Light, bright, and irresistibly creamy, these Strawberry & Lemon Cream Crepes bring together silky crepes, tangy lemon curd, and juicy strawberries for a dessert that feels like sunshine on a plate. Ready in just over an hour, they’re perfect for brunch or an elegant treat.
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Why You’ll Love These Strawberry & Lemon Cream Crepes
These crepes combine the fresh sweetness of strawberries with the smooth, zesty richness of lemon cream. The batter is simple, and once rested, it cooks into thin, soft layers that fold beautifully. You can prepare them ahead, which makes them great for special breakfasts or gatherings. Their light texture and bright flavors also make them a lovely spring or summer dessert, perfect for Mother’s Day brunch or any time you want a touch of elegance without the fuss.
Ingredients You’ll Need
Ingredients for the Crepe Batter
You’ll need 1½ cups milk, 4 eggs, 1 cup flour, 1½ teaspoons sugar, and a pinch of salt. Use about 8 teaspoons butter for cooking. These ingredients come together to make soft, golden crepes.
Ingredients for the Lemon Cream Filling
Whip together ½ cup lemon curd and ½ cup heavy cream. Stir in chopped fresh strawberries for color and sweetness.
Optional Garnishes
Add extra lemon cream sauce and fresh strawberries on top for a pretty, bakery-style finish.
How to Make Strawberry & Lemon Cream Crepes
Make the Crepe Batter
Whisk milk and eggs in one bowl, then combine flour, sugar, and salt in another. Slowly mix the dry ingredients into the wet ones until smooth. Let the batter rest for about an hour. This helps the flour absorb the liquid, giving you tender crepes that won’t tear.
Cook the Crepes
Heat a nonstick skillet over medium heat and brush it lightly with butter. Pour 2–3 tablespoons of batter and swirl to spread it thin. Cook until the surface looks dry, then flip carefully and cook for another 15–20 seconds. Transfer each crepe to a rack. Keep stacking with parchment in between to prevent sticking.
Prepare the Lemon Cream Filling
Whip lemon curd and heavy cream together on high speed until thick and airy. The texture should be smooth but sturdy enough to spread or pipe.
Assemble and Serve
Spoon lemon cream and strawberries inside each crepe. Fold or roll, then top with a little extra cream and a fresh strawberry slice. Serve right away for the best flavor and texture.
Tips for Perfect, Tender Crepes Every Time
Always let the batter rest so the gluten relaxes, making the crepes soft. Keep your pan evenly heated; if it’s too hot, the crepes will brown before they’re cooked through. Use just enough butter to prevent sticking. Stack cooked crepes with parchment paper to avoid tearing. If you make them ahead, refrigerate and warm gently before filling.
Storage and Make-Ahead Notes
Let the crepes cool completely before stacking them with parchment paper between each layer. Store them in an airtight container in the fridge for up to three days. When ready, reheat lightly in a skillet and fill just before serving. They’ll stay soft and flexible even after chilling.
Serving Suggestions and Variations
You can switch up the fruit and cream! Try blueberries, raspberries, or even peaches with vanilla cream. For extra indulgence, drizzle melted white chocolate or strawberry sauce on top. These crepes also pair beautifully with your favorite coffee or as part of a larger brunch spread. You can even use a crepe mix breakfast shortcut if you’re short on time.
Nutrition Snapshot
Each serving is about 252 calories, with around 24 grams of carbs, 7 grams of protein, and 14 grams of total fat. The lemon cream adds sweetness without being heavy, while fresh strawberries bring a light, refreshing finish that balances every bite.
FAQ
What are the ingredients in strawberry crepes?
They typically include flour, eggs, milk, sugar, and butter for the crepe batter, plus strawberries and cream for the filling.
What are the 3 ingredients in crepes?
At their simplest, crepes use milk, eggs, and flour.
What is the story behind the Strawberry Crepe Cookie?
It’s inspired by the idea of wrapping sweetness and fruit together — much like traditional crepes enjoyed across Europe.
How to build strawberry crepe?
Layer or roll the crepes with lemon cream and strawberries, then top with more cream and fruit for garnish.
Other Recipes You May Enjoy
- Easy Chocolate Pie Recipe
- Magic Lemon Cobbler
- No-Bake Pumpkin Cheesecake Balls
- Apple Crumble Cheesecake
- Best Key Lime Angel Food Cake
Conclusion
These Strawberry & Lemon Cream Crepes blend freshness and creaminess in every bite. They’re easy enough for a weekend breakfast yet special enough for celebrations. Try them soon and share your creation — and don’t forget to visit Ellie’s Pinterest for more bright, beautiful desserts that bring joy to your table.
Strawberry & Lemon Cream Crepes
Equipment
- Mixing bowls For whisking batter and mixing cream
- Whisk or hand mixer To combine ingredients and whip the filling
- Nonstick skillet Essential for thin, even crepes
- Spatula For flipping crepes carefully
- Cooling rack Prevents crepes from sticking
Ingredients
- 1½ cups milk
- 4 eggs
- 1 cup all-purpose flour
- 1½ teaspoons sugar
- 1 pinch salt
- 8 teaspoons butter, for cooking
- ½ cup lemon curd
- ½ cup heavy whipping cream
- 1 cup fresh strawberries, chopped
- Extra lemon cream and strawberries for garnish (optional)
Instructions
- Whisk the milk and eggs in a large bowl. In another bowl, mix flour, sugar, and salt. Slowly combine wet and dry ingredients until smooth. Refrigerate batter for about 1 hour.
- Heat a nonstick skillet over medium heat with a bit of butter. Pour 2–3 tablespoons of batter and tilt the pan to spread thinly. Cook until dry on top, flip, and cook 15–20 seconds more. Transfer to a rack and repeat with remaining batter.
- Whip lemon curd and heavy cream together at high speed for 3–5 minutes until thick and fluffy.
- Fill each crepe with lemon cream and chopped strawberries. Fold or roll, then top with extra cream and strawberries before serving.
