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Look no further than Strawberry Crepes for the star dish of your next special breakfast or brunch. With tender crepes, a creamy mascarpone enriched whipped cream filling, and a strawberry compote that’s somehow even more delicious than the fruit itself, they bring the elegance of a French bistro right to your table.
Perfect for sweetening Valentine’s Day, a birthday, or Mother’s Day, these crepes are surprisingly easy to make, and all of the components can be prepared ahead of time. That means you can dazzle your loved ones with what seems like an all-day effort in just 40 minutes of active time. It’s all about making those special moments even more memorable, without spending all day in the kitchen.
Table of Contents
Ingredients You Need to Make Strawberry Crepes
For The Crepes:
- Eggs: Fresh, ideally free-range or pasture-raised, are best for flavor.
- Milk: Full-fat milk brings creamy texture and depth.
- Water: Filtered, if tap water has any noticeable taste.
- Vanilla: Pure vanilla extract for authentic and rich flavor.
- Butter: Choose butter with a high-fat content for richer crepes.
- Flour: Use plain, fresh all-purpose flour for a smoother, more consistent texture.
- Granulated Sugar: Fine, pure cane sugar works best for a smooth sweetness.
- Kosher Salt: Use kosher salt for its clean flavor and the ability to control seasoning more precisely.
- Avocado Oil: A high-smoke-point, neutral oil works best for cooking at higher temperatures without burning or adding unwanted flavors.
To Make Strawberry Compote:
- Fresh Strawberries: Look for bright, ripe berries that are firm and fragrant.
- Maple Syrup: Pure maple syrup is best for its natural sweetness and flavor complexity.
- Fine Sea Salt: Look for fine sea salt that is pure and unrefined, without added anti-caking agents or iodine, for the best natural flavor.
- Vanilla Extract: Enhances strawberries’ sweetness and adds depth.
To Make The Whipped Cream:
- Heavy Cream: Choose cream with a high fat content (at least 36%) for a richer, more stable whipped cream.
- Mascarpone Cheese: A quality brand of fresh and creamy mascarpone is key for a luxurious whipped cream texture.
- Powdered Sugar: Use fine, sifted powdered sugar for a smooth consistency.
- Vanilla Extract: Adds subtle, aromatic flavor complementing the creaminess.
- Chill the Batter: For best results, let the crepe batter chill in the refrigerator for at least an hour before cooking. This step helps the flour to fully hydrate and the batter to thicken, resulting in smoother, more consistent crepes.
- Use a Non-Stick Pan: A non-stick skillet or crepe pan will make flipping the crepes easier and help ensure they don’t tear.
- Keep the Pan at the Right Temperature: Be sure to preheat your pan properly over medium heat before pouring in the batter. If it’s too hot, the crepes will cook too quickly and may become crispy rather than soft.
- Spread the Batter Quickly: After pouring the batter into the pan, quickly tilt and swirl the pan to spread the batter evenly. This helps ensure thin, delicate crepes.
- Prepare Components in Advance: The strawberry compote and whipped cream can both be made ahead of time and stored in the refrigerator. This makes assembling the crepes a breeze when you’re ready to serve.
- Serve Freshly Assembled: Although the individual components can be prepared ahead of time, it’s best to enjoy the crepes shortly after assembling them with the cream and compote for the freshest taste and texture.
- Experiment with Folding: Crepes can be folded in quarters for a traditional presentation or rolled for a more casual look. Try both methods to see which you prefer.
- Garnish for Extra Flair: A dusting of powdered sugar, a few slices of fresh strawberries add a beautiful finishing touch to your dish.
- Swap the Berries: Can’t find ripe strawberries or looking for variety? Use raspberries, blueberries, or a mix of your favorite berries for the compote.
- Alternative Sweeteners: Replace granulated sugar in the crepes and maple syrup in the compote with honey, agave nectar, or your sweetener of choice for a different flavor profile.
- Add Citrus Zest: Brighten the flavor of the whipped cream or compote by adding a teaspoon of lemon or orange zest.
- Chocolate Drizzle: For a decadent touch, drizzle melted chocolate over the assembled crepes before serving.
- Fresh Mint Garnish: Add a refreshing touch by garnishing the finished crepes with fresh mint leaves
- Nutty Crunch: Sprinkle toasted, sliced almonds or chopped hazelnuts over the crepes for added texture and flavor.
