strawberry crepes

Dreaming of France? Try these over-the-top delicious, buttery crepes stuffed with sweet strawberries and whipped ricotta and honey. And they're also easy to make. Seriously, if you can make regular pancakes, you can make these delicate, French-style crepes!

Strawberry Crepes with Whipped Honey Ricotta

unsalted butter,

all-purpose flour

salt

eggs,

water

sugar

vanilla extract

strawberries (about 2 cups sliced)

Strawberry jam (optional)

container (16 ounces) whole milk ricotta

lemon juice

lemon

honey (or

MELT THE BUTTER

Melt the butter in the microwave or on the stovetop. Set aside and let cool for at least 5 minutes.

MIX THE INGREDIENTS

Next, add all the batter ingredients (including the melted butter) to a blender and blend until fully combined. The prepared batter should be a little thinner than regular pancake batter. You can also whisk by hand if preferred.

CHILL THE BATTER

Put the batter into the refrigerator and let chill for at least 30-60 minutes. This process of letting the batter rest will help you get the texture you want in your crepes. You can also make the batter the night before and let it chill overnight.

COOK THE CREPES

Once the batter is ready, heat a small pan over medium heat. I use an 8-inch nonstick skillet. Butter the pan and then add approximately 3 tablespoons of batter to the center of the pan. Immediately after adding the batter, tilt the pan from side to side until the batter has evenly spread out to the edges of the pan. Cook until the bottom is set (about 2 minutes) and then flip using a spatula. Cook the other side just until set (about 30-60 seconds). Remove the crepe from the pan and set it aside. And then repeat the process until all the crepes are made.

FILL THE CREPES

Once your crepes are cooked, you can fill as desired and serve! 

MAKE RICOTTA FILLING

Mix together the ricotta, lemon juice, zest, and honey. 

ADD FILLINGS TO CREPE

When ready to assemble, add some of the ricotta filling and strawberries to the crepes. You can also add some strawberry jam if you want to sweeten them up. Roll or fold crepes, drizzle with a bit of honey, and enjoy!

For the Filling:

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

Fresh Strawberry Crepes

eggs beaten

milk

c all purpose flour

T butter

T sugar

vanilla

(Extra melted butter for greasing the pan)

strawberries

c strawberries

T confectioner’s sugar

T orange juice

sour cream

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&#8217;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&#8217;t have to turn gold on this side.

Now you&#8217;ve got it! Brush pan with butter and repeat! Crepes can be stacked and kept warm under a towel until ready to fill.

Combine strawberries with a bit of sugar if needed.

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

Strawberry 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.

Sour Cream Brown Sugar Sauce:

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

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 . . . :) !

There&#039;s no better way to take a regular crepe over the top then this amazing Strawberry Crepes recipe with a creamy whipped filling and fresh strawberries. They&#039;re easy to make and perfect for a fancy breakfast or dessert!

Strawberry Crepes

eggs

butter (, softened)

strawberries (, sliced)

cream cheese (, room temperature)

heavy whipping cream

Tablespoons sugar

Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. Refrigerate batter for 30 minutes. (Recommended, but not required).

Heat a large non-stick skillet to medium heat. When skillet is hot, lightly grease it with a little butter or cooking spray.

Hold the handle of the skillet and as you pour a few tablespoons of batter in, tilt the skillet around in a circular motion to allow the batter to evenly coat the bottom of the pan, in a thin layer.&nbsp;

Cook for 30 seconds-1 minutes or until the edges of the crepe curl slightly and the bottom of the crepe is lightly golden. Flip to the other side and cook for another 30 seconds.&nbsp;

(Adjust your heat between medium-medium high until your crepes are cooking in about 30 seconds on each side. Re-grease your pan every few crepes, as needed.)

Remove crepe to a plate. Add more crepes to the plate as you cook them, and cover the plate to keep them warm. 

For the Crepes:

In a small bowl mix blend the cream cheese, powdered sugar, and vanilla until for 2 minutes. 

In another mixing bowl, beat the heavy cream and 3 tablespoons powdered sugar on high speed until stiff peaks. 

Spoon most of the whipped cream into the cream cheese mixture and fold in until smooth. Reserve a little bit of whipped cream for topping on the crepes, if desired.

Spoon a thin layer of the filling onto a crepe. Add some fresh strawberries on top and then roll it up. 

Serve dusted with powdered sugar, extra strawberries and whipped cream, if desired.

For the Filling:  

This was delicious some of the instructions were a bit unclear and I changed some of the stuff but I haven't had a good crepe in such a long time and this was the best crepe I have ever ate. My whole family loved it. I will definitely be using this again

Absolutely Amazing! my first time to make Crepes and will do again and again! I can't wait to explore more

this is a family favorite we always have to double it so good        Ps Lauren is my aunt

Amazing! I tried them and they turned out perfect! 
Try them with Nutella and strawberries! So filling! My entire family loved them!

Better yet, next time just follow the recipe meat.

My daughters and granddaughter absolutely loved them!

The written instructions for the filling are very unclear. And overall, not nearly as good as some of the other recipes I have tried. I suggest using a different one.

These are so yummy. I didn’t refrigerate and our crepes turned out perfectly! I doubled for my family of 8 but probably didn’t need to. We have plenty for dessert tomorrow night!  Love the cream cheese in the filling. Perfect for strawberry season. Thank you!

Excellent!  Easy and delicious 😋! A little messy to put together, but that may just be me😳😳. Thanks for sharing

My family loved this recipe. It was easy to make and delicious!

A new family favorite! So light and fresh tasting. Makes way more than we can eat, so I cook all of the batter and freeze the  extra crepes between sheets of parchment paper, then put in a large zip freezer bag. Makes a quick breakfast with canned whipping cream and blackberry or strawberry jam or preserves.

https://content.jwplatform.com/videos/Cr41pJEu.mp4

There's no better way to take a regular crepe over the top then this amazing Strawberry Crepes recipe with a creamy whipped filling and fresh strawberries. They're easy to make and perfect for a fancy breakfast or dessert!

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The most viewed strawberry crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine