These over-the-top delicious, buttery crepes are stuffed with sweet strawberries, lemony whipped ricotta, and honey. And they’re also easy to make. Seriously, if you can make regular pancakes, you can make these delicate, French-style crepes!
Easy Strawberry Crepes Recipe
These super yummy strawberry crepes have me dreaming of Paris!
If you’ve never tried crepes before, here’s the deal. Crepes are super thin, delicate French-style pancakes that can be stuffed with sweet or savory ingredients.
And while they taste (and look) super fancy, they’re actually pretty simple to make. The batter is made with only a few basic ingredients. And you don’t need any fancy equipment. You can make them in a small nonstick skillet using a spatula.
But there are a few tricks to getting them to turn out:
- CHILL THE BATTER: You’ll need to let the batter chill for at least 30 minutes before using. So you might want to save this recipe for a lazy morning. Or you can make the batter the night before and chill in the refrigerator overnight.
- GREASE YOUR PAN: If you love those buttery edges as much as I do, you’ll want to make sure to butter your pan before you cook each crepe. Trust me. It’s worth it! Plus, it will keep your crepes from sticking to the pan.
- DON’T USE TOO MUCH BATTER: To ensure your crepes come out deliciously paper-thin, don’t use too much batter. I use just 3 tablespoons of batter per crepe. And I use this medium-size ice cream scoop (which holds 2.8 tablespoons of batter).
- ADJUST THE PAN TEMPERATURE: Just like you have to do when making regular pancakes, you may have to play around with the temperature of your pan to get it right. If the pan is too hot, the batter will seize up before you’ve had a chance to swirl it out to the edge of the pan.
Crepe Batter Ingredients:
Ready to start cooking? Here’s what you’ll need to make these crepes:
- Unsalted Butter
- Eggs
- Whole Milk (you could also use cream if you want a richer crepe)
- All-Purpose Flour
- Salt
- Sugar
- Vanilla Extract
- For the Filling: Strawberries, Strawberry Jam (Optional), Ricotta Cheese, Lemon Juice and Zest, and Honey.
How to Fill Your Crepes:
Now the fun part — the filling! For these strawberry crepes, I’ve added fresh strawberries and whole ricotta cheese mixed with fresh lemon juice and zest and sweetened with some honey.
But you could just as easily fill them with:
- OTHER FRUIT: You could use blueberries, raspberries, banana slices, or any fruit you like!
- JAM OR CURD: Go ahead and mix in your favorite jam or curd.
- NUT BUTTERS: Nut butter works great in crepes.
- WHIPPED CREAM: Don’t like ricotta? Try whipped cream.
- CHOCOLATE SAUCE, NUTELLA, OR CARAMEL: Or maybe chocolate is more your thing! Or Nutella? Or caramel? All three work great in crepes.
- SAVORY INGREDIENTS: You can also add your favorite savory ingredients like cheese, ham, spinach, mushrooms. If you go this route, I would leave out the sugar and vanilla in the batter.
As you can see, there are so many tasty options!
How to Make Crepes Step-by-Step
To make these strawberry crepes, just follow these simple instructions!
MELT THE BUTTER: Melt the butter in the microwave or on the stovetop. Set aside and let cool for at least 5 minutes.
MIX THE INGREDIENTS: Next, you’ll want to add all the batter ingredients to a blender and blend until fully combined. The prepared batter should be a little thinner than pancake batter. You can also whisk by hand if preferred.
CHILL THE BATTER: Put the batter into the refrigerator and let chill for at least 30-60 minutes. This process of letting the batter rest will help you get the texture you want in your crepes. You can also make the batter the night before and let it chill overnight.
COOK THE CREPES: Once the batter is ready, heat a small pan over medium heat. I use an 8-inch nonstick skillet. Butter the pan and then add approximately 3 tablespoons of batter to the center of the pan. Immediately after adding the batter, tilt the pan from side to side until the batter has evenly spread out to the edges of the pan. Cook until the bottom is set (about 2 minutes) and then flip using a spatula. Cook the other side just until set (about 30-60 seconds). Remove the crepe from the pan and set it aside. And then repeat the process until all the crepes are made.
