I remember the first time I went to Paris, I made it a mission to stop and pick up a crepe from one of the street vendors. I didn’t care if I looked like an obvious tourist.
I have been eating crepes in America since I can remember, and the chance to eat a real, French one was one of my life ambitions (kind of joking, but not really).
That slightly sweet French pancake with cream and strawberries enveloped inside…mmm, I was a happy tourist indeed.
Crepes are also a favorite of mine because of how easily you can customize them.
You can do the traditional strawberries and cream, strawberries and chocolate (nutella..hello!), or even bananas and chocolate. I mean, really, the list goes on and on.
I’m going to show you today how to make a really easy crepe with a strawberry and cream filling, but feel free to fill your crepes with whatever you desire.
Crepes with Strawberries and Cream
French pancakes filled with freshly, sweetened whipped cream and strawberries.
for the crepes
- 2 eggs
- 1/4 cup butter melted
- 2 1/2 tbsp sugar
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/8 cup water
- 1/2 tsp vanilla
- tiny dash of salt
for the cream
- 1 cup heavy whipping cream
- 2-4 tbsp powdered sugar (to taste)
- 1/2 tsp vanilla extract
Whisk all the ingredients, except the flour, together. Add in the flour, a little bit at a time, whisking just until the flour has been mixed in.
Let the crepe batter rest for 10 minutes. Then, give the batter a quick whisk again before using.
Grease a non-stick, 6" skillet with unsalted butter and heat over medium heat. Pour about 2-3 tablespoons worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan.
Cook each side of the crepe for 30 seconds before loosening up the edges with a large spatula and gently lifting the crepe out of the pan. Flip over into the pan and cook the other side for another 10 to 15 seconds; remove to cool.
For the cream filling, simply beat the heavy whipping cream with a hand mixer or stand mixer until soft peaks form. Add in the powdered sugar and vanilla, then beat until stiff peaks form. Spread a layer of cream onto each crepe, add sliced strawberries, and then roll the crepe like you would a wrap.