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Stack of thin French crepes dusted with powdered sugar, folded to reveal filling of whipped cream and fresh sliced strawberries, with whole strawberries, chocolate spread in a glass bowl, and white bowls in the background

Classic Strawberries & Cream French Crepes

Delicate, paper-thin French pancakes filled with fluffy whipped cream and fresh sliced strawberries, finished with a dusting of powdered sugar.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Breakfast, Dessert
Cuisine: French
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup All-purpose flour Sifted
  • 2 large Eggs Room temp
  • ½ cup Whole milk Liquid
  • ½ cup Water Cold
  • 2 tablespoon Butter Melted
  • ¼ teaspoon Salt Fine
  • 1 cup Heavy cream Whipped
  • 1 cup Strawberries Sliced
  • 2 tablespoon Powdered sugar Dusting

Equipment

  • 1 Blender For batter
  • 1 Crepe Pan Non-stick
  • 1 Spatula Thin

Method
 

  1. Blend flour, eggs, milk, water, butter, and salt until smooth.
  2. Let batter rest for 30 minutes at room temperature.
  3. Heat a lightly greased pan over medium heat.
  4. Pour ¼ cup batter and swirl to coat pan; cook 1-2 mins per side.
  5. Fill folded crepes with whipped cream and strawberries.
  6. Dust with powdered sugar and serve with Nutella on the side.

Notes

Let the batter rest for at least 30 minutes to ensure tender crepes. Swirl the pan immediately after pouring the batter for an even thickness.