How to Make Strawberry-Creme Crepes with Fresh Summer Berries

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A trio of strawberry creme filled crepes with fresh berries.

Crepes are thin, tender French-style pancakes, perfect for folding around a sweet or savory filling of your choice. All you need is the batter, a nicely hot skillet, and a good rubber spatula.

A platter of dessert crepes filled with strawberry creme filling is always a hit.

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Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We? 🙂

If you think crepes sound time-consuming and risky, think again. Crepes are some of the easiest delicacies to make and once you gain the hang of it, you’ll be whipping out stacks of them!

Crepes are often served as part of the brunch or breakfast menu, but their versatility shouldn’t be limited. When filled with savory fillings, they also make a lovely afternoon or evening meal. (And a great late-night snack!)

Just as much as sweet-filled crepes, we are also fans of savory crepes – warm chicken salad is a favorite filling, and we also enjoy a good batch of Ham, Apple and White Cheddar Crepes – a long-time family favorite.

When I first began making crepes, I was a bit leery since they sound so fancy! What I didn’t realize is that crepes are nothing more than pancakes that are made without any leavener, so they don’t raise. All of a sudden these French pancakes seemed much more do-able!

I just needed to move past my apprehension and wrongly pre-conceived notions, and I’m so glad I did – crepes are delicious, easy to make, and can hold all kinds of yummy fillings.

How to Make Strawberry-Creme Crepes in 6 Easy Steps

  1. Combine the strawberries with the sugar, letting them macerate until the sugar is dissolved the strawberries render their juices.
  2. Meanwhile, prepare the strawberry creme filling in the food processor or with an immersion blender.
  3. Prepare the strawberry topping in a small skillet
  4. Make the crepes, stacking them with parchment squares in between each one.
  5. Spread the filling over one half of each crepe, top with a bit of the strawberry topping; fold the crepe in half, then in half once more, placing them onto a serving platter. Garnish as desired with more strawberry topping, fresh berries, and powdered sugar.
  6. Serve at once!

Easy Recipe Tips for Making Perfectly Golden Brown Crepes

So I don’t need a special crepe pan for making crepes?

  • Nope, not at all. Use a non-stick skillet that has low sides and a heavy bottom.  The low sides make it easier to flip the crepes and the heavy-bottom of the skillet ensures a nice, golden brown finish on your crepes.
  • Also, the size of your pan determines the size of your crepes, so keep that in mind when choosing your non-stick skillet.  A standard crepe size is about 5-6 inches, but you can actually make them any size you prefer!

Are there other tools that help with making crepes?

  • A rubber spatula is very handy for loosening the edges of the crepe from the pan, allowing you to grasp the crepe with your fingers (gingerly!), peeling the crepe up off the bottom of the pan and quickly flipping it over.  Keep in mind that the second side of the crepe will cook in about half the time as the first.
  • If you need to make your crepes ahead of when your guests will arrive, a good baking sheet is helpful for keeping them warm in the oven; place small squares of parchment or wax paper between each crepe to keep them from sticking to each other.

What skillet temperature is best for making crepes?

  • Making crepes over medium – medium high heat is important.  If the crepe pan or skillet is too hot when you add the crepe batter, it can’t fully spread to the very edges of the pan before setting, most often resulting in an uneven thickness instead of the thin crepes you are desiring.
  • When the crepe batter is poured into the skillet, you want to hear a very slight sizzling noise; this is the perfect temperature for crepes since it will provide nice browning but still allow for the crepe batter to spread out as you swirl it around the pan.

Why do nearly all crepe recipes call for butter as the fat that’s included in the recipe?

  • Butter gives tons of flavor to your crepes and also provides superior browning.  After you’ve made a few crepes in your skillet, you may need brush it with a bit more melted butter to be sure the crepes brown well and also slide out of the pan easily.
Strawberry creme crepes with summer berries - so delicious.

What’s the best technique for making a good crepe with those lacy, crispy edges?

  • Well, if you prefer super thin, delicate crepes, once you’ve poured in 1/4 cup – 1/3 cup of the batter (depending on the size of skillet you are using), carefully lift the buttered pan from the heat, tilting your wrist a bit so that the batter rolls to one side, then swirl the pan to coat the entire bottom evenly with the crepe batter.
  • I like to keep tilting the pan until the batter is so thin, it can no longer roll to the sides of the pan, swirling constantly.

How do you know when to flip the crepe over as it’s cooking?

  • Great question!  About a minute into the cooking process, watch for the crepe to begin to look rather dry in texture on top.  Carefully check the edges of the crepe to see if they release easily from the pan, then lift the crepe just a bit on one side peer beneath it.
  • If the crepe is nicely golden brown on the bottom, it’s ready to flip! The second side of the crepe will cook in about half the time of the first side, so be ready.  The crepe is done when it’s golden brown on both sides.

