Best 20 Strawberry Crepes Recipes

CREAMY STRAWBERRY CREPES

Steps:

• Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
• Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
• Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
• To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

STRAWBERRY CREME CREPES

Steps:

• In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and, if desired, food coloring. Cool. Add strawberries. , In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.

CREAMY STRAWBERRY CREPES

Steps:

• In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

STRAWBERRY CREPES

Steps:

• In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
• Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
• In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
• To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

STRAWBERRY CREPES FLAMBE

Steps:

• Fold crepes in quarters. Heat in 1 tablespoon unsalted butter in a nonstick skillet over medium-high, flipping once, until warm and crisp, 5 minutes; divide between 2 plates.
• Return skillet to heat; melt 3 tablespoons butter. Stir in packed light-brown sugar, ground cinnamon, and a pinch of kosher salt; cook, swirling pan, until darkened slightly, 1 to 2 minutes. Add halved strawberries; cook until tender, 2 minutes. Remove from heat; add silver rum.
• To flambe, return skillet to medium-high heat. If using a gas burner, carefully tilt pan away from you to ignite; if using an electric burner, use a lit long match held just above the sauce. When flame subsides (5 to 10 seconds), spoon strawberries over crepes. Return skillet to medium-high heat and reduce sauce until thickened, 1 to 2 minutes; pour over crepes. Whisk heavy cream until thickened slightly. Drizzle over crepes; serve.

CHOCOLATE STRAWBERRY CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• Spread half of the chocolate hazelnut spread on half of the crepe.
• Lay half of the strawberries on the chocolate spread.
• Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
• Repeat with the other crepe.
• Enjoy!

STRAWBERRY FILLING FOR CREPES

Steps:

• In a pot, melt butter on medium heat.
• Put in frozen strawberries.
• Dissolve cornstarch in cold water, add to pot.
• Add sugar and salt.
• Stir and turn heat down to low-medium.
• Allow to simmer until strawberries are soft.
• Smoosh strawberries.
• If you'd like a thicker consistency, allow to simmer on low heat, uncovered.
• Remove from heat and allow to cool for one minute.
• Add cinnamon and vanilla.
• Wrap in crepes. Make beautiful with fresh strawberries and powdered sugar or whipped cream.

STRAWBERRY BANANA CREPES

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. , Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes on paper towels with waxed paper in between., In a large bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon with crepes.

DESSERT CREPES WITH STRAWBERRY CREAM FILLING

Steps:

• To make strawberry cream: Combine the strawberries and sugar and chill, anywhere from an hour to overnight.
• Drain excess water from strawberries and sugar.
• In mixing bowl blend cream cheese and powdered sugar until smooth.
• Stir in reserved strawberries.
• To make dessert crepes: Beat eggs; add remaining ingredients (batter can be refrigerated up to 2 hours).
• Heat pan over med-high heat (you can use an actual crepe pan, but I just use a small frying pan).
• When a few drops of water sprinkled on the pan bounces is about the right temperature.
• Pour about 1/8 C of batter into pan, tilting to spread evenly.
• When the crepe has turned a light brown color you may or may not want to turn to brown other side.
• Turn to brown other side if batter has not set.
• Fill crepes with strawberry cream.
• May serve immedietly or chills well in the refrigerator (up to 2 days).
• Before serving I usually sprinkle a little extra powdered sugar on the crepes.
• The dessert crepe receipe will also work well with many other fillings.

STRAWBERRY MASCARPONE CREPES

Steps:

• In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour., Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes. , For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes. , Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spoon filling over crepes; roll up. Serve with strawberry topping.

STRAWBERRY CREPES

Steps:

• In a small bowl, mix strawberries with 1 tablespoon sugar. In a separate bowl, whisk cream until glossy. Add 2 tablespoons sugar and vanilla, and whisk until soft peaks form. Stir in mascarpone.
• Working one at a time, place sweetened crepe on work surface; spread about 2 heaping tablespoons mascarpone mixture over half. Sprinkle about 3 tablespoons strawberries on top and fold in half, then fold again. Continue to assemble crepes. Top with a dollop of mascarpone cream and strawberries. Dust with confectioners' sugar.

STRAWBERRY RHUBARB CREPES

Steps:

• In a small bowl, beat the eggs, milk and butter. Combine the flour, salt, nutmeg and cinnamon; add to egg mixture. Cover and refrigerate for 30 minutes., Meanwhile, in a large saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add the orange juice, orange zest and lemon juice; stir in rhubarb and strawberries. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until rhubarb is tender, stirring occasionally. Set aside., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. Stack cooled crepes with waxed paper or paper towels in between., To serve, spoon 1/4 cup filling over each crepe; roll up. Top with whipped cream.,

STRAWBERRY AND CREAM CHEESE CREPES

Steps:

• Batter:.
• Beat the eggs, milk and water. Add flour and salt, beat just until smooth. Lightly oil a crepe pan or medium skillet. Heat the pan over medium heat. When pan is hot spoon 2 tablespoons batter into pan and rotate the pan to spread evenly. When edges of crepe are browned, turn crepe onto a plate.
• Filling:
• Place cream cheese, cottage cheese and sugar in mixer. Blend until smooth. Set aside.
• Sauce:.
• Coarsely chop the strawberries. Add lemon juice and sugar. Toss lightly. When ready to serve spoon 2 tablespoons filling into each crepe and roll up. Arrange crepes seam side down on plate. Serve immediately with fruit sauce. You may top with whipped cream if desired. Enjoy!
• Makes 12 servings, 1 crepe each.

