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and rotating the pan so the batter coats the bottom in a thin, even layer.
- Cook for 1 to 2 minutes until the edges look dry and the bottom is lightly golden.
- Flip the crepe and cook for about 30 seconds more. Slide the crepe onto a plate. Repeat with the remaining batter, stacking the crepes.
- While the crepes cool slightly, make the whipped cream: Beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
- To assemble, place a crepe on a plate. Spoon sliced strawberries and a dollop of whipped cream onto one half. Fold the crepe in half, then in half again (into quarters), or roll it up.
- Top with extra strawberries and whipped cream before serving.
Notes
- For a thinner batter, let it rest at room temperature for 15 minutes before cooking.
- You can make the crepes ahead of time and store them layered between parchment paper in the refrigerator for up to two days.
- For a slightly richer flavor, substitute the water with an equal amount of milk.
Nutrition
- Serving Size: 1 crepe with filling
- Calories: 220
- Sugar: 10
- Sodium: 110
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 2
- Protein: 6
- Cholesterol: 75