These Lemon Strawberry Crepes are a perfect recipe for a special breakfast or brunch! Tart lemon paired with strawberry sauce and a creamy filling.
Table of Contents
Why You Will Love This Recipe
These easy strawberry crepes are perfect for a breakfast or brunch – and even dessert!
The soft and delicate crepe is a perfect vehicle for a creamy lemon sauce and fresh bright berries.
Are Crepes French or Italian?
Crepes are French. But French cuisine is built on Italian food, and the Italians have something similar.
Is Crepe Batter the Same as Pancake Batter?
No. The base of crepe and pancake batter are similar, however pancake batter tends to be a little thicker and has leavening agents in it for it to puff up and be fluffy.
Ingredients
Full quantities and recipe details can be found in the recipe card at the bottom of the post.
Let’s talk about the ingredients you need for this sweet crepes recipe!
Here is what you need for this strawberry crepes recipe:
All Purpose Flour
Water
Whole Milk
Butter
Strawberries – I like to use fresh but you can use frozen defrosted berries if desired. Just be sure to thaw and drain first.
Cream Cheese
Powdered Sugar
Lemon Zest
Lemon Juice – fresh is best!
Vanilla Extract
Salt
What Kind of Flour is Best for Crepes?
While some people prefer to use cake flour for how light it is, I recommend regular all purpose flour.
Cake flour has less gluten which makes the baking products softer. You can definitely use it if preferred!
Can I use 2 percent milk instead of whole milk for crepes?
Yes, but the batter is thinner and makes a thinner textured crepe.
Making the Crepes
You can read my full post on making Sweet Crepes for more specifics and details on the crepe making process.
Here are a few details about the process that you might have questions about:
Why does crepe batter need to rest?
It is important so that the flour fully hydrates and absorbs moisture which will make the batter easier to work with and less likely to tear.
How do you spread crepe batter?
Swirling around the pan is the easiest method and allows you to do so quickly before it all sets!
Do you need to flip crepes?
Yes!
You flip when the bottom has good browning, the edges are browning, and there is very little to no wet liquid on top.
After you flip, it only needs a shorter cooking time before removing from the pan.
How do you flip a crepe without breaking it?
Grabbing a crepe with tongs will likely result in it tearing.
I like to take an offset spatula (something long and thin), get it under the crepe just off center, and then lift it to flip it.
Troubleshooting
It is possible this is from bubbles. Make sure you rest the batter before using to deflate the air in the batter as much as possible.
This can also be from using too much batter where it is too thick and trapping air which then expands when cooking.
Most likely the crepes were cooked too long and became tough. Another possibility is too much flour was used.
Did you let the batter sit for at least an hour? This is important so that the flour absorbs moisture fully and hydrate so that it is easier to work with.
Are the crepes too thin? You might need to make them just a touch thicker.
Also be careful in flipping and handling, as they are delicate!
FAQs
It is almost a combination of both!
There will be crisp edges and crisp spots, but the crepe itself is still pliable and soft enough to bend and fold.
Yes. If not browning, the crepes are being undercooked.
It is also easier to undercook if you are using too much batter. There should be JUST enough to coat the pan.
Strawberry crepes are made of flour, butter, milk, salt, strawberries, and water. I like to use a lemon cream sauce in addition to this!
Crepes need to be cooked VERY thin!
Yes, but they taste much better fresh. You also will want to place parchment between each one. I had a stack completely stick together when thawed and they are too delicate to separate.
More Crepe Recipes
Lemon Strawberry Crepes
Equipment
Ingredients
Crepes
- 3 Tablespoons butter melted
- 1 cup flour
- 2 large eggs
- ¾ cup milk
- ½ cup water
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- pinch salt
- 3 Tablespoons butter for cooking, not melted
Filling
- cream cheese softened
- lemon zest
- lemon juice
- strawberries
- powdered sugar
Instructions
- Melt 3 Tablespoons of butter in the microwave in 30 second intervals. Set aside and let cool slightly, about 3 minutes.
- In a blender, combine all ingredients except the remaining solid butter for cooking, and blend until combined, 15-20 seconds.
- Chill the batter in the refrigerator for at least one hour, up to 24 hours. This will help the bubbles settle and the crepes less likely to tear.
- When ready to cook, heat an 8 inch skillet over medium heat.
- Put a small piece of the unmelted butter into the pan and tilt for it to spread across the pan.
- When melted, immediately add about 3 Tablespoons of batter to the pan and again immediately swirl the pan, tilting it in a circle, to spread the batter out.A 1/4 measuring cup is 4 Tablespoons, so I like to use this and aim for 3-3.5 Tablespoons, just shy of the cup, for fast and easy pouring.
- Put the skillet down and cook 20-30 seconds until the bottom is starting to lightly brown and there is little to no raw batter on top.
- Using a spatula, get under the crepe across the middle, gently lift, and gently flip in the pan.
- Cook the second side about 10 seconds.
- Slide out of the pan onto a baking sheet.
- Repeat the process with the remaining batter, letting the crepes stack up on the sheet.Do not place in a warm oven as this dries them out!
- Crepes can be filled with your favorite fillings. Store in an airtight container in the refrigerator up to 3 days. Or freeze in a sealed bag/container for up to 2 months. If frozen, thaw completely before pulling them apart.
