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There is something magical about Strawberries And Cream Crepes, especially when the filling is soft, lightly sweet, and packed with fresh strawberries. The orange liqueur gives everything a bright lift that feels luxurious without trying too hard.
Serve these for brunch, a slow morning, or any moment that deserves a little romance. They feel indulgent but stay simple enough for any home cook, making this strawberries and cream crepes recipe one you will want to come back to again and again.
What Makes This Recipe So Good
These Strawberries And Cream Crepes work so well because the batter cooks into thin, tender crepes that fold beautifully around a cool, silky filling. The mix of fresh strawberries and cream feels bright and special, and the touch of orange liqueur gives the whole dish a lifted, almost celebratory flavor without adding any extra effort.
What truly sets this apart from other strawberry crepes is the balance. The filling is sweet but not too sweet, the strawberries stay fresh and juicy, and the crepes themselves act as soft little blankets that bring everything together.
What Goes Into Strawberries and Cream Crepes
A few simple ingredients come together to make tender crepes and a fresh, creamy strawberry filling.
- Fresh Strawberries: They bring natural sweetness and brightness, and macerating them helps release their juices for the perfect strawberry crepe filling.
- Heavy Whipping Cream: Whipped until soft and cloudlike, it becomes the creamy center that balances the strawberries.
- Cointreau: A small splash adds a subtle orange note that lifts the fruit without overpowering the dish.
- All Purpose Flour: The base that helps your crepes cook up tender, flexible, and easy to fold.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Strawberries and Cream Crepes
- Macerate Strawberries: Cut the strawberries into quarters, mix with the sugar and Cointreau, and let them sit for fifteen minute.
- Blend the Crepe Batter: Place all crepe ingredients in a blender and blend until the mixture is smooth, creamy, and free of lumps.
- Whisk the Batter by Hand: If not blending, whisk the eggs, oil, vanilla, sugar, and milk, then add the flour and whisk again.
- Prepare the Pan: Lightly grease a ten inch pan with butter, wipe away the excess, and warm the pan so the crepes cook evenly.
- Cook the First Side: Pour one fourth cup of batter into the pan, swirl to coat the base in a thin layer, and cook until the edges turn lightly golden.
- Flip: Gently lift the edges with your fingers or a spatula, flip the crepe, and cook the underside for twenty to thirty seconds before transferring to a plate.
- Make the Cream Filling: Whip the cream with the extra sugar and vanilla, chop half of the macerated strawberries, and fold them gently into the cream.
- Assemble: Spread the strawberry cream over a quarter of each crepe, fold into triangles, stack them, and spoon the remaining macerated strawberries on top.
These Strawberries And Cream Crepes are already a little breakfast celebration, so it helps to pair them with sides that balance all that sweetness. Think creamy eggs, something fresh and fruity, and a cozy drink to sip while you work through that stack.
For a full brunch plate, add a scoop of Cream Cheese Scrambled Eggs on the side for protein, then bring in a bright bowl of Honey Lime Fruit Salad to keep things light and refreshing. If you want to lean into the indulgence, pour mugs of Nutella Hot Chocolate and let everyone linger a little longer at the table.
Tips For Making Strawberries and Cream Crepes
- Macerate the strawberries long enough for the juices to build up because that syrup becomes part of the filling and helps the crepes taste even fresher.
- Keep the batter slightly thin so the crepes spread easily in the pan and cook into soft, flexible layers that are easy to fold.
- Let the cooked crepes rest in a loose stack under a clean towel to keep them warm and prevent the edges from drying out.
- Fold the cream gently with the chopped strawberries so the texture stays light and airy instead of dense.
Recipe FAQ’s
Make sure the batter is smooth and the pan is lightly greased. A thin, even layer of batter helps the crepes flip easily without breaking.
Fresh strawberries work best for macerating because they hold their shape, but frozen strawberries can be used in the topping once thawed and drained well.
Yes. Whisk the wet ingredients first, then add the flour and whisk until smooth. The batter should be thin and lump free.
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Macerated Strawberries and Cream Crepes
Ingredients
Macerated Strawberries and Cream:
- 2 cups strawberries , washed and divided
- 2 tablespoons sugar
- 2 tablespoons Cointreau, (adjust to your tastes)
- 1 1/2 cups heavy whipping cream
- 2 tablespoons (extra) sugar
- 1 teaspoon vanilla extract
Crepes
- 2 large eggs
- 4 tablespoons oil, or melted butter
- 1 teaspoon pure vanilla extract
- 2 tablespoons sugar
- 1 1/4 cup milk
- 1 cup plain or all-purpose flour
Instructions
For strawberries.
- Cut the strawberries into quarters. Combine the strawberries into a bowl with the sweetener or sugar and Cointreau, and mix to coat evenly and set aside for 15 minutes. While strawberries are soaking up the liqueur, prepare your crepes
For Crepes:
- Option 1: Throw all Crepes ingredients into a bullet or blender and blend until batter is lump free and creamy.
- Option 2: Whisk eggs, oil/butter, vanilla, sugar and milk until light in colour. Add the flour and whisk again until batter is lump free.
- Grease a 10-inch pan with a light coating of butter and wipe over with a paper towel. Pour ¼ cup of batter per crepe onto the center of pan, while swirling and lifting the pan to evenly coat the base and create a thin layer. Cook until the crepe is set and the edges begin to change golden in colour.
- Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds. When cooked through, remove onto a separate plate and repeat with remaining batter.
For Strawberries And Cream:
- Once the Crepes are done, combine the cream, (extra) sugar and vanilla. Chop half of the the macerated strawberries into smaller pieces and mix through the cream mix until just combined. Spread the Strawberries And Cream mixture onto a quarter of each crepe and fold in half, and then in half again. Stack them; top with remaining macerated strawberries and dust with icing sugar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For your Macerated Strawberries and Cream Crepes, is the reduced fat cream also known as cream cheese? Thank you.
P.S. I love your recipes.
Yes, it is! Thank you so much for following along with me! XOXO
Hi,
I would really love to make this recipe for my mum for Mother’s Day but I won’t be up early enough in the morning, so I’d have to so the night before. How would you recommend doing it?
Sorry I’m a bit of a newbie to cooking.
Hi Becky! I’d suggest making the crepes the night/day before; heating them up in the morning (in the microwave in 10 second increments or in the oven on a medium setting until warmed through); and preparing the filling in the morning while your crepes are warming up! I hope this helps! And Happy Mother’s Day to your mother! What a lucky mum to wake up to these for breakfast 😉
Hi Karina,
you are right, these crepes are extra special,
and I love your photos!
Thank you so much Jasmin! That truly means so much to me 🙂 Enjoy the rest of your weekend!
I want to try this recipe today but I don’t know the measurement in cups. Can you please tell me, how they are in grams? Because on internet is not precise. Thank you so much!
No worries! 1 cup of flour is generally 120g; 1 cup milk is 250ml/250g; 1 cup cream cheese is generally 250g. I hope this helps you!
These look too delicious! I have a thing for macerated strawberries too. Macerated strawberries>plain ‘ol strawberries in my book. Your photography is swoon-worthy!
Aw thank you. And so is yours! I’m absolutely 100% in love with you…I mean your blog 😉