Strawberries and Cream Crepes

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These Strawberries and Cream Crepes are our favorite fancy, but simple to make, and sweet summertime treat! A delicate and thin pancake, filled with a lightly sweetened whipped cream, and juicy strawberry. jam. Every bite just melts in your mouth! Bonus? This recipe is actually so much easier to make than you might think. Finish each crepe with a light dusting of powdered sugar and a few freshly sliced strawberries for a decadent breakfast/brunch treat that’s perfect for both spring and summer gatherings, holiday’s, or simply to celebrate the weekend! So. GOOD.

strawberries and cream crepes on white plate with fresh strawberries and white flowers beside, a bowl of jam, unfilled crepes, and bowl of whipped cream around.

About The Recipe

Happy Friday, everyone!

Mother’s Day is this Sunday and we wanted to round off our breakfast treats week with something a little more special, but still equally delicious…crepes

I know, it can sound really intimidating and difficult. I mean, it is French…but trust me, if you wanna impress mom with a recipe that sounds difficult, but is actually really easy, then you just gotta make these crepes.

Though, while crepes are delicious, that’s not where all the hype comes from. A crepe is simply a vessel for the most delicious of fillings!

My mom used to make crepes all the time when she was running her restaurant. They were a staple on the menu! Everything from chocolate to savory fillings.

She continued to make them even when I was younger as special treats. Holiday’s, when we had family/friends over, or just as a fun weekend snack.

My favorite was always chocolate spread with freshly sliced strawberries. My mom preferred cream and chocolate drizzle.

three strawberry and cream crepes on white plate with strawberries and white flowers around, a fork and knife beside, plate of empty crepes, bowl of jam, and bowl of whipped cream around.

So, for this recipe, we chose add our own little twist on the classic flavors with one of our own favorite flavor combos…strawberries and cream!

Though, this is no ordinary strawberries and cream. Oh, no. This is Chantilly Cream topped with homemade strawberry jam!

Using jam enhances the strawberry flavor, bring forward a punch rather than a delicate flavor, while being balanced by the rich creaminess from the chantilly cream.

Every bite will just have you coming back for more.

What is a Crepe?

If you’ve never heard of or had a crepe, you’re definitely missing out! Essentially, a crêpe or crepe is a very thin and delicate French pancake. It typically consists of flour, salt, eggs, butter (or oil!), and milk. It can be filled with sweet or savory fillings.

Though, for this recipe, we added sugar to the batter to create a lightly sweet crepe to compliment the sweet fillings!

What’s The Difference Between Crepes and Pancakes?

While they may seem similar, they there is quite a bit of difference. Crepe batter does not contain any leavening agents, which are typically found in American pancakes to create the fluffy pancake everyone knows and loves.

Crepes also have a higher proportion of milk and egg, which makes the batter much thinner than traditional pancakes.

Reasons You Will Love These Strawberries and Cream Crepes

  • They look and sound fancy, but are oh-so easy to make.
  • Filled with Chantilly cream and homemade strawberry jam!!
  • Can be made in-advance.
  • Perfect for any and every occasion this spring/summer.
  • Effortlessly pretty.
  • Crowd-pleasing!
close up of three filled crepes on white plate with strawberries beside.

Equipment Needed

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Jam:

  • Strawberries – To make the jam, you can use either fresh or frozen strawberries!
  • Granulated Sugar – Adds sweetness and creates the “jammy” texture.
  • Lemon Juice – Cuts some of the sweetness, while also acting as a natural preservative.
strawberries, lemon juice, and sugar in glass bowls

For The Crepes:

  • Whole Milk – Be sure to use whole fat milk and not low-fat or skim milk in this recipe.
  • Large Eggs – Remember to set the eggs out ahead of time to allow them to come to room temperature.
  • Vegetable Oil – We opted for vegetable oil rather than butter to make this recipe even easier! It still adds fat and richness to the crepes, but you don’t have to worry about the melted butter solidifying if you need to refrigerate the batter.
  • Granulated Sugar – Adds a much-needed sweetness.
  • Salt – Enhances the flavor of the crepes.
  • Vanilla Extract – A splash of vanilla adds a deliciously sweet undertone.
  • All-Purpose Flour – While crepes might be fancy, there’s no need for any specialty or fancy flours with this recipe! Using regular unbleached all-purpose flour works perfectly every time.
milk, eggs, flour, sugar, oil, salt, and vanilla on marble surface.

