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Strawberry Crepes

by Contributing Author

A thin and delicate strawberry crepe. Crispy on the outside and chewy on the inside. The creamy bean paste and fresh strawberries will melt in your mouth!

why i love crepes

Crepes are actually very easy to make, require only a few basic ingredients, but look so gorgeous! Crepes are delicate, slightly sweet, nutty and absolutely delicious. Fill with sweet or savory ingredients and enjoy for breakfast, brunch, dinner or dessert. These strawberry crepes are definitely our favourite, but here are some of our other favorite sweet fillings.

  • Nutella
  • Whipped cream
  • berry
  • chocolate sauce
  • banana
  • Biscoff
Close-up shot of strawberry crepes stacked on a white plate

Ingredients needed for strawberry crepe

  • egg: All you need for this recipe is a large egg.
  • milk: Any milk is fine, but sugar-free is recommended.
  • salt: Sea salt or kosher salt works best.
  • butter: Crepes are best with unsalted butter.
  • flour: All-purpose flour gives the best texture, but you can use whole wheat flour if you’re okay with a slightly denser crepe.
  • strawberry: For the best flavor, you need fresh, ripe strawberries.
  • Greek yogurt: You can use plain or vanilla flavor. If using flavor, you can omit the powdered sugar.
  • icing sugar: Add sweetness to the filling.
  • Heavy cream: Combine with Greek yogurt for an absolutely thick, creamy filling.
An overhead view of strawberry crepes filled with fresh strawberries and raspberries and cream filling on a white plate

How to make strawberry crepe

I think the easiest way to make crepes is to mix them in a blender.

  • blend. Put the wet ingredients into the blender first, then the dry ingredients. Mix until smooth without lumps.
  • remaining. It’s good to let the batter rest, as the flour will absorb liquid and the gluten will relax, preventing the texture of the crepe from becoming rubbery and giving it a thinner, more delicate texture.
  • cooking. Make sure the skillet is not lightly coated with butter or oil. Pour about 1/4 cup batter into skillet and tilt skillet so batter spreads over surface. Cook about 1 to 2 minutes or until center is not wet. Flip the crepe over and grill the other side for 1-2 minutes.
  • serve. Fill the crepe with fresh strawberries and a delicious creamy filling to top it off.
A plate of crepes filled with strawberries, raspberries and cream on a white plate with colorful napkins underneath

What’s the secret to great crepes?

These are my tips for making crêpes that are thin, delicate, and perfectly crisp on the edges.

  • Make sure the batter is of the right consistency. The dough should be thin, smooth and free of lumps. Use a blender or whisk to combine the ingredients and let the dough rest before cooking.
  • Please use the right pan. A non-stick pan is essential for making crepes as it cooks evenly and keeps the pan from sticking.
  • Make sure your technique is good. When pouring the batter into the pan, pour the batter into the center and quickly tilt and roll to spread the batter evenly over the surface of the pan.
  • Do not overheat. Flip the crepe when the edges start to brown.
Close-up shot of strawberry crepes stacked on a white plate

Why is the crepe batter so thick?

There are several reasons why the batter may not have the right consistency.

  • Flour-to-Liquid Ratio: Using too much flour to the liquid component will make the dough too thick. Double-check your recipe to make sure you’re using the correct measurements.
  • Insufficient mixing: If the dough is not well mixed, it may contain clumps of flour, resulting in a thicker dough. Mix thoroughly until the dough is smooth and lump-free.
  • Do not rest the batter: Allowing the batter to rest after mixing allows the flour to absorb the liquid and relaxes the gluten, resulting in a thinner, more flexible batter.

To thicken the dough, add a little liquid (milk or water) and mix well. You can also use a blender to blend the batter and break up any clumps of flour.

Plate of strawberry crepes stuffed with fresh strawberries and cream sauce on colorful napkins

At what temperature should crepes be cooked?

Crepes should be cooked over medium heat. Cooking crepes at a high temperature keeps them raw on the inside but quickly browns the outside. It also makes it harder to turn over without breaking. On the other hand, if the crepe is cooked over low heat, it will be undercooked and rubbery.

An overhead view of strawberry crepes filled with fresh strawberries and raspberries and cream filling on a white plate


  • 2 big egg
  • 1 cup milk
  • 1/4 tea spoon salt
  • 2 tablespoon melted butter
  • 1 cup flour


  • 1 cup greek yogurt vanilla
  • 1 tea spoon vanilla extract
  • 3 tablespoon icing sugar
  • 1/2 cup heavy cream
  • 1 cup strawberry chopped
  • 1 cup raspberry option
  • Mix all the ingredients to form the dough.

  • Pour 1/3 cup batter into pan and cook until both sides are browned and cooked through.


  • Place the heavy cream in a medium bowl and whisk until fluffy. Stir in Greek yogurt, vanilla extract and powdered sugar.

  • Once the crepes are done, spoon the filling into the center of each crepe. Sprinkle with chopped strawberries and raspberries (if using). Roll it up and sprinkle the excess powdered sugar and strawberries to make it gorgeous. fun!

calorie: 203kcal | | carbohydrates: twenty oneg | | protein: 8g | | obesity: Teng | | saturated fat: 6g | | Polyunsaturated fat: 1g | | Monounsaturated fat: 3g | | Trans fat: 0.1g | | cholesterol: 73mg | | sodium: 139mg | | potassium: 186mg | | fiber: 2g | | sugar: 7g | | Vitamin A: 444IU | | Vitamin C: 15mg | | calcium: 95mg | | iron: 1mg

Natalie Monson

I am a Registered Dietitian, mother of four, a food lover and a strong promoter of healthy habits. Here you’ll find delicious, fruit- and veg-rich recipes, tips to help your kids eat better and more intuitively, and tons of resources to feed your family.

Learn more about Natalie

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