Crêpes are easy to make at home, but look fancy enough to feel special. This version is filled with orange-macerated strawberries and a drizzle of chocolate, but you can use this base crêpe recipe and fill it with both sweet and savory ingredients.
Looking for the perfect crêpe recipe? This one is a beautiful balance of light, tender crêpes filled with juicy, citrusy strawberries. A touch of orange brings out the natural sweetness of the berries, while a drizzle of melted chocolate adds indulgence. Each bite feels fresh, vibrant, and just sweet enough, making this a special treat.
Crêpes are surprisingly easy to prepare. The simple crêpe batter is made from pantry staples like eggs, flour, milk, and butter. Once it comes together, it needs a short rest in the refrigerator. This important step allows the flour to slowly absorb the liquids, resulting in tender, delicate crêpes.
One of the best things about this recipe is that you don’t need any special equipment; a regular nonstick skillet works perfectly to cook and easily flip the crêpes. You can even make the batter ahead of time, mixing it a few hours or even a day before you plan to cook. Best of all, crêpes are highly customizable: you can fill and top them with a wide variety of flavors, from fresh fruit and chocolate to savory options like spinach and cheese. Read on for more suggestions!
Table of Contents
What Are Crêpes?
Crêpes are thin pancakes that are made without adding a leavening agent like baking powder. They have a delicate, lacy structure with crispy edges and pronounced buttery flavor. They originate from Brittany in northwestern France and are a famous regional dish. There, one can enjoy crêpes for breakfast, lunch, or dinner and, of course, dessert.
There are two kinds of crêpes: sweet and savory. The sweet ones, this recipe included, are made with wheat flour and have some sugar in the batter, while the savory kind, called galettes, are made with buckwheat flour, which gives them a darker color and a nutty flavor. Savory crêpes are delicious, filled with cheese, vegetables, mushrooms, ham, and eggs.
Ingredients For Strawberry Crêpes
Crêpes are very popular because they are so fun to make and so versatile. In the spring, fresh berries and a light dusting of powdered sugar is a classic pairing. Here’s what you’ll need to make them.
For the Crêpes
- All-Purpose Flour is the base of the crêpe batter, providing structure while keeping the texture light and tender. You can also experiment with other kinds of flour, but I recommend using a good-quality unbleached all-purpose flour for this recipe.
- Sugar adds just a little bit of sweetness and helps give some color to the crêpes as they cook.
- Salt: Just a pinch of salt enhances the flavor of both the crêpe batter and the strawberries.
- Milk is the primary liquid in the batter. I prefer whole milk for this recipe, but you can also use 2%. I haven’t tried this recipe using dairy-free milk, but you could experiment.
- Water thins the batter slightly, allowing it to coat the pan more easily, creating light, less dense crêpes.
- Eggs: Three large eggs add richness and help bind the batter, giving the crêpes a tender texture with some stretch. Use large eggs, brought to room temperature.
- Butter: Melted butter adds richness and lots of flavor to the batter. I also recommend brushing the pan with more butter, or clarified butter, because it’s more heat-stable, to prevent the crêpes from sticking.
For the Strawberry Filling
- Strawberries: Look for small, ripe, sweet, spring strawberries for this recipe; the fresher the better.
- Orange zest adds a burst of citrus flavor to the strawberries.
- Orange liqueur or juice: Just a splash gives the strawberries a saucy texture and infuses them with even more citrus flavor.
- Powdered sugar is optional, but adds a touch of sweetness and a pretty look to the finished crepes.
- Chocolate: Melted chocolate makes a beautiful (optional) finishing drizzle—use good-quality semi-sweet chocolate for the best flavor.
How to Make Crêpes
The crêpe recipe does require a little patience: the batter needs time to rest, and you’ll cook the crêpes one by one. But once you find your rhythm, the process moves quickly. It’s well worth the effort for a dish that looks and tastes this special! Here’s the process step by step.
- Prepare the crêpe batter. In a small bowl, mix together 1 cup all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. In a blender, combine 1 cup milk, 1/3 cup water, 3 large, room-temperature eggs, and 3 tablespoons of melted butter, followed by the dry ingredients. Blend well until very smooth and velvety. The consistency should be like heavy cream. Cover and refrigerate for at least 30 minutes and up to overnight.
