These Roasted Strawberry Crêpes add the perfect balance of simplicity, sophistication and indulgence to your weekend breakfast. Traditional French Crepes are served filled with sweetened whipped cream and juicy, vanilla roasted strawberries. The intense strawberry pairs perfectly with the delicate, paper thin crêpes.
With a French Mum, growing up, crêpes were not a treat served once every blue moon. We had them regularly. And not just on the weekends. I count myself lucky that we could have such a delicious breakfast so often.
Making crêpes has continued on as a tradition in my own household as all three of my girls adore them (and let’s not forget my husband Anthony - he’s a fan too!!). Whether they are Lemon Crepes served with a Lemon Syrup, Wholewheat Crepes filled with a Tangy Lemon Curd, or these divine Crêpes with roasted strawberries, my family enjoys them all.
We all love our strawberries at home but when they are out of season they can be a little disappointing on the flavour front. Roasting them is the answer. By tossing the strawberries in a little bit of sugar or vanilla extract and roasting them draws out their sweetness and intensifies their flavour. And the sticky juice that's created from them baking is like a little pot of liquid gold. Heavenly. These strawberries are incredible spooned over ice cream, swirled through yogurt or served with cream with these crêpes.
Why you'll love this recipe
- Uses store cupboard ingredients. All the ingredients to make crêpes are all basic refrigerator/pantry ingredients making them an easy option to make without having to do that extra grocery store trip!
- The batter can be made in advance. The batter actually BENEFITS from being made in advance. Allowing the flour to hydrate and gluten to relax in the fridge actually makes for more tender crêpes the next day. Make it up the night before and refrigerate ready for the next morning. The roasted strawberries and sweetened cream can also be made in advance and refrigerated until ready to serve. Takes the stress out of your mornings!
- These French crêpes keep well. They are great to have on hand for a quick snack. Warmed in the microwave for a couple of seconds and served with your favourite condiment, they make a great snack option.
- Flour: Provides structure to the batter. Use plain (all-purpose flour), not self-raising flour.
- Sugar: Only a little needed to provide sweetness.
- Salt: Added for taste.
- Eggs: Use large eggs. They bind the ingredients of the batter together.
- Milk/water: A traditional and essential addition to your crêpes batter adding flavour. I use whole milk. The cold water results in extremely light and tender crêpes.
- Butter: Adds flavour, keeps the crêpes soft and helps to prevent the crêpes from sticking to the pan.
- Roasted strawberries. Fresh strawberries, sugar and vanilla extract tossed together and roasted. Add chopped basil or thyme leaves or grated lemon zest for added flavour.
- Sweetened whipped cream (creme chantilly). Made with double (heavy) cream, powdered icing sugar and vanilla extract and whipped into soft, cloudy peaks.
- Fresh strawberries. An optional extra but its always lovely to add freshly chopped fruit.
Now that we know the ingredients needed for these delicious crêpes with roasted strawberries let's deep dive into how to make strawberry crêpes. The below instructions and process images will ensure that you have zero problems succeeding at this beautiful breakfast/brunch.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Makes crêpes batter
1. Whisk together dry ingredients. Place flour, sugar, salt and lemon zest (this is optional to add) and whisk well together. (Image 1)
Whisk together wet ingredients: In a separate bowl add in the eggs and beat well. Add the milk, water and melted butter and whisk to combine. (Image 2)
2. Add wet mixture to dry: Add ¼ of the egg mixture into the flour. (Image 3) Whisk until a thick but smooth paste forms. (Image 4)
Incorporate the remaining wet mixture: Whilst continuously whisking, slowly add in the remaining egg mixture and mix to combine until the batter is smooth. (Image 5) Adding in the liquid gradually helps to prevent a lumpy batter. (Image 6)
Let the batter rest: Cover the batter with cling wrap and refrigerate for at least one hour (or overnight).
TIP: By allowing the batter to rest, the flour has a chance to hydrate from the moisture and it also allows for the gluten developed when mixing the batter together, to relax. This results in more tender crêpes.
3. Toss strawberries in flavouring. I’ve added sugar and vanilla extract to the strawberries as the sugar helps sweeten them as they roast and the vanilla extract draws out even more flavour. Toss them all together in a baking dish (Image 7)
Roast Strawberries. Place in the oven for 20-25 minutes or until the strawberries are softened, and juices have thickened and gone sticky. (Image 8) Toss the strawberries halfway through the cooking time.
TIP: Add other flavourings to the strawberries before roasting. Grate some lemon or orange zest, sprinkle with thyme leaves or chopped basil, or add a spoonful of balsamic vinegar. Toss these additions with the strawberries and roast as normal for a wonderful twist on the flavour.
Make sweetened whip cream (Créme Chantilly)
4. Add ingredients to bowl and whip. Double cream, vanilla extract (or paste) and powdered sugar are added to a medium mixing bowl (Image 9) and then beaten until soft peaks form. (Image 10). You can do this in an electric stand mixer, with handheld beaters or with a whisk by hand.
