Who would not want to try these strawberry filled crepes? I think we all love crepes, in one way or another. They are like a more refined hot cakes’ cousin. I like them because they can be easily flavored or paired with a lot of things.

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These strawberry filled crepes are an easy to make recipe for crepes that are then filled with whipped cream and fresh strawberries. So this is one of those recipes you know everyone will love.

Plus, this time, we made sure to make these crepes look extra cute, by folding them into rectangles, sort of like, envelopes, and coloring them pink. This way they look fun apart from being delicious, of course.

To make the envelopes, just fold them from two of the oponent sides of the circle (of the crepe) hold it down, and then fold the other two sides on top of that, folding them a little less than the firsts ones (to make a rectangle instead of squares), and them flip them over, to have all the folded edges underneath and not on top.

The batter for the crepes is really easy to make, and you can whip it up quickly, to end up having these gorgeous crepes.

Now, you already know, that even if we use food coloring in this recipe, we are not really into doing so in general, so feel free to skip it altogether if you want to. It is just an extra touch if you so desire it. It, of course, does not alter the flavor or texture of the crepes. Make sure to use gel food coloring though, as it is better at not changing the texture of any batter.

If you like this recipe, make sure to go check out our classic crepes, you will love them!

Strawberry filled crepes

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 8

Course: Breakfast, Dessert, Snack

Cuisine: French

Ingredients Method

Ingredients

For the crepes:

2 tbsp (1 oz) (30 gr) unsalted butter, melted
1 tbsp (0.50 oz) (15 gr) white sugar
2 eggs
2/3 C (3 oz) (86 gr) all purpouse flour
1/4 tsp (0.042 oz) (1.2 gr) salt
1 C (8.10 fl oz) (240 ml) whole milk
Pink food coloring, in gel, enough quantity
Unsalted butter, for cooking the crepes

For the filling:

1 C (8.10 lf oz) (240 ml) whipping cream, really cold
2 tbsp (1 oz) (30 gr) white sugar
Fresh strawberries, rinsed

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Method

For the crepes:

In a large bowl, add the melted butter with the sugar and beat with a hand whisk for 30 seconds. Add the eggs one by one, beating for 10 seconds after each addition.
Beat in the flour and the salt. Make sure all the ingredients are perfectly integrated. A slightly sticky dough will form. Finally, add in the milk and the pink (or a little red) coloring if desired and beat until you get a smooth batter.

Place a large frying pan (approximately 20 cm) over medium heat with a little butter. Once it is hot, add 3 to 4 tablespoons of the batter in the center of the pan and spread it by tilting the pan as much as possible. The thinner the crepe, the better the texture. Cook for 2 minutes (no more) until it is a little dry and flip it with a spatula so that it cooks on the other side for only 30 seconds this time.
Remove the crepe from the pan and place it on a large plate with a lid to keep it warm and repeat the process with theremaining batter, greasing the pan with some butter if needed.

For the filling and to finish:

In a large bowl, add the whipping cream with the sugar and beat with an electric mixer or hand whisk for 2-3 minutes until stiff peaks form. Set aside the whipped cream in the refrigerator until needed. Separately, remove the stems from the strawberries and cut them into thin slices.

To assemble, take a crepe, add 2 tablespoons of whipped cream in the center and a few slices of strawberries on top. Fold two of its ends inwards and then the two remaining ends to close the crepe and form a filled rectangle, like an envelope.
Repeat the process for the rest of the crepes and then cut each one in half so that the filling shows. Sprinkle with some powdered sugar on top if desired.

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Strawberry filled crepes