Should I make a test crepe when I begin the process of making crepes?

  • This is a very good idea.  Just like making pancakes, the first crepe is rarely perfect, but that’s exactly why you’re making it – practice! The first crepe is your test crepe to help you learn if you have the ideal amount of batter in the pan, if the pan is the correct temperature and how you can tweak your technique.

What types of fillings are good for crepes?

When it comes to crepe fillings, the sky is the limit, truly.  You can make savory crepes, filling them with seafood and fancy cheeses, or a sweet filling as simple as warm strawberry jam sprinkled with powdered sugar. 

Other Recipes Your Family May Enjoy –

Printable Recipe for Making Gluten- Free Strawberry-Creme Crepes From a Mix

A trio of strawberry creme filled crepes with fresh berries.

How to Make Gluten-Free Strawberry-Creme Crepes with Fresh Summer Berries

Crepes are thin, tender French-style pancakes, perfect for folding around a sweet or savory filling of your choice. All you need is the batter, a nicely hot skillet, and a good rubber spatula.
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 10 crepes
Calories: 163kcal
Author: Chef Alli

Ingredients

  • 1 lb. fresh strawberries, stems removed, sliced into 1/4-inch pieces
  • 1/3 cup granulated sugar
  • 8 oz. mascarpone cheese
  • 2 Tbs. unsalted butter, room temperature
  • zest of 1/2 lemon
  • 2 Tbs. fresh lemon juice
  • 1 6 oz. pkg. dry crepe mix, I used Marie Antoinette's Gluten-Free Crepe Mix, prepared according to pkg. directions in a batter bowl (you will only need milk, eggs, vanilla and melted butter)
  • butter, for cooking the crepes
  • assorted summer berries and powdered sugar, for garnishing

Instructions

  • Toss the diced strawberries with the sugar in a large bowl, letting the strawberries macerate for 1-2 hours, or even overnight in the fridge, so the sugar can dissolve into the berries and make juice.
  • After macerating, use a sloppted spoon to place half of the strawberries into the bowl of a food processor; purée until smooth.
    Add the mascarpone cheese and process once more until the filling is smooth and creamy; refrigerate until ready to use.
  • Place the butter into a small saucepan over medium heat.
    When the butter is melted, add the remaining strawberries, along with any strawberry juices that have accumulated, plus the lemon zest and juice, stirring to combine.
  • Cook over medium heat, stirring occasionally until the strawberries are very soft and the sauce has become thick and syrupy, 8-10 minutes; set aside and let cool slightly.
  • To assemble the crepes, melt a bit of butter in a nonstick skillet over medium – medium high heat; swirl to coat the pan with butter. Using a measuring cup, add 1/4 cup of the prepared crepe batter to the center of the pan, listening for a bit of sizzle as you do so.
  • Lift the skillet, swirling it so that the batter spreads out thinly across the bottom of the pan, spreading evenly to the edges of the skillet. Cook the crepe for 45-60 seconds or until the bottom of the crepe is lightly browned; flip the crepe over, cooking it for an additional 30-60 seconds, or until nicely browned. Repeat with the remaining crepe batter.
  • Place the warm crepes onto a platter as you cook them. Or, if you are making the crepes ahead of time, stack them with sheets of parchment paper in between each one to separate them more easily later, keeping them warm in the oven.)
  • To fill the crepes, spread a spoonful or two of the strawberry creme over one half of each crepe, then drizzle a little of the strawberry sauce on top. Fold the filled crepe into quarters, placing each one onto a platter or individual serving plates.
  • To serve, drizzle each prepared crepe with more strawberry sauce, fresh berries and powdered sugar. Enjoy at once!

Notes

  • Use a non-stick skillet that has low sides and a heavy bottom.  The low sides make it easier to flip the crepes and the heavy-bottom of the skillet ensures a nice, golden brown finish on your crepes.
  • A rubber spatula is very handy for loosening the edges of the crepe from the pan, allowing you to grasp the crepe with your fingers (gingerly!), peeling the crepe up off the bottom of the pan and quickly flipping it over.  Keep in mind that the second side of the crepe will cook in about half the time as the first.
  • If you need to make your crepes ahead of when your guests will arrive, a good baking sheet is helpful for keeping them warm in the oven; place small squares of parchment or wax paper between each crepe to keep them from sticking to each other.
  • When the crepe batter is poured into the skillet, you want to hear a very slight sizzling noise; this is the perfect temperature for crepes since it will provide nice browning but still allow for the crepe batter to spread out as you swirl it around the pan.
  • if you prefer super thin, delicate crepes, once you’ve poured in 1/4 cup – 1/3 cup of the batter (depending on the size of skillet you are using), carefully lift the buttered pan from the heat, tilting your wrist a bit so that the batter rolls to one side, then swirl the pan to coat the entire bottom evenly with the crepe batter.
  • When it comes to crepe fillings, the sky is the limit, truly.  You can make savory crepes, filling them with seafood and fancy cheeses, or a sweet filling as simple as warm strawberry jam sprinkled with powdered sugar. 
Course: Main Course, Main Dish
Cuisine: French
Keyword: crepe, crepes, easy, Make ahead, quick, savory filling, sweet filling

