Strawberry Crepes & Cream

Instructions

Step 1 In a mixing bowl whisk together flour, eggs, milk, melted butter, sugar, salt, and vanilla extract until the batter is smooth.
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Step 2 Let the batter rest for about 15 minutes to allow the flour to fully hydrate.
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Step 3 Heat a nonstick skillet over medium heat and lightly grease it with butter.
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Step 4 Pour about 1/4 cup of batter into the pan and swirl to coat the bottom in a thin layer.
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Step 5 Cook for about 1–2 minutes until the edges lift slightly, then flip and cook another 30–45 seconds.
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Step 6 Transfer the crepe to a plate and repeat with the remaining batter.
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Step 7 In a bowl combine sliced strawberries with 2 tablespoons sugar and let them sit for 10 minutes to release their juices.
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Step 8 In a separate bowl whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
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Step 9 Fill each crepe with strawberries and whipped cream, then fold or roll them.
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Step 10 Top with extra strawberries, whipped cream, powdered sugar, and optional chocolate drizzle before serving.

Storage and Reheating Tips

Store leftover crepes separately from the filling in an airtight container in the refrigerator for up to 2 days. Reheat crepes in a skillet over low heat or briefly in the microwave until warm. Assemble with fresh strawberries and whipped cream just before serving for the best flavor and texture.