Crepes with Strawberries and Cream Recipe

Sydney Oland

Sometimes simplicity is best, and for this brunch, the combination of berries, cream and crepes is simplicity at its best. The crepes are soft and buttery, the cream is rich and sweet, and the berries add a tart freshness. This dish is perfect for berry season, but the addition of a bit of sugar and booze to off-season berries will help you stand the wait they're at their peak.

I love making crepes for brunch, especially on that rare occasion that I really want something sweet. But another reason I always go back to the crepe is that they can be served at room temperature as well, a great thing when you've invited that friend over who is always just a little bit late.

Recipe Facts

Active: 25 mins
Total: 25 mins
Serves: 4 servings

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  • For the Crepes:
  • 2 eggs, beaten
  • 1 cup milk
  • 1/4 teaspoon vanilla extract
  • 4 tablespoon melted butter, divided
  • 1 cup (5 ounces) all purpose flour
  • Pinch of salt
  • 1 tablespoon sugar
  • For the Strawberries and Cream:
  • 1 1/2 pounds (24 ounces) strawberries, quartered
  • 1 tablespoon sugar
  • 1 tablespoon orange liquer (like triple sec)
  • 1 cup (1/2 pint) whipping cream
  • 1 tablespoon sugar


  1. For the Strawberries and Cream: Combine cream and sugar in a large bowl. Using a hand blender or a whisk, whisk cream and sugar together until cream reaches stiff peaks. Cover and keep cool in the fridge.

  2. Place strawberries, sugar, and orange liqueur in a bowl, toss so the strawberries are coated, then allow to sit on the counter while you assemble the crepes.

  3. For the Crepes: Whisk together eggs, milk, vanilla, and 2 tablespoons melted butter. In a separate bowl whisk together flour, a pinch of salt, and sugar. Whisk wet ingredients into dry ingredients until no lumps remain.

  4. Using a heat-proof pastry brush, brush a 10-inch nonstick skillet with butter, then heat over heat until the butter begins to sputter. Add just under 1/4 cup of batter to the pan, then swirl the pan until the batter coats as much of the bottom of the pan as possible. Cook until batter begins to brown, about 1 minute. Using a rubber spatula, flip the crepe and cook until the other side is brown, about 1 minute. Remove from pan and repeat with remaining batter.

  5. Place 2 to 3 crepes on each plate and divide strawberries and a dollop of cream. Fold crepe in half and serve.

Special equipment

10 inch nonstick skillet