Fresh Strawberry Crepes – a delicious recipe with eggs, flour, salt, butter, milk, water. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Put crepe batter ingredients in blender and blend until smooth. Heat two small buttered crepe pans until hot (about 8 inch pans) and divide about one fourth cup batter between two pans. Quickly rotate pans to allow batter to spread evenly. When edges can be eased from sides of pans, turn crepe over and brown slightly.
2
Combine together filling ingredients, except strawberries, in blender or mixer. Place 1/4 cup filling on half of crepe. Top with 1/4 cup fresh strawberries. Fold warm crepe in half and frost with generous amount of sour cream. Sprinkle with brown sugar and garnish with one strawberry. Makes 6 crepes.
3
NOTE: Crepes covered with plastic wrap can be warmed in microwave oven for a few seconds before filling.
526
kcal
Calories
39
g
Fat
31
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 2 eggs, 1/2 cup flour, 1/4 teaspoon salt, 1 tablespoon melted butter, and more.
Yes, Fresh Strawberry Crepes falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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