Nutrition

Calories: 163kcal | Carbohydrates: 11g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 14mg | Potassium: 69mg | Fiber: 1g | Sugar: 9g | Vitamin A: 393IU | Vitamin C: 28mg | Calcium: 39mg | Iron: 1mg

Printable Directions for Making Easy Crepes from Scratch (Non-Gluten Free)

A trio of strawberry creme filled crepes with fresh berries.

How to Make Easy Crepes from Scratch

Crepes are quick and easy to make….thin and delicate French pancakes, perfect for making delicious packets of heavenly goodness!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 267kcal
Author: Chef Alli

Ingredients

  • 1 3/4 cup milk
  • 1/4 cup unsalted butter, melted
  • 4 large eggs
  • 1/2 tsp. kosher salt
  • 1 1/2 cups all purpose flour
  • melted butter, for brushing the crepe pan, as needed

Instructions

  • To make the crepes, place the milk, melted butter, eggs and salt into a blender or food processor; mix or process until well combined. Add the flour and mix again for 15-20 seconds or until smooth; let batter rest for 20-30 minutes to fully allow the flour to absorb into the wet ingredients.
  • Heat an 8-inch crêpe pan or a small nonstick skillet over medium heat. Using a pastry brush, lightly brush the pan with melted butter.
  • Give the rested batter a quick stir, then pour 1/4 cup of the prepared batter into the buttered pan, swirling the pan to fully cover the bottom of the pan with the crepe batter.
  • Cook the crêpe for one minute, or until it begins to curl around the edges, and is golden brown in color.
    Carefully flip the crepe, cooking it for an additional 30 seconds or until set; transfer to a platter, layering them between pieces of wax paper to prevent them from sticking.
    Repeat with the remaining batter, making additional crepes.

Notes

  • Use a non-stick skillet that has low sides and a heavy bottom.  The low sides make it easier to flip the crepes and the heavy-bottom of the skillet ensures a nice, golden brown finish on your crepes.
  • A rubber spatula is very handy for loosening the edges of the crepe from the pan, allowing you to grasp the crepe with your fingers (gingerly!), peeling the crepe up off the bottom of the pan and quickly flipping it over.  Keep in mind that the second side of the crepe will cook in about half the time as the first.
  • If you need to make your crepes ahead of when your guests will arrive, a good baking sheet is helpful for keeping them warm in the oven; place small squares of parchment or wax paper between each crepe to keep them from sticking to each other.
  • When the crepe batter is poured into the skillet, you want to hear a very slight sizzling noise; this is the perfect temperature for crepes since it will provide nice browning but still allow for the crepe batter to spread out as you swirl it around the pan.
  • If you prefer super thin, delicate crepes, once you’ve poured in 1/4 cup – 1/3 cup of the batter (depending on the size of skillet you are using), carefully lift the buttered pan from the heat, tilting your wrist a bit so that the batter rolls to one side, then swirl the pan to coat the entire bottom evenly with the crepe batter.
  • When it comes to crepe fillings, the sky is the limit, truly.  You can make savory crepes, filling them with seafood and fancy cheeses, or a sweet filling as simple as warm strawberry jam sprinkled with powdered sugar. 
Course: Main Course, Main Dish
Cuisine: French
Keyword: crepes, easy, French pancakes, Make ahead, quick

Nutrition

Calories: 267kcal | Carbohydrates: 27g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 137mg | Sodium: 233mg | Potassium: 168mg | Fiber: 1g | Sugar: 4g | Vitamin A: 510IU | Calcium: 104mg | Iron: 2mg

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Let’s Get You Cookin’,
Chef Alli

From the Land of Kansas is the state trademark program that promotes and celebrates agricultural experiences and products that are grown, raised, produced, or created in Kansas. Visit their website for more information. Our featured guest and member business for this blog post and televised segment on Good Morning KAKEland is Marie Antoinette’s Gluten-Free Bakery Co., Wathena, Ks . All recipe creation and opinions expressed within this post are my own.

**Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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