- Macerate the strawberries. Cut 1 pound hulled strawberries into quarters. Place them in a bowl and toss them gently with 1 to 2 tablespoons sugar (depending on how sweet they are), 2 teaspoons orange zest, and 1 tablespoon orange liqueur or orange juice. Cover and allow the strawberries to macerate at room temperature for at least 30 minutes so they become soft and syrupy.
- Preheat the skillet. Preheat a nonstick 8-inch skillet over medium heat for two minutes. Brush the pan generously with clarified or melted butter.
- Add the crêpe batter to the pan: Using a ladle, pour about 1/4 cup of batter into the center of the pan and then immediately swirl and tilt the pan in all directions so that the batter coats the bottom evenly before setting (you should hear a sizzling sound and it should begin to set immediately).
- Cook and flip: Cook for 45 seconds to 1 minute, or until the edges of the crêpe are lightly browned. Loosen the edges of the crêpe with a rubber spatula and, using your fingertips or the spatula, flip it carefully.
- Cook the second side. Cook briefly on the other side, less than a minute, until lightly browned. Slide the crêpe out of the pan and onto a plate. Loosely cover it with a dish towel to keep it from drying out. Repeat with the rest of the batter, greasing the pan each time and adjusting the heat as necessary.
- Melt the chocolate. Place 1/2 cup (4 ounces) chopped semisweet chocolate in a small glass bowl. Microwave in 15-second increments, stirring well after each one, until it is melted. Alternatively, use a double boiler to melt the chocolate and set it aside.
- Assemble crêpes and serve. Spoon some of the macerated strawberries over half of each crêpe, fold it in half, and then fold it once more into quarters. Dust the crêpes with powdered sugar, if you like. If using, drizzle chocolate over the crêpes and the strawberries.
Tips for Making Perfect Crêpes
People often think you need special skills to make perfect crêpes, but this could not be further from the truth. Even if the first ones do not turn out perfectly, all you need is a little practice, and you will be surprised by the results!
- If you are making them for the first time, resist the temptation to pour too much batter in the pan. Crêpes should be super thin and delicate.
- This first crêpe usually does not turn out well. This is because the temperature of the pan is not in the right range. The next one should be much better.
- Cooking time depends on the size of the pan you are using, temperature, and personal preferences. For softer crêpes, cook them less, but for crispier crêpes, go for a slightly longer cooking time.
- If you plan to make crêpes often and want to invest in a special pan designed for crêpes, look for one with low edges and a heavy bottom. Those keep the heat consistent and make flipping very easy. Some of the most traditional French crêpe pans are made with blue carbon steel, and others are made with enameled cast iron.
Sweet and Savory Crêpe Filling Options
Crêpes are so versatile and can be served in many different ways. Use this base crepe recipe with either sweet or savory fillings. They are perfect for breakfast or brunch, with a heartier filling for a light dinner, and of course, for dessert. You can make them ahead of time for a party or a crêpe bar where each guest can assemble their own, choosing from many different fillings. Here are some options.
Sweet Crêpes
- Top them only with a light dusting of powdered sugar and some fresh lemon juice – a classic French favorite.
- Add whipped cream: A little whipped cream with berries is always delicious.
- Swap the fruit: Use raspberries, blueberries, or a mix of your favorite fresh berries instead of strawberries for a colorful twist. Bananas or stone fruits are also delicious. You could drizzle the banana with date caramel for a decadent but still healthy twist.
- Add something creamy: Serve or fill the crêpes with a dollop of freshly whipped cream, whipped labneh, or Greek yogurt for extra richness.
- Open a jar: Spread your favorite honey or jam—like apricot, raspberry, or fig—inside the crêpes for a quick and easy treat.
- Add nut or seed butters: Go rich and indulgent by adding almond butter, peanut butter, pistachio butter, hazelnut-chocolate spread, or a dark chocolate tahini to your crêpes.
- More sweet fillings:
- Tangy olive oil lemon curd
- Quick Berry Compote
- Sautéed apples with cinnamon, nutmeg, and cardamom
- Strawberry-Rose Compote
Savory Crêpes
- Add mushrooms: Sauté mushrooms or use the filling from our Savory Mushroom and Leek Galette to fill crêpes for an earthy, savory option.
- Add meat: Layer in thin slices of smoked ham, prosciutto, or turkey.
