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!

Course: Breakfast

Cuisine: French

Prep Time: 45

Cook Time: 28

Resting Time: 30

Total Time: 1 43

Servings: crepes

Calories: 293kcal

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

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.

Expert Tips:

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.

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