Crepes with Strawberries and Cream Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated May. 10, 2019
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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 Details

Crepes with Strawberries and Cream Recipe

Active 25 mins
Total 25 mins
Serves 4 servings

Ingredients

For the Crepes:

  • 2 large eggs, beaten

  • 1 cup milk

  • 1/4 teaspoon vanilla extract

  • 4 tablespoons melted butter, divided

  • 1 cup (5 ounces) all-purpose flour

  • Pinch salt

  • 1 tablespoon sugar

For the Strawberries and Cream:

  • 1 1/2 pounds (24 ounces) strawberries, quartered

  • 1 tablespoon sugar

  • 1 tablespoon orange liqueur (like triple sec)

  • 1 cup (1/2 pint) whipping cream

  • 1 tablespoon sugar

Directions

  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

Nutrition Facts (per serving)
599 Calories
37g Fat
55g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 599
% Daily Value*
Total Fat 37g 48%
Saturated Fat 23g 113%
Cholesterol 196mg 65%
Sodium 207mg 9%
Total Carbohydrate 55g 20%
Dietary Fiber 4g 16%
Total Sugars 24g
Protein 12g
Vitamin C 100mg 502%
Calcium 163mg 13%
Iron 3mg 16%
Potassium 479mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)