Easy Crêpes with Strawberry Sauce

This Easy Crêpes Recipe is just that - unbelievably easy and unforgettably delicious. They’re especially amazing when filled with fluffy Greek yogurt whipped cream and drizzled with fresh strawberry sauce.

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This Easy Crêpes Recipe has a long and beautiful history in our family. On special occasions - birthdays, holidays, sleepovers with friends - my husband would wake up early and start preparing the crêpes recipe that had been handed down in his family for generations. The aroma of those sweet Crêpes would waft through the house and up the stairs, to the delight of my three daughters, who would scamper down to devour them by the dozens, filled with grape jelly and covered in powdered sugar.

When my youngest was about 6 years old, she wanted to write the recipe down, as she decided that was going to be the Crêpes Master in our home. She called her Grandfather, who recalled his mother's recipe as well as he could, and she wrote it down. This is her recipe, in all its glory.

And now I'm bringing you my version of that Crêpes Recipe. A love note to my husband and children, who I wish were still small enough to be awakened to the smell of crêpes.

Ingredients

The ingredients for this Crêpes Recipe are common pantry ingredients. The only thing you may need to get are the fresh strawberries, but frozen work too!

See recipe card below for quantities.

Substitutions

These easy crêpes are also the easiest to accept substitutions and still come out amazing! Here are a few things you can do and still end up wearing a crêpes mask:

• Fresh strawberries - If strawberries aren't in season, or you just don't want to buy them, you can definitely use frozen strawberries in the sauce. Or just use a good quality strawberry preserves.
• Whole milk Greek yogurt - You can substitute with nonfat yogurt and it will still be a delicious whipped cream.
• All-purpose flour - The texture of these crêpes stays soft and tender even if you use gluten free flour in place of all-purpose flour.

Variations

Crêpes are literally a blank slate and they love to play dress up. I created this easy crêpes recipe to be not too sweet just so they would be more versatile. This way they are perfectly balanced whether adding sweet or savory fillings. Here are just a few of the infinite ways you can play with them:

• Rooty tooty fresh and fruity - In place of the strawberry sauce you can use any fruit that you want. Make a mixed berry sauce, try them with my tender maple apples, or just go for all fresh fruit.
• Lemon crepes - Instead of making the strawberry sauce, make my lemon crepes filled and drizzled with my easy lemon curd.
• Chocolate - Replace ¼ cup of flour with ¼ cup of unsweetened cocoa powder for delicious chocolate crêpes.
• Nutella - In place of the Greek yogurt whipped cream, try spreading a layer of nutella on your crêpes. It'll be great with or without the strawberry sauce but I'm all about chocolate and strawberries!
• Savory - One of my favorite ways to use leftover crêpes is to turn them into ham and cheese crêpes topped with an egg and baked in the oven.

Instructions

There are 3 components to this recipe and you can make them all the day before, for a stress free but delicious morning. You can also just make any one of the parts and use them in other recipes. Flexibility is cool 😎

1. Make strawberry sauce

Step 1: Combine strawberries, sugar, and lemon juice and cook until the strawberries are soft and the syrup has reduced, stirring occasionally, about 10 minutes. If you would like it thicker, add a cornstarch slurry.

Step 2: After adding the slurry, simmer another 2 to 3 minutes. Pour into a shallow container to speed cooling, placing in the refrigerator if possible. You can make the sauce up to 3 days ahead.

2. Make Greek yogurt whipped cream

Step 3: Whisk heavy cream and sugar to soft peaks. Add Greek yogurt.

Step 4: Continue whisking until peaks hold when whisk or beaters are lifted from the bowl. Cover and chill until ready to use. Can be made the day before.

3. Make crêpes

Step 5: In a large bowl, whisk eggs. Add milk and vanilla and whisk. Continue whisking while drizzling in melted and cooled butter. 

Step 6: Add in flour, powdered sugar, and kosher salt and whisk until fully combined. Let rest for at least 15 minutes, up to 3 days ahead.

Step 7: To a nonstick pan, or crepe pan, over medium-low heat, add butter and allow to melt. Pour in ¼ to ⅓ cup batter. (A 7 to 8 inch crêpe pan is standard and the amount of batter needed will depend on the size of your pan.)

Step 8: Tilt pan until the batter is evenly distributed.

Step 9: Cook on one side until set and lightly browned, about 1 to 2 minutes. 

Step 10: Flip and cook on the other side about 45 seconds longer. Remove from pan and flip onto a plate.

Step 11: Spread about 2 tablespoons of Greek yogurt whipped cream over surface of crêpe.

Step 12: Fold in half and then in half again, forming a triangle.

Serve: Place your folded crêpe on your plate and drizzle with as much strawberry sauce as you like. Repeat with more crêpes until your brain explodes with joy. Eat!

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