TIP: It's super easy to over whip the cream. If using a stand mixer or handheld beaters then stop the machine when the cream has started to thicken, remove the whisk or beaters and use them to whip the cream by hand. You maintain control and are unlikely to over whip.
5. Prepare crêpes pan, frying pan or skillet. Heat a crêpes pan or non-stick frying pan then lightly grease with melted butter. (Image 11)
Pour batter into your heated pan. Remove the crêpes batter from the fridge and give it a quick whisk. Pour a scoop of batter into the centre of the hot pan and swirl around until the base of the pan is coated as thinly as possible. (Image 12) Cook for about 1 to 2 minutes until you see the edges of the crêpes turning slightly crispy and golden and the underside is set.
TIP: When pouring the batter into the pan and swirling it around- if it doesn't coat the base fully and you have some holes, simply drip the batter to fill the holes up. Easy!
Flip the crêpes: Once the edges are slightly dried and the underside is golden and set, flip the crêpe with a rubber spatular and cook for a further 30-60 seconds or so until golden brown. (Image 13)
Cook more crêpes! Place cooked Lemon Crêpes on a plate and repeat the process until all the batter is used and you have a pile of steaming hot crêpes to enjoy. (Image 14)
TIP: Make sure to give the batter a quick stir each time you scoop the batter to pour into the pan.
Serve crêpes with sweetened whipped cream, the delectable roasted strawberries and a couple of freshly sliced strawberries.
The crêpes plus filling make enough for 6 servings, but that's at a conservative 2 crêpes per portion with a dollop of cream and spoonful of roasted strawberries on each. In full transparency, I can easily eat three!! SO feel free to double the recipe (you can use the toggle in the recipe), and then you have some leftovers for the next day too. (See storage instructions later on in the post.
Eating beautiful crêpes with cream and the flavour bomb that is strawberries, is like being transported to France for the day. I just want to say ‘oui our our’ to everything and chef’s kiss to it all.
But, here are some variations of what to serve with strawberry crêpes so that you can customise them and make them your own.
- Cream Cheese Filling: For a tangy addition to the whipped cream, add in 80g (⅔ cup) of Philadelphia cream cheese to the cream and whip together until smooth and soft peaks form.
- Greek Yogurt: Want a healthier alternative to sweetened whipped cream? No problem! Fill crêpes with Greek yogurt swirled through with the roasted strawberries.
- Macerated strawberries: Don't fancy roasting strawberries but still want to get the most out of those juicy strawberries. Macerating them will elevate their taste. Toss sliced strawberries in 1 teaspoon of vanilla extract and sugar and leave for half an hour. The strawberries will release all their lovely juices and become delectable!!
- Chocolate decadence: When I first published this post I included drizzled chocolate in the recipe. I removed it as I felt it one element to much and didn't want to overcomplicate it. But adding chocolate ganache is incredible. So here's how: Heat 180ml double cream until simmering at the edges and pour over 100g chopped dark 70% chocolate. Let sit for five minutes and whisk until the chocolate is fully melted and the ganache is smooth. Drizzle over your filled cream. The combination of warm chocolate sauce, cream and roasted strawberries is heavenly!
- Mixing the ingredients. When making the batter, add the liquid ingredients into the dry ingredients gradually whilst whisking constantly. This prevents large lumps in the batter.
- Chill the batter. Chill for one-hour minimum. This allows the batter to rest and flour to hydrate resulting in tender, light crêpes that shouldn’t tear when cooked.
- Consistly thin crêpes. For a 24 cm (9 inch) crêpes pan, I pour in 60 ml (¼ cup) batter for each crêpes. This coats the pan perfectly and prevents the crepes from being too thick. The thicker they are, the more rubbery they’ll get.
Frequently asked questions
I own an amazing Le Creuset Crêpes Pan. I LOVE the quality that you get with such a beautiful product. I know that my crêpes will never stick and with the low side, it’s so easy to slide a rubber spatula under the crêpe to flip it. I make a ton of crêpes every year so a pan like this is well worth the investment as it will last a lifetime if you look after it.
That being said, you can most definitely make beautiful crêpes in a non-stick frypan.
If you're short of time and want to speed up the process, then add all the ingredients to a blender and mix until the batter is smooth- this should take only 15 seconds or so. I do recommend refrigerating the batter if you can but if pressed for time then go right ahead and start making those crêpes!
Frozen strawberries are a great alternative when fresh strawberries are out of season and unavailable or if the fresh ones just aren’t at their most appealing. Frozen strawberries are always picked at their ripest, at the height of the season and frozen immediately, maintaining their freshness and taste. And we can keep a bag in the freezer all year long. Handy!
You don't need to thaw them before roasting but will need to add time to their roasting time. Also, they can be a tad sharper in taste to fresh strawberries so add more sugar if necessary.