STRAWBERRY-BANANA CREPES

Steps:

• In small bowl, stir all crepe ingredients until blended. Grease 6- or 7-inch skillet with shortening or cooking spray; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
• In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon about 3 tablespoons whipped cream down center of each crepe; top with 4 or 5 banana slices. Roll up; top each crepe with whipped cream, strawberries and walnuts.

CHOCOLATE-STRAWBERRY CREPES

Steps:

• For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
• Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.
• For the filling: Mix the jam and mascarpone in a small bowl until smooth.
• Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter.
• Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve.

STRAWBERRY CREAM CREPES

Steps:

• In a large bowl, combine the biscuit mix, egg, milk and vanilla. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between, In a small bowl, beat the cream cheese, sour cream, sugar and cinnamon until blended. Spoon 2 rounded tablespoonfuls down the center of each crepe; roll up. , In a microwave-safe bowl, combine strawberries and glaze. Cover and microwave on high for 1-2 minutes or until heated through. Serve with crepes.

FRENCH STRAWBERRY CREPES

Steps:

• For the filling: toss the strawberries and brown sugar in a bowl and set aside.
• For the crepes:In a medium bowl whisk flour, egg, oil, vanilla, baking powder, cinnamon, and skim milk.
• Heat frying pan over medium heat and spray with cooking spray. Pour 1/3 a cup of the batter in the pan and make sure it evenly covers the bottom.
• Cook each side for 30-45 seconds on each side (should not be completely browned) And remove to a plate.
• When all crepes are fully cooked, spread one or two spoonfuls of cool whip into the middle, cover with a spoonful of the berry mixture. Then wrap one side of the crepe over the mix and the other side over the first. Cover with cool whip and more berry mix. Repeat and enjoy!

STRAWBERRY CREPES

Steps:

• Make crêpes:
• Sift flour, sugar, and salt. Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed). Mix in lemon rind or vanilla, cognac, and melted butter. Slowly add milk and mix until batter is consistency of thin cream. Let it stand an hour or two before making crêpes.
• Heat a crêpe pan (either 6-inch or 10-inch, according to desired size of crêpes) and rub it with butter. For each crêpe, pour a little batter into the pan, tilting about to let it run over the bottom in a fairly thin layer. When lightly browned on the bottom, turn carefully and brown other side. As each crêpe is cooked, remove it to a hot platter and keep warm. Re-butter pan as needed.
• Make filling:
• Sprinkle washed, hulled, and sliced strawberries with sugar to taste and add sherry. Let stand to mellow. Heap each crêpe with sliced strawberries, roll up and arrange in a buttered chafing dish and heat over hot water. Melt currant jelly and pour over crêpes. Add and ignite cognac. Serve with plain or whipped cream.

CREPES WITH FRESH STRAWBERRY MARMALADE AND MASCARPONE CREAM

Steps:

• Stir first 3 ingredients in medium bowl to blend. Cover mascarpone cream; chill.
• Stir strawberry preserves in heavy small saucepan over low heat until melted. Spread 1/2 tablespoon preserves over 1 side of each crepe. Fold crepes in half, enclosing preserves. Fold crepes in half again, forming triangles.
• Mix sugar and cinnamon in small bowl. Spread butter over both sides of crepes. Sprinkle cinnamon sugar over both sides of crepes. Transfer to baking sheet. (Can be made 6 hours ahead. Cover crepes and refrigerate. Keep mascarpone cream refrigerated.)
• Preheat oven to 200°F. Spray large nonstick skillet with vegetable oil spray and heat over medium-high heat. Add 6 crepes to skillet. Sauté until sugar begins to caramelize, about 45 seconds per side. Transfer crepes to another baking sheet; keep warm in oven. Repeat with remaining crepes, wiping skillet and spraying with vegetable oil spray before each batch.
• Arrange 3 crepes on each plate. Spoon Fresh strawberry marmalade over crepes. Spoon dollops of mascarpone cream atop marmalade and serve.

THREE BERRY CREPES WITH CREME ANGLAISE AND STRAWBERRY SAUCE

Steps:

• Place all crepe ingredients together and mix well.
• Allow to stand for 30 minutes.
• Make crepes in a heavy crepe pan.
• Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over pan.
• When crepes begin to bubble turn and cook other side.
• Makes 10-12 crepes.
• While the crepe mixture is'standing'combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes.
• Filling-------------.
• Blend together all ingredients and put through a fine sieve to remove pips.
• Creme Anglaise-----------.
• Bring the milk to the boil with vanilla extract.
• Beat egg yolks and sugar until pale yellow.
• Pour milk over the eggs and blend.
• Return to a low heat and stirring constantly, thicken the sauce.
• Do not BOIL.
• The mixture is'thickened' when it coats the back of a spoon.
• Cover sauce and chill in the fridge.
• TO ASSEMBLE DESSERT-------------.
• Place generous spoonfuls of berries in the centre of each crepe (dividing the mixture evenly amongst the crepes).
• Fold in the sides of each crepe to form a square'parcel'.
• Allow 2'parcels' per person.
• Spoon the Creme Anglaise on one side of a flat plate and the Strawberry Sauce on the other so that the 2 sauces just meet in the middle.
• Arrange the crepes gently on the sauce.
• Garnish each plate with a strawberry sliced in half.
• Voila!