Strawberries and Cream Crepes
Tender, sweet, and truly the perfect breakfast treat. These Strawberries and Cream Crepes take the best of spring/summer flavors and create and oh-so decadent, but fancy treat that's actually easy to make!
Ingredients
Strawberry Jam
- 1 pound fresh strawberries chopped
- 1¼ cups granulated sugar
- ¼ cup lemon juice
Crepes
- 1¼ cups whole milk room temperature
- 3 large eggs room temperature
- 1½ teaspoons vegetable oil
- 1 Tablespoon granulated sugar
- 1 pinch salt
- ¾ teaspoon vanilla extract
- 1 cup all purpose flour*
Chantilly Cream
- 1 cup heavy cream cold
- ½ teaspoon vanilla extract
- 1 Tablespoon powdered sugar
Instructions
Strawberry Jam
- Combine all ingredients in a medium saucepan.
- Cook over medium low heat, stirring continually, until strawberries have softened and jam has thickened.
Crepes
- In a medium bowl, combine milk, eggs, oil, sugar, salt, and vanilla.
- Whisk until mixture comes together and eggs are fully incorporated.
- Add flour.
- Whisk until smooth.
- Strain into clean bowl.
- Cover with plastic wrap.
- Set aside for at least 30 minutes (or refrigerate overnight).
- Heat a 10 inch non-stick skillet over low heat.
- Lightly spray with non-stick cooking spray.
- Add ¼ cup batter to pan.
- Swirl around until it completely coats the bottom.
- Cook until very light brown, about 3-4 minutes.
- Flip crepe.
- Continue to cook until very light brown, about 3-4 minutes.
- Remove to plate.
- Stack crepes with sheets of parchment in between to prevent them from sticking to each other.
Chantilly Cream
- Combine all ingredients in a small bowl.
- Beat with an electric mixer until medium peaks form, 1-2 minutes.
Assembly
- Working with one crepe at a time, spread desired amount of Chantilly cream on one half of the crepe.
- Top Chantilly cream with desired amount of strawberry jam.
- Fold empty half over filling.
- Fold again so that crepe forms a triangle.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Substitutions:
- If you don't have fresh strawberries, frozen ones will do. Just remember to thaw them first!
- You can use store-bought strawberry jam for this recipe!
- Not a fan of strawberries? No worries! You can use any fruit jam that you do like.
- Store-bought sweetened whipped cream can also be used to make this recipe quick and easy.
- If you make your own jam, keep it stirred! You don't want the jam to burn.
- Be careful to not over-mix the batter! Over-mixing will yield in a tough and rubbery crepe.
- These crepes can be made same day or in-advance by refrigerating the batter overnight.
- Keep an eye on your crepes as they cook! You don't want them to over-brown.
- For the best success, before adding more batter after cooking a crepe, carefully wipe out the pan and lightly spray with fresh grease.
- Be careful to not over-whip the chantilly cream!
- These crepes can be assembled however you desire. Depending on the amount of jam and cream you use, you may need more or less of both.
Nutrition
Serving: 1crepeCalories: 293kcalCarbohydrates: 43gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 86mgSodium: 44mgPotassium: 179mgFiber: 1gSugar: 32gVitamin A: 486IUVitamin C: 29mgCalcium: 71mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.