Absolutely. In fact, the batter needs to be made in advance, to allow it to rest. Prepare the batter the night before use, cover with cling wrap and refrigerate. Prepare the crêpes and syrup as per the instructions.
This recipe is perfect for savoury crêpes. Just omit the sugar from the batter and of course the sweetened cream and roasted strawberries. Add Gruyere cheese, sliced ham and mushrooms for a delicious savoury recipe. These Galettes de Sarrasin also give me serious dinner inspiration!
How to store and freeze
To store: Fold each crepe into four or roll them up individually and wrap them in cling wrap. Place the wrapped crêpes in an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days. Microwave for 10-20 seconds to warm.
Store cream and roasted strawberries in separate airtight containers in the refrigerator for up to 3 days.
To freeze: Yes, cooked crêpes can be frozen. Wrap the crêpes in cling wrap and place in an airtight box and freeze for up to 2 months. Place overnight in the refrigerator to thaw and warm in the microwave.
Tools you’ll need
- Crêpes Pan: I make a lot of crêpes, so my crêpes pan was a worthwhile investment. I know my crêpes will never stick in it and I love the low sides that allow me to slide my spatula under to flip them. By all mean use a non-stick frying pan or skillet if that is what you have on hand though.
- Large Mixing Bowl: It makes it easier to whisk all the ingredients into a large mixing bowl without splattering batter over the edge.
- Whisk: The easiest way to incorporate the wet into the dry ingredients and to get rid of any lumps whilst whisking. Also needed to whip that sweetened cream.
- Rubber Spatula: The best utensil for sliding under the crêpe to see if it is browned on the bottom and then flipping over. The rubber means you won't be at risk of scratching the pan.
More recipes filled with strawberries that you may like
If you tried this Strawberry Crêpes recipe or any other recipe on my website, please let me know how you go in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!
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This post was originally published in August 2019 but has been updated with new photos, new content and a revised recipe.
Roasted Strawberry Crêpes Recipe
- 150 g plain flour (all-purpose)
- 15 g granulated sugar
- ¼ tsp fine salt
- 3 large eggs, room temperature
- 420 ml whole milk
- 30 ml cold water
- 15 g unsalted butter melted and cooled, plus extra for greasing
- 150 g strawberries, hulled and quartered
- 15 g sugar
- 1 tsp vanilla extract
Sweetened cream (créme chantilly)
- 240 ml double cream (heavy cream)
- 15g powdered icing sugar (confectioners’ sugar)
- 1 tsp vanilla extract
To serve, optional
- Fresh strawberries, sliced
- Prepare dry and then wet ingredients. In a large bowl, add the flour, sugar, salt and lemon zest and whisk well to combine. In a separate medium-sized bowl, add the eggs and beat well. Add the milk, water and cooled butter to the eggs and whisk together.
- Combine wet into dry ingredients. Into the bowl with the dry ingredients, pour ¼ of your egg mixture and whisk until a thick but smooth paste forms. Whilst whisking continuously, slowly pour in the remaining egg mixture and whisk until well combined. This can be done with a handheld electric beater or in the bowl of a stand mixer fitter with a whisk attachment for ease. The batter should be lump-free. (See tip in notes if you have lumps remaining). Cover the batter with cling wrap and refrigerate for 1-hour minimum or overnight if making the batter in advance.
- Roast the strawberries. Whilst the batter is chilling, preheat the oven to 180°C (350°F). In a baking tray add your strawberries, sugar, vanilla bean extract and mix everything together so that the strawberries are coated. Bake for 25 to 30 minutes stirring halfway through. The strawberries should be extremely soft. Remove from the oven and set aside.
Sweetened whipped cream (créme chantilly)
- Whip the cream. In a medium bowl, add the cream, powdered icing sugar and vanilla extract and using handheld beaters of whisking by hand, whip the cream until soft peaks form.
Cook the crêpes
- Prepare pan, pour and cook crepes. Remove the batter from the fridge and give it a quick whisk. Heat a crêpes pan or non-stick frying pan/skillet on medium heat on your stovetop and lightly grease with melted butter. Pour 60 ml (¼ cup) of batter into the centre of the pan, and whilst lifting the pan, tilt it so that the batter coats the pan's surface. If there are any gaps, then just add a couple of drops to fill them in. Cook for 1 to 2 minutes until the edges start to dry out and turn golden and the underside of the crêpe is set.
- Flip crêpes. Using a rubber spatula, slide it under the crêpes and flip it over. Cook for another 30 seconds or so until golden brown. Slide the crêpe onto a plate and repeat the process with the remaining batter until you have a pile of warm crêpes. You should get between 10-12 crêpes depending on how thick you make them.
- Place one crêpe on your plate, add a dollop of sweetened whipped cream and a spoonful of roasted strawberries, fold over the edge of the crêpes. If desired, spoon over more roasted strawberries and add freshly sliced strawberries. Eat and enjoy!
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.