If you’ve never made crepes at home before, you’ll love how easy they are!

Strawberry Crepes are the perfect easy breakfast recipe! Tender thin crepes are cook quickly in a small skillet and are filled with a homemade strawberry sauce.

Top them up with whipped cream and serve for an easy breakfast any day of the week.

Strawberry Crepes on a plate with whipped cream and more strawberries

Sweet or savory, crepes are like a very thin pancake that can be served simply with powdered sugar and a spritz of lemon juice. Or they can be filled with homemade ricotta cheese or your favorite sweet or savory fillings, in this recipe we fill them with a homemade sauce to make strawberry crepes.

Ingredients for Strawberry Crepes

Crepe Batter: Similar to pancakes, crepes have the same basic ingredients: eggs, flour, milk, and oil for the pan. But it’s that little bit of extra milk that makes them spread out thin. Melted butter can be used in place of oil.

Strawberry Sauce: Simple to make, this sauce needs just fresh berries, sugar, water, and cornstarch.

ingredients to make Strawberry Crepes

How to Make Strawberry Crepes

  1. Make strawberry sauce: prep the strawberry sauce so it has a chance to cool before serving.
  2. Make batter: place all of the ingredients in a blender and pulse a few times.
  3. Cook crepes: Cook until the crepe is set and fill with strawberry sauce.

Top filled crepes with whipped cream.

Tip For Perfect Crepes

Crepe batter is best made at least 30 minutes ahead of time or up to 24 hours to remove any bubbles from the batter. Give it a gentle stir before you make your crepes.

The crepes can also be made days ahead and lightly warmed.


  • Use fresh or frozen strawberries. Frozen strawberries can have more liquid and may need extra corn starch.
  • Use a small 6-inch non stick skillet.
  • Crepes can be made ahead! Just store them in the refrigerator between sheets of parchment paper until ready to use again. Crepes will keep up to 4 days in the refrigerator.
  • You can store crepes in the freezer for up to 3 months. Place parchment paper between each crepe.
  • To reheat crepes, place on a microwave-safe plate and cover with a clean, wet paper towel. Reheat in intervals of 30 seconds until warm.

More Breakfast Favorites

Did you make these Strawberry Crepes? Be sure to leave a rating and a comment below! 

Strawberry Crepes on a plate with jar of strawberries in the background
5 from 17 votes↑ Click stars to rate now!
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Strawberry Crepes

Light, sweet, and decadent, these Strawberry Crepes with strawberry filling are sure to impress!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
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  • 1 ½ pounds strawberries (fresh or frozen) divided (approx 6 cups)
  • ¼ cup sugar
  • ¼ cup water
  • 1 teaspoon cornstarch
  • 1 cup whipped cream


  • 2 large eggs
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • a pinch of salt
  • 1 tablespoon butter


For the sauce

  • Slice ½ pound of the berries (about 2 cups) and set aside for serving. Chop the remaining strawberries into ½" pieces.
  • To make the sauce, in a medium saucepan, combine the chopped strawberries, sugar, water, and cornstarch.
  • Bring the mixture to a simmer over medium heat while stirring. Cook at a low simmer for 5 to 6 minutes or until thickened. Transfer to a bowl and set aside to cool.

For the crepes

  • In a blender, combine eggs, milk, flour, oil, sugar, and salt. Blend until smooth.
  • In a 6-inch non stick skillet, melt 1 teaspoon butter over medium heat.
  • Pour 2 tablespoons of crepe batter and quickly pick up the skillet and swirl to move the batter to the edges of pan.
  • Cook until tiny bubbles on the top pop and the crepe is set.
  • Remove and place on a plate. Repeat with remaining crepes.

For serving

  • Place 3 crepes on a serving plate.
  • Spoon strawberry sauce over crepes and top with whipped cream and remaining fresh strawberries. Fold or roll as desired.


Use fresh or frozen strawberries. Frozen strawberries can have more liquid and may need a bit of extra cornstarch.
The batter for this recipe can be made up to 24 hours in advance.
Crepes will keep in the fridge for a few days. Freeze crepes for up to 3 months with parchment paper between them.
To reheat crepes, place on a microwave-safe plate and cover with a clean, damp paper towel. Reheat in intervals of 30 seconds until warm.
5 from 17 votes

Nutrition Information

Calories: 403 | Carbohydrates: 56g | Protein: 10g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 87mg | Potassium: 435mg | Fiber: 4g | Sugar: 26g | Vitamin A: 445IU | Vitamin C: 100mg | Calcium: 133mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert
Cuisine American, French
Strawberry Crepes on a white plate with jar of strawberries and a title
close up of Strawberry Crepes with a title
Strawberry Crepes with writing
Strawberry Crepes before and after putting together with writing


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. I just made these with only one change. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. DELICIOUS! I have been craving crepes since I went Gluten Free. Thanks!5 stars

  2. Simple and easy!
    Thanks for this Holly! I made the whip cream and strawberry last night using your recipe then cooked the crepe batter this morning for brunch.
    No need to go out to spend $$$ to enjoy a strawberry crepe. No need to buy hotcake mix or any other mix for the batter.
    My husband asked for another one. Saving this.5 stars