Delicate, light, and irresistibly elegant, Strawberry Crepes with Whipped Cream are the kind of breakfast (or dessert) that feels like a celebration. Imagine paper-thin crepes, golden and buttery, folded around juicy, sweet strawberries and crowned with clouds of freshly whipped cream. Every bite is a perfect harmony of texture and flavor — soft, creamy, fruity, and just a touch indulgent.

There’s a reason this recipe has stood the test of time — it’s comfort and elegance in one beautiful bite.

Why I Love This Recipe

I absolutely love Strawberry Crepes with Whipped Cream because they combine the sophistication of French pastry with the comfort of a home-cooked treat. The crepes are tender and buttery, with slightly crisp edges that give way to a soft, melt-in-your-mouth center.

This recipe is also incredibly versatile. You can serve it for breakfast, brunch, or dessert, and it always feels special. I love that I can make the batter ahead of time, cook the crepes in minutes, and assemble them fresh with whatever fruit is in season. Most of all, it’s the kind of dish that never fails to make people smile — and that’s what cooking is all about.

Why It’s a Must-Try Dish

This dish is a must-try because it’s the perfect combination of elegance and ease. Crepes might sound fancy, but they’re surprisingly simple once you try them — and this recipe ensures perfect results every time.

Here’s why it deserves a spot in your kitchen:

• Fresh and Light: Made with real strawberries and airy whipped cream — not overly sweet or heavy.
• Versatile: Great for breakfast, brunch, or dessert — even midnight cravings!
• A Taste of France: Brings a café-style French touch to your table in under 30 minutes.
• Crowd-Pleasing: Universally loved by kids and adults alike.
• Beginner-Friendly: Simple ingredients and easy techniques — anyone can master it.

If you love dishes that feel indulgent but are simple to prepare, this is one recipe you’ll return to again and again.

Preparation and Cooking Details

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4–6 servings (about 12 crepes)
• Calories: ~220 per serving (without extra toppings)

Course and Cuisine

• Course: Breakfast / Brunch / Dessert
• Cuisine: French-inspired

Ingredients

For the Crepes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 ¼ cups milk
• 2 tbsp unsalted butter, melted (plus extra for greasing pan)
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt

For the Whipped Cream:

• 1 cup heavy whipping cream (cold)
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For the Strawberry Filling:

• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar
• 1 tsp lemon juice (optional, for brightness)

Optional Garnishes:

• Powdered sugar, for dusting
• Chocolate sauce or strawberry syrup
• Fresh mint leaves

Step-by-Step Preparation Method

Step 1: Prepare the Crepe Batter

In a blender, combine flour, eggs, milk, melted butter, sugar, vanilla, and salt. Blend until smooth and lump-free.
Let the batter rest for 10–15 minutes — this helps the gluten relax, making softer crepes.

(You can also mix by hand using a whisk, but a blender gives the smoothest texture.)

Step 2: Prepare the Strawberries

In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let sit for 10 minutes to release their natural juices.

Step 3: Make the Whipped Cream

In a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla using a hand mixer or whisk until soft peaks form. Don’t overbeat — you want it light and fluffy.
Refrigerate until ready to serve.

Step 4: Cook the Crepes

1. Heat a nonstick skillet or crepe pan over medium heat. Lightly brush with butter.
2. Pour about ¼ cup of batter into the pan, swirling quickly to coat the bottom evenly.
3. Cook for 1–2 minutes, until the edges lift slightly and the bottom is golden.
4. Flip carefully with a spatula and cook another 30–60 seconds.
5. Transfer to a plate and repeat with the remaining batter, stacking cooked crepes with parchment paper between each to prevent sticking.

Step 5: Assemble the Crepes

Lay a crepe flat on a plate. Spoon a few strawberries down the center and top with a dollop of whipped cream.
Fold or roll the crepe, then top with extra whipped cream and more strawberries. Dust lightly with powdered sugar.

Step 6: Serve and Enjoy!

Serve immediately while the crepes are warm and the whipped cream is cool and fluffy.

How to Serve

These crepes are best served fresh and slightly warm, with chilled whipped cream and juicy strawberries.
For a café-style presentation, drizzle with chocolate or berry sauce, and garnish with fresh mint or powdered sugar.

They’re perfect for:

• Sunday brunch
• Romantic breakfasts
• Mother’s Day or Valentine’s Day
• Elegant dinner party desserts

Recipe Tips

• Rest the batter: This step ensures smooth, elastic crepes that don’t tear.
• Use a nonstick skillet or crepe pan: It makes flipping effortless.
• Control the heat: Medium to medium-low heat gives even browning without burning.
• Light batter layer: Pour just enough to thinly coat the pan — thick crepes won’t fold properly.
• Keep warm: Stack crepes on a plate covered with foil to keep them warm while cooking the rest.

Variations

• Nutella Strawberry Crepes: Spread Nutella on the crepe before adding strawberries for a decadent twist.
• Chocolate Crepes: Add 1 tbsp cocoa powder to the batter for chocolate-flavored crepes.
• Lemon Berry Crepes: Add lemon zest to the batter and fill with a mix of berries and lemon curd.
• Savory Breakfast Crepes: Omit sugar and vanilla; fill with scrambled eggs, cheese, and ham.
• Banana Strawberry Delight: Add sliced bananas along with strawberries for extra sweetness.
• Whipped Mascarpone Crepes: Swap whipped cream for sweetened mascarpone for a richer flavor.

Freezing and Storage

• Refrigeration: Store leftover crepes (ungarnished) in an airtight container for up to 3 days. Reheat gently in a pan or microwave.
• Freezing: Layer cooked crepes between sheets of parchment paper, place in a freezer-safe bag, and freeze for up to 2 months.
  • To use: Thaw in the refrigerator overnight and warm in a skillet before serving.
• Whipped Cream & Strawberries: Best made fresh — do not freeze, as they lose texture.

Special Equipment Needed

• Blender or whisk
• Nonstick skillet or crepe pan
• Spatula
• Mixing bowls
• Hand mixer or whisk (for whipped cream)

FAQs

Q1: Can I make the crepe batter ahead of time?
Yes! You can refrigerate the batter for up to 24 hours. Stir before using, as ingredients may settle.

Q2: Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess moisture.

Q3: What’s the secret to perfect crepes?
A smooth batter, resting time, and even heat. Also, don’t pour too much batter — thin is best.

Q4: Can I make this dairy-free?
Absolutely. Use almond or oat milk for the batter, vegan butter, and coconut whipped cream for topping.

Q5: How do I reheat leftover crepes?
Warm them individually in a dry skillet for 20–30 seconds per side or microwave briefly (covered).

Conclusion

Strawberry Crepes with Whipped Cream are a timeless classic — elegant, simple, and utterly delicious. They capture the essence of French cooking: light, fresh, and beautifully balanced. The soft, golden crepes wrapped around sweet strawberries and topped with fluffy whipped cream create a dish that feels both comforting and luxurious.

Perfect for special mornings or whenever you want to treat yourself, this recipe brings a touch of Parisian café charm right to your kitchen. Once you make these crepes, you’ll fall in love with how easy and versatile they are — and how every bite tastes like pure happiness.