These Strawberry Crêpes add the perfect balance of simplicity, sophistication, and indulgence to your weekend breakfast. Traditional French Crêpes are served with sweetened whipped cream and juicy, vanilla-roasted strawberries. Perfection!
With a French Mum, we ate crêpes regularly for breakfast and I've continued on this tradition at home. Whether they're Lemon Crêpes, Whole Wheat Crêpes, or Chocolate Crêpes, we love them all!
My foolproof crêpes recipe is elevated with sweetened whipped cream and the intensity of roasted strawberries. If you've never tried roasting your strawberries- now's the time!
Make sure to check out my How To Make Traditional Crêpes post for all my tips on making crêpes. You can use them to make this Vanilla Mille Crêpes Cake showstopper for your next special occasion.
🌟 Why You'll Love This Recipe
- Uses basic refrigerator/pantry ingredients making them an easy option to make without having to do that extra grocery store trip!
- The batter can be made in advance. The crêpes batter, roasted strawberries, and sweetened cream can all be made in advance and refrigerated overnight. Takes the stress out of your mornings!
- These French crêpes keep well. They are great to have on hand for a quick snack.
- Perfect for an occasion. Treat your Mum on Mother's Day with a breakfast or brunch of Queen's. You'll knock her socks off.
🧾 Ingredients Needed
The ingredients needed for these Strawberry Crêpes are pretty straight forward. I've included a couple of notes below, including substitutions where applicable.
- Flour: Provides structure to the batter. Use plain (all-purpose flour), not self-raising flour. You can also use your favourite gluten-free flour too.
- Sugar: Only a little is needed to provide sweetness.
- Salt: Added for taste.
- Eggs: Use large eggs. They bind the ingredients of the batter together but also add flavour. Make sure they are at room temperature.
- Milk/water: A traditional and essential addition to your crêpes batter adding flavour. I use whole milk. The cold water results in extremely light and tender crêpes. Substitute for plant-based milk such as soy, oat or almond milk if needed, but the taste will alter slightly.
- Butter: Adds flavour, keeps the crêpes soft and helps to prevent the crêpes from sticking to the pan. Swap out for canola or vegetable oil.
- Roasted strawberries. Fresh strawberries, sugar and vanilla extract tossed together and roasted. Add chopped basil or thyme leaves or grated lemon zest for added flavour.
- Sweetened whipped cream (creme chantilly). Made with double (heavy) cream, powdered icing sugar and vanilla extract and whipped into soft, cloudy peaks.
- Fresh strawberries. An optional extra but it's always lovely to add freshly chopped fruit.
Why Roast the Strawberries?
We all love our strawberries at home but when they are out of season they can be a little disappointing on the flavour front. Roasting them is the answer.
Tossing the strawberries in a little bit of sugar or vanilla extract and roasting them draws out their sweetness and intensifies their flavour. And the sticky juice that's created from their baking is like a little pot of liquid gold. Heavenly.
These strawberries are incredible when spooned over ice cream, swirled through yogurt or served with cream with these Strawberry Crêpes.
Here are some variations of what to serve with strawberry crêpes so that you can customize them and make them your own. Garner inspiration from 15 Best Crêpes Fillings - you'll be sure to fall in love with some new flavour combinations.
- Cream Cheese Crêpes Filling: For a tangy addition to the whipped cream, add Philadelphia cream cheese to the sweetened cream and whip together until smooth and soft peaks form.
- Greek Yogurt: Want a healthier alternative to sweetened whipped cream? Fill crêpes with Greek yogurt swirled through with the roasted strawberries.
- Macerated strawberries: Macerate rather than roast the strawberries. Toss sliced strawberries in 1 teaspoon of vanilla extract and sugar and leave for half an hour for their lovely juices to draw out.
- Chocolate decadence: Drizzle chocolate ganache over the top. Heat 180ml double cream until simmering at the edges and pour over 100g chopped dark 70% chocolate. Let sit for five minutes and whisk until the chocolate is fully melted and the ganache is smooth.
👩🏻🍳 How to Make
Let's deep dive into how to make strawberry crêpes. The below instructions and process images will ensure that you have zero problems in succeeding at this beautiful breakfast/brunch.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Makes Crêpes Batter
STEP 1. Whisk together dry ingredients. Place flour, sugar, salt and lemon zest (this is optional to add) and whisk well together (Image 1).
STEP 2. Whisk together wet ingredients. In a separate bowl add in the eggs and beat well. Add the milk, water, melted butter and vanilla extract and whisk to combine (Image 2).
STEP 3. Add wet mixture to dry. Add ¼ of the egg mixture to the flour (Image 3). Whisk until a thick but smooth paste forms (Image 4).
