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French Crêpes with Strawberries
I first tried crepes in Paris, and now—every time I return to France—they’re one of the first things I hunt down. Warm, delicate, and just barely sweet, they’re pure comfort wrapped in nostalgia. Back home, I started making them myself and quickly realized they’re way easier to pull off than they look. All you really need is a good nonstick skillet or crepe pan (this one is my go-to), and a little patience on your first try. Once you get the swirl and flip down, they come together quickly—and they freeze beautifully, too.
Prep Time: 10 min
Cook Time: 20 min
Serves: 4 (8 crepes)
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tbsp melted butter (plus more for the pan)
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- Fresh strawberries, sliced
- Lightly sweetened whipped cream or mascarpone (optional)
- Powdered sugar for dusting
Instructions
- In a bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla, and salt until smooth. Let the batter rest for 15–30 minutes (or refrigerate overnight).
- Heat a nonstick crepe pan or skillet over medium heat and brush lightly with melted butter.
- Pour about 1/4 cup of batter into the center of the pan and swirl to spread evenly. Cook 1–2 minutes or until the edges lift and the bottom is lightly golden. Flip and cook another 30 seconds.
- Repeat with remaining batter, stacking finished crepes on a plate and covering with a clean towel.
- Fill warm crepes with sliced strawberries and whipped cream or mascarpone. Fold or roll, then dust with powdered sugar just before serving.
Recommended Tools
- Nonstick Crepe Pan for smooth, even cooking
- Offset Spatula for gentle flipping
- Sugar Shaker for finishing touch
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