Strawberry Orange Crepe Recipe

Combine dry ingredients

In a medium bowl whisk together the all-purpose flour, granulated sugar, and a pinch of fine sea salt until evenly combined.

Blend wet ingredients

In a separate large mixing bowl lightly beat the eggs. Whisk in the whole milk, water, melted butter, and vanilla extract until smooth.

Make the batter

Gradually add the dry mixture to the wet mixture while whisking (or blend briefly with an immersion blender) until a thin, smooth batter forms. Scrape down the sides and rest the batter in the refrigerator for 20–30 minutes to relax the gluten and remove bubbles.

Adjust consistency

After resting, check consistency: it should coat the back of a spoon but be quite thin. If too thick, whisk in 1–2 tablespoons water or milk until it reaches a pourable crepe consistency.

Cook crepes

Heat an 8-10 inch nonstick skillet or crepe pan over medium heat and lightly brush with melted butter or neutral oil. Pour about 1/4 cup batter into the center, immediately tilt and swirl the pan to spread a thin, even layer. Cook 45–60 seconds until the edges lift and the bottom is lightly golden, then flip with a spatula and cook 15–30 seconds more. Transfer to a plate and keep warm; repeat with remaining batter, stacking crepes with parchment paper between if needed (should yield about 8 crepes).

Prepare fruit

Hull and slice the fresh strawberries. Zest the orange, then peel and remove membranes if you want supremes for garnish; otherwise, juice the orange and reserve the zest and juice.

Cook filling

In a medium skillet over medium heat melt 1 tablespoon unsalted butter. Add the sliced strawberries, orange zest, 2 tablespoons orange juice, and 2 tablespoons granulated sugar. Stir to combine and cook 2–3 minutes until the strawberries begin to release juices.

Thicken

In a small bowl mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry. Pour the slurry into the skillet and stir; simmer 1–2 minutes until the sauce slightly thickens but remains saucy. Remove from heat and let cool slightly — it will continue to thicken as it cools.

Taste and adjust

Taste the filling and add more sugar or a squeeze of orange juice if you prefer it sweeter or more tangy. Keep warm or cool to room temperature depending on preference for serving warm or cold crepes.

Assemble

Place a warm crepe on a plate. Spoon 2–3 tablespoons of the orange-strawberry filling down the center. Fold the crepe in half, then fold into a triangle (or roll), arranging two per serving.

Add toppings

Top with a dollop (about 2 tablespoons) of vanilla yogurt or whipped cream, scatter extra halved strawberries and orange supremes, and dust lightly with powdered sugar.

Serve

Serve immediately while crepes are tender and filling is warm, or chill briefly for a cooler presentation. Leftover crepes and filling can be stored separately in the refrigerator for up to 48 hours; reheat crepes gently in a skillet and warm the filling on low before serving.