Incorporate the remaining wet mixture. Whilst continuously whisking, slowly add in the remaining egg mixture (Image 5) and mix to combine until the batter is smooth (Image 6). Adding in the liquid gradually helps to prevent a lumpy batter.
Let the batter rest for a minimum of 15 minutes to let any air bubbles subside. If you have time I recommend letting it rest for 60 minutes in the fridge.
TIP: By allowing the batter to rest, the flour has a chance to hydrate from the moisture and it also allows for the gluten to develop when mixing the batter together, to relax. This results in more tender crêpes.
The highlight of these Strawberry Crêpes is the addition of roasted strawberries. Yes, it's an extra step to simply serving with sliced fresh strawberries, but it adds SO much flavour, the extra time is worth it.
STEP 4. Toss strawberries in flavouring. I’ve added sugar and vanilla extract to the strawberries as the sugar helps sweeten them as they roast and the vanilla extract draws out even more flavour. Toss them all together in a baking dish (Image 7).
Roast Strawberries. Place in the oven for 20-25 minutes or until the strawberries are softened, and the juices have thickened and gone sticky (Image 8). Toss the strawberries halfway through the cooking time.
TIP: Add other flavourings to the strawberries before roasting. Grate some lemon or orange zest, sprinkle with thyme leaves or chopped basil, or add a spoonful of balsamic vinegar. Toss these additions with the strawberries and roast for a wonderful twist on the flavour.
Make Sweetened Whipped Cream (Créme Chantilly)
STEP 5. Add ingredients to bowl and whip. Add the double cream, vanilla extract (or paste) and powdered sugar to a medium mixing bowl (Image 9), and beat until soft peaks form (Image 10). You can do this in an electric stand mixer, with handheld beaters or with a whisk by hand.
TIP: It's super easy to overwhip the cream. If using a stand mixer or handheld beaters then stop the machine when the cream has started to thicken, remove the whisk or beaters, and use them to whip the cream by hand. You maintain control and are unlikely to over-whip.
STEP 6. Prepare crêpes pan, frying pan or skillet. Heat a crêpes pan or non-stick frying pan then lightly grease with melted butter (Image 11).
Pour batter into your heated pan. Remove the crêpes batter from the fridge and give it a quick whisk. Pour a scoop of batter into the centre of the hot pan and swirl around until the base of the pan is coated as thinly as possible (Image 12). Cook for about 1 to 2 minutes until you see the edges of the crêpes turning slightly crispy and golden and the underside is set.
TIP: When pouring the batter into the pan and swirling it around- if it doesn't coat the base fully and you have some holes, simply drip the batter to fill the holes up. Easy!
Flip the crêpes: Once the edges are slightly dried and the underside is golden and set, flip the crêpe with a rubber spatula and cook for a further 30-60 seconds or so until golden brown (Image 13).
Cook more crêpes! Place cooked crêpes on a plate and repeat the process until all the batter is used and you have a pile of steaming hot crêpes to enjoy. Your Strawberry Crêpes dreams are turning into reality!
TIP: Make sure to give the batter a quick stir each time you scoop the batter to pour into the pan.
🥣 How To Serve Strawberry Crêpes
Serve Strawberry Crêpes folded in quarters with sweetened whipped cream, delectable roasted strawberries, and a couple of freshly sliced strawberries. For alternative folding styles check out my How To Fold Crêpes in 8 easy ways article.
The crêpes plus filling make enough for 6 servings, but that's at a conservative 2 crêpes per portion with a dollop of cream and a spoonful of roasted strawberries on each.
In full transparency, I can easily eat three!! So, feel free to double the recipe (you can use the toggle in the recipe card), and then you have some leftovers for the next day too.
💭 Recipe Pro Tips
- Mixing the ingredients. When making the batter, add the liquid ingredients to the dry ingredients gradually whilst whisking constantly. This prevents large lumps in the batter.
- Chill the batter. Chill for a one-hour minimum. This allows the batter to rest and flour to hydrate resulting in tender, light crêpes that shouldn’t tear when cooked.
- Consistly thin crêpes. For a 24 cm (9 inch) crêpes pan, I pour in 60ml (¼ cup) batter for each crêpes. This coats the pan perfectly and prevents the crepes from being too thick. The thicker they are, the more rubbery they’ll get.
📋 Recipe FAQs
I own a special 23cm (9-inch) crêpes pan that has shallow sides making it easier to flip the crêpes. That being said I also use a non-stick frying pan or you could use a skillet.
Absolutely! You don't need to thaw them before roasting but will need to add time to their roasting time. Also, they can be a tad sharper in taste to fresh strawberries so add more sugar if necessary.
This recipe is perfect for savoury crêpes. Just omit the sugar from the batter and of course the sweetened cream and roasted strawberries. Add Gruyere cheese, sliced ham, and mushrooms for a delicious savoury recipe. These Galettes de Sarrasin also give me serious dinner inspiration!
