Strawberry Crêpes

Strawberry crepes are the picture-perfect breakfast or brunch for spring. Golden, paper-thin crêpes might look difficult to make, but they're just pancakes, and you know you can handle pancakes. The trick is to buzz up the batter in a blender to make sure it’s perfectly smooth, and then let it rest for 20 minutes before making the crêpes.

Fully ripe strawberries are naturally sweet and fragrant, but you can elevate the flavor further by tossing them in a light dressing made from honey, lemon, and an optional splash of Lillet Blanc, a citrusy French aperitif wine.

Learn how to make strawberry crepes. Served for breakfast or dessert, this dish is sure to impress.

What's the Difference Between a Crêpe and a Pancake?

A few differences will stand out between crêpes and pancakes, despite both having similar ingredients. First, crêpes are typically very thin. In fact, they can usually be folded to capture their fillings, whether sweet or savory.

Second, pancakes are made with a leavening agent, such as baking powder or baking soda. Crêpes are not. This means pancakes will cook up thick and fluffy while crêpes are thinner. Pancakes are also usually poured into small circles on a griddle, while crêpes are quite large and are often made on a special pan so they can be cooked one at a time. This recipe calls for making the crepes in a six-inch pan so you they are more manageable.

Ingredients for Strawberry Crêpes

Chances are, you have most of the ingredients needed to whip up this simple crepe batter. There are just seven ingredients total, eight if you count the water.

• Whole milk: Makes the batter thin and pourable.
• Eggs: Helps hold the batter together and adds a delicate bite to the crêpes once cooked.
• Granulated sugar: Adds sweetness.
• Salt: A small amount balances the sweetness of the batter.
• Flour: You won't use very much, but it provides the bulk of the body for the batter.
• Lemon zest: From one lemon, though you could skip this ingredient if you discover you’ve run out of lemons, or, if you just aren’t crazy about the taste of lemon in your pancakes.
  
• Butter: Adds richness and flavor.

What's in Honeyed Strawberries? 

You'll need a beautiful fruit filling for your crêpes, and strawberries are always a great place tos tart. Making the honeyed strawberry topping is easy and ideally should be done at least 15 minutes and up to 30 minutes before serving. For this, you need:

• Hulled and quartered strawberries: Two cups is sufficient for four servings.
• Honey: Adds sweetness to the strawberries and helps pull out some natural juices.
• Kosher salt: Balances the sweetness of the berries and honey.
• Lemon juice: Adds a bit of tartness to keep the berries from being too sweet.
• Lillet Blanc: This aperitif wine is optional, so don't rush out to buy a bottle if you won't use it again. But it adds a wonderful citrus-floral flavor to the strawberries. You can substitute another sweet wine or liquor like St. Germain and Cocchi Americano, too.
• Whipped cream: The finishing garnish. You can also add a few sprigs of mint.

How To Make Strawberry Crêpes

Making crêpes may seem complicated, but they're really not. You just need some patience and time, as you'll have to make one crêpes at a time unless you have multiple pans and can cook more than one at a time.

• Step 1. Make the crepe batter: In a blender, combine the milk, water, sugar, and salt, and blend until smooth. Add the flour, and blend. Follow that with adding lemon zest and 2 tablespoons of melted butter. Give the blender another few pulses to mix. Then, move the blender jar into the refrigerator for at least 20 minutes.
• Step 2. Make the strawberry: In a separate bowl, combine the strawberries, honey, lemon juice, salt, and Lillet blanc. The berries will soften and release juices as they sit; but you should still stir them every few minutes while they rest for 15 to 30 minutes.
• Step 3. Cook the crepês. Warm a small skillet or crêpe pan, and add butter. Swirl the melted butter around the skillet. Then, add 1 1/2 tablespoons of crêpe batter to the skillet, and swirl to spread the crepe in a circle. Cook until golden brown, then flip. Cook the other side until golden brown. Transfer completed crêpes to a plate, and keep warm.

Why Do You Rest Crêpe Batter?

It hydrates the flour and allows the eggs to marry into the rest of the ingredients. The resting period for crepe batter is crucial, so don’t skip it.

What To Serve With Strawberry Crêpes

We think strawberry crepês are perfect on their own with their juicy, fruity topping and fluffy whipped cream. But crêpes can easily take the place of pancakes in a weekend or holiday brunch, so you can complete the meal with a side of bacon or sausage. If you're serving these as part of a brunch or even lunch, you could go more savory and serve with a simple green side salad.

Why We Love This Strawberry Crepe Recipe

First of all, we love any recipe that takes advantage of strawberry season. This one highlights the strawberries with a twist that seems fancy—homemade crepes!—but is actually quite easy to make.

In addition, this recipe uses a blender to blend the crepe batter together, so there’s little cleanup involved and even less elbow grease.

Plus, it’s versatile. Serve it for a brunch gathering on a Sunday or for a midweek breakfast when your family could use a little pick-me-up. Or, make it for dessert, in which case, be sure not to skip the homemade whipped cream.

Editorial contributions by Stacey Lastoe.