- Use a cheese filling: Fill with soft herbed cheese, goat cheese, or ricotta.
- More savory fillings:
- Sautéed spinach or creamed spinach
- Scrambled egg
- Smoked salmon
More Strawberry Recipes
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Crêpes with Strawberries and Chocolate
Ingredients
For the Crêpes
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup milk
- 1/3 cup water
- 3 large eggs, at room temperature
- 3 tablespoons butter, melted and cooled
- Clarified or melted butter, for brushing the skillet
- Powdered sugar (optional)
- 1/2 cup chopped semisweet chocolate (4 ounces) (optional)
For the Strawberries
- 1 pound strawberries, hulled
- 1 to 2 tablespoons sugar (depending on how sweet the strawberries are)
- 2 teaspoons orange zest
- 1 tablespoon orange liqueur (such as Grand Marnier) or orange juice
Instructions
- Prepare the crêpe batter. In a small bowl, mix together the flour, sugar, and salt. In a blender combine the milk, water, eggs and 3 tablespoons of melted, cooled butter, followed by the dry ingredients. Blend well until very smooth and velvety. The consistency should be like heavy cream. Cover and refrigerate for at least 30 minutes and up to overnight.
- Macerate the strawberries. Cut the strawberries into quarters. Place them in a bowl and toss them gently with the sugar, orange zest, and the orange liqueur or juice. Cover and allow the strawberries to macerate at room temperature for at least 30 minutes so they become soft and syrupy.
- Preheat the skillet. Preheat a nonstick 8-inch skillet over medium heat for two minutes. Brush the pan generously with clarified or melted butter.
- Cook the crêpes: Using a ladle, pour about 1/4 cup of batter into the center of the pan and then immediately swirl and tilt the pan in all directions so that the batter coats the bottom evenly before setting (you should hear a sizzling sound and it should begin to set immediately). Cook for 45 seconds to 1 minute, or, until the edges of the crêpe are lightly browned. Loosen the edges of the crêpe with a rubber spatula and, using your fingertips or the spatula, flip it carefully. Cook briefly on the other side, less than a minute, until lightly browned. Slide the crêpe out of the pan and onto a plate or a rack. Loosely cover it with a dish cloth to keep it from drying out. Repeat with the rest of the batter, greasing the pan with a bit of butter each time and adjusting the heat as necessary.
- Melt the chocolate. Place chopped chocolate in a small glass bowl. Microwave in 15-second increments, stirring well after each one, until melted. Alternatively, use a double boiler to melt the chocolate and set aside.
- Assemble crêpes and serve. Fold each crêpe in half and then into quarters and arrange two or three on a plate. Top with some macerated strawberries and serve. You could also spread some of the macerated strawberries over half of each crêpe, fold it in half and then fold it once more into quarters. Dust the crêpes with powdered sugar, if you like. If using, dip the tines of a fork in the melted chocolate and use it to drizzle chocolate over the crêpes and the strawberries.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- If you do not have a blender, you can still make the recipe using just a bowl, a wooden spoon and a whisk. If you see any lumps in the batter, strain it through a fine mesh sieve.
- This first crêpe usually does not turn well. This is because the temperature of the pan is still not in the right range yet. The second one is usually better.
- Cooking time depends on the size of the pan you are using, temperature, and personal preferences. For softer crêpes, cook them less, but for crispier crêpes, go for a slightly longer cooking time.
- How to store: Cool crêpes thoroughly and then stack them one on top of one another. Do not worry about them sticking—they won’t! Place the stack in an airtight container or a freezer bag, squeezing out as much air as possible. Refrigerate them for up to 3 days, or freeze them for up to 2 months. Thaw the stack overnight in the refrigerator before using.
- Store any extra macerated strawberries separately in an airtight container and use them within a day or two—they’re delicious with Greek yogurt, in a lemon yogurt parfait, with chia seed pudding, or oatmeal, too!
- To reheat: Warm individual crêpes in a non-stick skillet over medium heat, with a tiny bit of butter. To reheat a whole stack, wrap it in foil and place in a 350°F oven for 10 minutes.
Nutrition
Chocolate Tahini with Sea Salt
Drizzle this sweet and salty sauce over crêpes, stir it into overnight oats, and add indulgence to your morning yogurt. It goes with almost anything!