FILL THE CREPES: Once your crepes are cooked, you can fill as desired and serve!
A Few More Recipe Tips:
Here are a few more tip for making these strawberry crepes.
- MAKE-AHEAD TIPS: You can make the batter the night (or up to 3 days) before you plan to serve the crepes. Just store the batter in an air-tight container in the refrigerator until ready to use.
- LEFTOVERS: Crepes are best served right after making. But if you have some leftover, you can store them (unfilled) in an airtight container in the refrigerator for a day or two. Just pop them in the microwave for a few seconds to warm them up before using.
- HELPFUL KITCHEN GEAR: Crepe Pan ($20)| Ice Cream Scoops ($25 for a set of 3) | Off-Set Spatula ($10)
Love This Recipe? Try These Too!:
STRAWBERRY HONEY GRANOLA MUFFINS
STRAWBERRY PULL APART BREAD
STRAWBERRY ALMOND SNACKING CAKE
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Strawberry Crepes with Whipped Honey Ricotta
- Total Time: 1 hour 10 minutes
- Yield: about 12 crepes 1x
Description
Dreaming of France? Try these over-the-top delicious, buttery crepes stuffed with sweet strawberries and whipped ricotta and honey. And they’re also easy to make. Seriously, if you can make regular pancakes, you can make these delicate, French-style crepes!
Ingredients
For the Crepes:
- 3 tablespoons unsalted butter, plus more for the pan
- 1 cup all-purpose flour
- 1/8 teaspoon kosher salt
- 2 large eggs, at room temperature
- 3/4 cup whole milk, at room temperature (you could also use cream)
- 1/2 cup water at room temperature
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
For the Filling:
- 1 pint washed and sliced strawberries (about 2 cups sliced)
- Strawberry jam (optional)
- 1 container (16 ounces) whole milk ricotta
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 3 tablespoons honey (or to taste) and extra for drizzling
Instructions
- MELT THE BUTTER: Melt the butter in the microwave or on the stovetop. Set aside and let cool for at least 5 minutes.
- MIX THE INGREDIENTS: Next, add all the batter ingredients (including the melted butter) to a blender and blend until fully combined. The prepared batter should be a little thinner than regular pancake batter. You can also whisk by hand if preferred.
- CHILL THE BATTER: Put the batter into the refrigerator and let chill for at least 30-60 minutes. This process of letting the batter rest will help you get the texture you want in your crepes. You can also make the batter the night before and let it chill overnight.
- COOK THE CREPES: Once the batter is ready, heat a small pan over medium heat. I use an 8-inch nonstick skillet. Butter the pan and then add approximately 3 tablespoons of batter to the center of the pan. Immediately after adding the batter, tilt the pan from side to side until the batter has evenly spread out to the edges of the pan. Cook until the bottom is set (about 2 minutes) and then flip using a spatula. Cook the other side just until set (about 30-60 seconds). Remove the crepe from the pan and set it aside. And then repeat the process until all the crepes are made.
- FILL THE CREPES: Once your crepes are cooked, you can fill as desired and serve!
For the Filling:
- MAKE RICOTTA FILLING: Mix together the ricotta, lemon juice, zest, and honey.
- ADD FILLINGS TO CREPE: When ready to assemble, add some of the ricotta filling and strawberries to the crepes. You can also add some strawberry jam if you want to sweeten them up. Roll or fold crepes, drizzle with a bit of honey, and enjoy!
Notes
Make-Ahead Tips: You can make the batter the night (or up to 3 days) before you plan to serve the crepes. Just cover it and store in the refrigerator until ready to use.
Leftovers: Crepes are best served right after making. But if you have some leftover, you can store them (unfilled) in an airtight container in the refrigerator for a day or two. Just pop them in the microwave for a few seconds to warm them up before using.
- Prep Time: 40 minutes (includes batter restingtime)
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop