Strawberry Crepe Recipe

Make the batter

In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon fine sea salt until combined.

In a separate bowl or large measuring cup, lightly beat 2 large eggs. Add 1 1/4 cups whole milk, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract; whisk until smooth.

Gradually pour the wet mixture into the dry ingredients while whisking to form a smooth, thin batter. Alternatively, combine everything in a blender and pulse 20–30 seconds for an ultra-smooth batter.

Let the batter rest at room temperature for 15–30 minutes (or refrigerate up to 2 hours). Resting hydrates the flour and yields more tender crepes. If the batter thickens, whisk in up to 2 tablespoons milk to reach a thin, pourable consistency.

Macerate strawberries

Hull and quarter enough fresh strawberries to yield 2 cups. Place them in a bowl with 2 teaspoons granulated sugar and 1/2 teaspoon fresh lemon juice. Gently toss and let sit at room temperature for 10–15 minutes so they release a little juice and become slightly syrupy.

Make whipped cream

Chill a medium mixing bowl and beaters if possible. Pour 1 cup cold heavy cream into the bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip with a hand mixer or stand mixer on medium-high speed until soft peaks form (about 2–3 minutes). Taste and add a touch more powdered sugar if you prefer sweeter cream. Keep chilled until assembly.

Cook the crepes

Heat a nonstick skillet or crepe pan over medium heat. Lightly brush the surface with about 1 teaspoon vegetable oil (or a little melted butter wiped with a paper towel). When the pan is hot, pour about 1/4 cup of batter into the center and immediately tilt and rotate the pan in a circular motion to spread the batter into a thin, even circle about 7–8 inches in diameter.

Cook the crepe 30–60 seconds until the edges lift and the bottom is lightly golden. Use a thin spatula to flip, then cook 10–20 seconds more on the second side. Transfer cooked crepe to a plate and, if desired, lightly brush with the 1/2 tablespoon unsalted butter for extra flavor. Repeat with remaining batter, stacking crepes with parchment or a sheet of wax paper between if not using immediately. Yield should be about 8 crepes depending on thickness.

Assemble crepes

Place one crepe flat on a plate. Spoon approximately 2–3 tablespoons of whipped cream down the center of the crepe, spreading slightly but leaving room at the edges. Top the cream with about 3–4 tablespoons of macerated strawberries (including some of their syrup). Fold the crepe: either fold in half then into a triangle, or roll up tightly. Repeat for remaining crepes.

Finish and serve

Arrange filled crepes on serving plates. Dust lightly with 1 teaspoon confectioners' sugar if desired and garnish with a few whole or halved strawberries. Serve immediately so the whipped cream remains light. If making ahead, keep assembled crepes in the refrigerator and add fresh whipped cream just before serving.