Make Ahead Options and Storage
Refrigerate unused crepe batter for up to 2 days. Keep the strawberry compote in an airtight container in the refrigerator for up to 2 weeks and the Stabilized Whipped Cream Frosting for up to 2 days. Enjoy assembled crepes right away.
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How to Make Strawberry Crepes
Blend eggs, milk, water, vanilla, melted butter, flour, sugar, and salt until smooth, then chill the crepe batter.
For the strawberry compote, cook strawberries, maple syrup, and salt over medium heat until the mixture thickens, then remove from heat, stir in vanilla, and set aside to cool.
Heat a skillet, brush with oil, and pour batter to form thin crepes, cooking until golden before flipping, then let them cool on a plate.
Whip heavy cream, mascarpone, sugar, and vanilla extract until stiff peaks form.
Assemble crepes with a layer of whipped cream, top with compote, roll or fold, and garnish with extra whipped cream, fresh strawberries, and a dusting of powdered sugar to serve.
For the Crepes
- 2 large eggs
- 1 1/4 cups whole milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- avocado oil or other neutral oil, for coating pan (see recipe note #1)
To Make Strawberry Compote
- 1 pound sliced fresh strawberries plus more for garnish (optional)
- 3 tablespoons maple syrup
- pinch fine sea salt
- 1 teaspoon vanilla extract
To Make the Whipped Cream
- 1 1/2 cups heavy cream
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar sifted, plus more for dusting
- 1 teaspoon vanilla extract
For the Crepe Batter
- In a blender combine eggs, milk, water, vanilla, melted butter, flour, sugar and salt; blend until smooth (~20 seconds). Refrigerate for at least 1 hour. (Recipe Note #1)
To Make Strawberry Compote
- Combine strawberries, maple syrup and salt in a saucepan over medium heat; cook and stir until mixture comes to boil. Reduce heat and simmer until berries soften and mixture thickens, 8 to 10 minutes (or until it reaches your desired consistency). Remove from heat and stir in vanilla. Sweeten to taste with more maple syrup if desired. Set aside to cool (it will thicken as it cools). (Recipe Note #2)
To Make the Crepes
- When ready to cook crepes, place a plate near cooktop and heat an 8 to 9-inch carbon steel or nonstick skillet over medium heat until hot. Brush a thin layer of oil on bottom of pan (Recipe Note #3). Scoop or pour 3-4 tablespoons (scant 1/4 cup) of batter into center of pan; tilt and swirl pan to spread batter in a thin, even layer. Cook 40 to 60 seconds, until top looks dry and bottom is lightly golden brown. (Or longer for a deep golden-brown.) Carefully flip with thin spatula and cook 20 to 30 seconds more or until lightly golden. Slide onto a clean plate to cool. Repeat with remaining batter. Cover crepes lightly to cool to room temperature. (Or let cool and stack layered with parchment paper; cover tightly and refrigerate up to 1 day in advance.)
For the Whipped Cream
- Add heavy cream, mascarpone, sugar and vanilla extract to the bowl of a stand mixer fitted with the wire whip attachment (or in a large mixing bowl using a handheld mixer), whip on high until stiff peaks form, 2 to 3 minutes. Refrigerate until ready to serve (up to 2 days in advance).
Assemble Strawberry Crepes
- Spread a thin layer of whipped cream onto one crepe and top with desired amount of compote. Roll or fold crepe or fold into quarters and repeat with remaining crepes. Arrange on platter or divide among individual plates. Garnish with more whipped cream and sliced strawberries if desired. Dust with powdered sugar and serve.
- Refrigerating crepe batter allows the flour to absorb the liquid. Leftover batter will last up to 2 days in the refrigerator.
- This is a great thing to make a day or 2 in advance. Store refrigerated in an airtight container up to 2 weeks.
- Oil is a convenient alternative to butter when making crepes as butter has a tendency to burn. If you want to use butter, I recommend clarifying it first so it has a higher smoke point. See this post on how to clarify butter.
- You may have leftover whipped cream (better too much than not enough!). Cover and refrigerate for up to 2 days.
Nutrition information is automatically calculated, so should only be used as an approximation.