❄️ Storage and Freezer Instructions
To store: Place the wrapped crêpes in an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days. Microwave for 10-20 seconds to warm.
Store cream and roasted strawberries in separate airtight containers in the refrigerator for up to 3 days.
To freeze: Fold each crêpe into four or roll them up individually and wrap them in plastic wrap. Place in an airtight box and freeze for up to 2 months. Place overnight in the refrigerator to thaw and warm in the microwave.
🍓 More Strawberry Recipes
If you tried this Strawberry Crêpes Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Roasted Strawberry Crêpes Recipe
- 150 g plain flour (all-purpose)
- 15 g granulated sugar
- ¼ teaspoon fine salt
- 3 large eggs, room temperature
- 420 ml whole milk
- 30 ml cold water
- 15 g unsalted butter melted and cooled, plus extra for greasing
- 150 g strawberries, hulled and quartered
- 15 g sugar
- 1 teaspoon vanilla extract
Sweetened cream (créme chantilly)
- 240 ml double cream (heavy cream)
- 15g powdered icing sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
To serve, optional
- fresh strawberries, sliced
Makes the Crêpes
- Whisk the dry ingredients together. In a large bowl, add the flour, sugar, and salt and whisk well to combine.
- Whisk the wet ingredients together. In a separate medium-sized bowl, add the eggs, and whisk. Then add in the milk, cold water and melted butter and whisk together.
- Add wet ingredients to dry and mix. Into the bowl with the dry ingredients, pour ¼ of your egg mixture, and whisk until a thick but smooth paste forms. Whilst whisking continuously, slowly pour in the remaining egg mixture and mix until well combined. This can be done by hand or with a handheld electric beater for ease. The batter should be lump-free. (See tip in notes if you have lumps remaining). Cover the batter with plastic wrap and refrigerate for 15 mins minimum but ideally for 1 hour (or overnight if making the batter in advance).
Roast the Strawberries
- Roast the strawberries. Whilst the batter is chilling, preheat the oven to 180°C (350°F). In a baking tray add your strawberries, sugar, vanilla bean extract and mix everything together so that the strawberries are coated. Bake for 25 to 30 minutes stirring halfway through. The strawberries should be extremely soft. Remove from the oven and set aside.
Sweetened whipped cream (créme chantilly)
- Whip the cream. In a medium bowl, add the cream, powdered icing sugar and vanilla extract and using handheld beaters of whisking by hand, whip the cream until soft peaks form.
Cook the crêpes
- Cook the crêpes one at a time. Remove the batter from the fridge and give it a quick whisk. It can thicken as the flour hydrates, so add a little water to loosen it if need be. Pour 60 ml (¼ cup) of batter into the center of the pan, and whilst lifting the pan, tilt it so that the batter swirls over the base and coats the pan's surface in an even layer. If there are any gaps, then just add a couple of drops to fill them in. Cook for 1 to 2 minutes until the edges start to dry out and brown and the underside of the crêpe is set and golden.
- Flip crêpes. Slide a rubber spatula around the edges of the pan to loosen the chocolate crêpe all the way around. Slide the spatula underneath and flip the crêpe over. Cook for another 30-60 seconds until golden and slide the pancake onto a plate. Cover with a clean tea towel to keep the crêpe warm.
- Cook more crêpes. Lightly grease the pan again if need be, cooking the remaining batter. Stack the crêpes one on top of another to keep them warm and soft.
- Place one crêpe on your plate, add a dollop of sweetened whipped cream and a spoonful of roasted strawberries, fold over the edge of the crêpes. If desired, spoon over more roasted strawberries and add freshly sliced strawberries. Eat and enjoy!
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
This post was originally published in June 2021 but has been updated with new photos and new content.
Such a wonderful recipe, such detailed instructions meant that I made my best crepes ever. Very happy and the taste was amazing, enjoyed by all the family.
Thats wonderful to hear Alice- so happy that you have turned the corner with your crepes making. There’s no stopping you now!
These strawberry crepes are the reason why I finally invested in a new fancy crepe pan. And guess what? It didn't disappoint.
As always, such a well explained recipe. Your tips were incredibly helpful in making it a success. Thanks Emma.
Thank you so much for a wonderful comment Ice - owning a 'proper' crepes pan is a game changer and makes the process so much easier. It also makes the precess of making crepes more predictable as you know that with a solid recipe and the proper pan you'll win every time!
These crepes were delicious & the recipe was easy to follow. I also loved the addition of the roasted strawberries. Never would have thought to do that and they turned out so yummy! The background Emma gives of growing up with her mom making them is so sweet & special. Thanks for the recipe! I’ll definitely be making them again.
Hi Marissa, This literally fills me with joy to hear about your success making pancakes. Supremely happy that you are a crepes-making convert! Yours, Emma