Easy Crêpes with Strawberry Sauce

Strawberry crêpes with whipped Greek yogurt, cream, and strawberry sauce on a flowered platter.

5 from 7 votes

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.

Prep Time30

Cook Time20

Total Time50

Course: Breakfast, Brunch, Dessert

Cuisine: French

Servings: crêpes

Calories: 213kcal

Author: Cynthia Christensen

Equipment

Ingredients

Crêpes

4 large eggs
2 cups milk
1 teaspoon vanilla paste or extract
1 ¼ cups all-purpose flour
¼ cup powdered sugar plus more for dusting finished crepes
⅛ teaspoon kosher salt
2 tablespoons butter melted

Strawberry sauce

2 cups strawberries quartered, from 2 pints, plus more for garnish
½ cup sugar
1 tablespoon lemon juice
1 tablespoon water optional
1 tablespoon cornstarch optional

Greek yogurt whipped cream

1 cup heavy cream
1 cup Greek yogurt
2 tablespoon granulated sugar
⅛ teaspoon kosher salt

US Customary - Metric

Instructions

Make strawberry sauce

Combine strawberries, sugar, and lemon juice in a medium saucepan and bring to a boil. Lower heat to a gentle simmer and cook until the strawberries are soft and the syrup has reduced, stirring occasionally, about 10 minutes.
Mash the berries with a fork, the back of a spoon, or a potato masher, to desired consistency and simmer another 10 minutes. Remove from heat and let cool completely. it will thicken more when completely cooled or chilled.
If you would like your sauce a little bit thicker, whisk together 1 tablespoon of water with 1 tablespoon of cornstarch and add to simmering strawberry sauce. Simmer another one or two minutes, or until thickened. Remove from heat and let cool completely.

Make Greek yogurt whipped cream

Add heavy cream and sugar to a medium bowl. Using a whisk or a hand mixer, whip to soft peaks. Add yogurt and continue mixing until peaks hold when whisk or beaters are lifted from the bowl. Cover and chill until ready to use.

Make crepes

In a large bowl, whisk eggs. Add milk and vanilla and whisk. Continue whisking while drizzling in melted and cooled butter. Add in flour, powdered sugar, and kosher salt and whisk until fully combined. Allow to rest at least 15 minutes, up to 3 days ahead.
In an 8 to 10 inch nonstick skillet, set over medium heat, add ½ teaspoon butter and allow to melt. Add ¼ to ⅓ cup batter and tilt pan until evenly distributed. If there are bare spots, this is the time to add more batter to those spots to fill them in.
Cook on one side until set and lightly browned, about 1 to 2 minutes. Flip and cook on the other side about 45 seconds longer. Remove from pan and flip onto a plate.
Roll or fold the crepes and serve with Greek yogurt cream, and strawberry sauce. Dust with powdered sugar.

Notes

Batter can also be made with an immersion blender or in a standing blender.

Allow the batter to rest in the refrigerator for at least 30 minutes. Alternatively, the batter can be made up to 3 days ahead of time.

My preferred way to serve these crêpes: lay one crêpe on your plate. Spread a couple of tablespoons of yogurt cream all over its surface. Fold in half, and then in half again, forming a crêpe triangle. Dust with powdered sugar and drizzle with strawberry sauce, and finish with some fresh strawberry slices. Assemble a couple more crêpe-angles and enjoy!

Nutella crêpes: lay one crêpe on your plate. Spread with a couple of tablespoons of nutella. Fold in half, and then in half again, forming a crêpe triangle. Dust with powdered sugar and drizzle with strawberry or chocolate sauce. Garnish with fresh strawberries.

Nutrition