For The Chantilly Cream:

  • Heavy Cream – Make sure the cream is cold, as it will whip better!
  • Vanilla Extract – Adds some flavor to the cream.
  • Powdered Sugar – Lightly sweetens, while also bringing forward the vanilla flavor.
heavy cream, vanilla, and powdered sugar on marble surface.

How To Make These Strawberries and Cream Crepes

Step 1: Make the jam

Combine all jam ingredients in a medium saucepan. Cook over medium low heat, stirring continually, until strawberries have softened and jam has thickened.

Step 2: Prepare batter

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 and set aside for at least 30 minutes.

Step 3: Cook

Add ¼ cup batter to preheated 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 cooked crepe to a plate and stack crepes with sheets of parchment in between to prevent them from sticking to each other before serving.

crepes stacked with parchment paper in-between layers

Step 4: Make chantilly cream

Combine cream, vanilla, and powdered sugar in mixing bowl. Beat with an electric mixer until medium peaks form, 1-2 minutes.

Step 5: Assemble

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.

Ways to Fold Crepes

  1. Make triangles – This is our preferred way to fold crepes, as it looks oh-so elegant. To make this shape, fold the crepe in half, then fold it in half again. It’s SUPER simple and fillings can be added before folding (like we did!) or added on top.
  2. Roll the crepes – This is the traditional way to fold a crepe! Which, between you and me, you also can add more fillings this way. So, before you roll the crepe, be sue to add your fillings evenly on top of the crepe, leaving a small boarder around the edges (about ¼ – ½ inch). Then, roll like a burrito! You can also add extra toppings on top, if desired.
  3. Fold in half – Not feeling too fancy? This option is for you! Simply fill half of your crepe and then fold the unfilled half over the filled half. You can also skip adding fillings and just add some on top!

Frequently Asked Questions

Why are there lumps in my batter?

No worries! If you see small lumps after whisked, that is probably just flour. You will need to strain the batter anyways, which will get rid of all the lumps!

How will I know when a crepe is done?

A crepe will typically “dry out” on top as the bottom half cooks. Once there is no runny batter on top and the crepe is lightly browned on the bottom, that’s when you flip! Cook the other side until it’s also just browned. We found that 3-4 minutes per side over medium-low heat resulted in the perfect doneness!

How do I flip a crepe?

Crepes are tender and delicate pancakes! Using tongs may rip/tear/break the crepe. We found that the best way to flip a crepe is with a very thin spatula or offset spatula. Move quickly when you flip the crepe, as you don’t want it to fold in on itself!

What texture should crepes be?

A crepe should be tender and soft, with lightly crisp edges!

front shot of three filled crepes on white plate with empty mug, a stack of plates, and unfilled crepes behind.

How To Store

If you have leftover unfilled crepes, no worries! They are super easy to store.

Once cooled, you can stack the crepes in-between pieces of parchment and place in a zip-top bag and keep in the fridge for 3-5 days. You can also freeze them for up to 3 months!

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.

Looking for more recipes like this? Here are a few you may like: Strawberries and Cream Scones, Belgian Waffles, Funnel Cakes, Strawberry Jam Filled Doughnuts, Strawberry Jam Swirled Bundt Cake

close up overhead shot of strawberries and cream crepes on white plate with two strawberries, and a strawberry half, as well as white flowers beside on plate.

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.

When you make these Strawberries and Cream Crepes, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

strawberries and cream crepes on white plate with fresh strawberries and white flowers beside, a bowl of jam, unfilled crepes, and bowl of whipped cream around.
5 from 1 vote

Strawberries and Cream Crepes

Author: Traci
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!
Prep Time: 45 minutes
Cook Time: 28 minutes
Resting Time 30 minutes
Total Time: 1 hour 43 minutes
Servings: 10

Ingredients

Strawberry Jam

  • 1 pound fresh strawberries, chopped
  • cups granulated sugar
  • ¼ cup lemon juice

Crepes

  • cups whole milk, room temperature
  • 3 large eggs, room temperature
  • 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.

Putting It Together

  • 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.

Nutrition

Serving: 1crepe | Calories: 293kcal | Carbohydrates: 43g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 44mg | Potassium: 179mg | Fiber: 1g | Sugar: 32g | Vitamin A: 486IU | Vitamin C: 29mg | Calcium: 71mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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