Chevre Strawberry Crepe Recipe

Make batter

In a blender or mixing bowl, combine 1 cup all-purpose flour, 1 cup whole milk, 2 large eggs, 2 tablespoons melted unsalted butter, 1 teaspoon granulated sugar, a pinch of fine salt, and 1 teaspoon vanilla extract. Blend or whisk until very smooth and thin. Let the batter rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours) to relax the gluten and air bubbles to settle.

Cook crepes

Heat an 8–10 inch nonstick skillet or crepe pan over medium heat and brush lightly with a little of the 1 tablespoon butter. When the pan is hot, pour about 1/4 cup batter into the center and immediately tilt and swirl the pan to spread the batter into a thin, even circle. Cook until the edges lift and the underside is lightly golden, about 45–60 seconds. Flip with a spatula and cook the second side 15–30 seconds. Transfer to a plate and repeat, stacking finished crepes between sheets of parchment or a clean towel. Makes about 8 crepes.

Prepare filling

In a medium bowl, combine 6 oz room-temperature chèvre, 3 tablespoons powdered sugar, 1 tablespoon honey or maple syrup, 1 teaspoon lemon zest, and 2 tablespoons heavy cream. Beat with an electric mixer or vigorous whisk until smooth, creamy, and spreadable. Taste and adjust sweetness or lemon zest as desired. Transfer to a piping bag or a bowl for spreading.

Macerate strawberries

In a bowl, combine 2 cups hulled and sliced fresh strawberries with 2 tablespoons maple syrup, 1 teaspoon lemon juice, and 1 teaspoon granulated sugar if using. Gently toss and let sit for at least 10 minutes (up to 30 minutes) to macerate and release juices. Reserve the syrupy juices to drizzle over the crepes.

Whip cream

Chill a medium bowl and beaters briefly. Pour 1 cup heavy whipping cream into the bowl with 1 tablespoon powdered sugar and 1 teaspoon vanilla extract. Whip to soft peaks. Keep chilled until assembly.

Warm crepes briefly: if crepes have cooled, warm them one at a time in a dry nonstick skillet over low heat for 10–15 seconds per side or microwave a stack wrapped in a towel for 10–15 seconds so filling spreads easily.

Fill crepes: lay one crepe on a plate. Spread about 2 tablespoons of the chèvre filling across the center of the crepe (or pipe a line).

Add strawberries: Spoon 2–3 tablespoons of the macerated strawberries and a little of their juices over the chèvre filling.

Fold: Fold the crepe into a triangle or roll it: fold in half, then in half again (triangle) or roll gently to enclose filling. Repeat with remaining crepes and fillings.

Finish and garnish: Top each crepe with a generous dollop of whipped cream, an extra drizzle of the reserved maple-strawberry juices or additional 2 tablespoons maple syrup per serving, and a few whole or sliced strawberries. Garnish with mint leaves if desired.

Serve immediately while crepes are warm. If preparing ahead, keep components separate and assemble just before serving to preserve texture.