Description
Tender crepes filled with sweet strawberries and Chantilly cream, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
- 1 cup fresh strawberries, sliced
- Strawberry sauce (optional)
Instructions
- Whisk flour, eggs, milk, melted butter, sugar, and vanilla until smooth.
- Heat a non-stick skillet over medium heat and grease with butter.
- Pour 1/4 cup of batter into the skillet, swirling to coat evenly.
- Cook for 2–3 minutes until edges lift and bottom is golden; flip and cook for another 1–2 minutes.
- Stack finished crepes with parchment paper in between.
- Beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread cream on a warm crepe, add strawberries, and drizzle with sauce if desired.
- Roll or fold crepes and serve immediately.
Notes
For best results, rest the batter for 20-30 minutes and keep the crepes warm until serving.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 250
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg