Strawberry Breakfast Crêpes
These wonderful Strawberry Breakfast Crêpes make an elegant holiday breakfast. They’re great for company, special occasions or brunch, too. My husband used to make these for Saturday breakfasts when our boys were growing up. We have also served them for company when we had breakfast for dinner! Everyone loves them. You can’t go wrong with this recipe!
John grew up in a family that had crêpes for breakfast regularly and sometimes even for dinner. You can keep the crêpes warm in the oven while you are cooking the rest of them. To serve, we spread with sour cream, our favorite jelly, then we roll them up tightly and sprinkle with powdered sugar.
Ohhhh, glory! Alternate the tastes by using a different kind of jelly or jam on each crêpe. You can even use pie filling, applesauce, or fresh fruit if you desire. Now that Greek yogurt is in vogue, you can spread the crêpes with Greek or Icelandic yogurt (my personal favorite). Then add fresh fruit for a healthier version of this fabulous breakfast item.
My husband has always been a better breakfast maker than I. And this dish is no exception. He’s more patient than I am, and he does such a fantastic job with them that these crêpes are his specialty. I wanted to change out all the pictures for this post from last year. So this was the first time I have actually ever made these crêpes myself (June 2013).
I’ve eaten them dozens of times, but John always made them. Quite frankly, I found them very easy to make. I made a half batch of this recipe which made 6 crêpes. I filled and topped the crêpes with the same strawberry glaze you will find in my Company Cheesecake recipe! These were spectacular made that way. I also sprinkled them with powdered sugar.
Strawberry Breakfast Crêpes are awesome. John usually makes 1 1/2 times the regular recipe which will make about 20 crêpes. Plenty for 4-6 servings if that’s all you’re serving. A regular batch is plenty for a family of four if you are serving these with any other item.
We found this recipe in the Betty Crocker cookbook, 1972 edition, early in our marriage. We have found no better crêpe recipe than this one. I hope you try these lovely crêpes sometime. You won’t be disappointed. In fact, they were on our dinner menu last night! 🙂
I originally published this recipe in July 2012. I made them again in 2013. We love this recipe and I remade them again in May 2020, along with Blueberry, Raspberry and Banana Split Breakfast Crêpes. All were so wonderful and delicious. These amazing crêpes are worth the effort for a holiday or company breakfast.
Strawberry Breakfast Crêpes are great for breakfast, brunch or even when you’re having breakfast for dinner.
We used to serve Strawberry Breakfast Crêpes for dinner all the time when our kids were growing up. You can serve these scrumptious breakfast crêpes with fresh fruit fillings, too, if you prefer the healthier route!
You can use any kind of filling or topping: your favorite jam or jelly, pie fillings, or like here, I used the strawberry glaze for my Company Cheesecake recipe!
Strawberry Breakfast Crêpes aren’t too difficult to make and they sure taste amazing.
Here’s what I did.
I used these ingredients to make the crêpes. (I used half-and-half diluted with a little water since I didn’t have milk.)
To make the crêpes: Place flour in a mixing bowl. Add sugar, baking powder and salt.
Add eggs and vanilla.
Add melted butter.
Mix with an electric mixer until well mixed.
Heat an omelet pan or non-stick skillet to low-medium heat. Spray with cooking spray or lightly oil the pan. Measure out about 1/3 cup of batter. Add to pan and rotate pan so the entire surface is covered. Cook a few minutes on each side.
Turn crepe over and cook the other side.
Stack the crêpes on a plate. These crêpes are paper thin and delicate so you do have to use care. Keep crêpes warm in low oven until all the batter has been used up. If you are preparing the strawberry glaze follow, directions below.
I used these ingredients for the strawberry glaze.
To make strawberry glaze: wash and slice fresh strawberries. Mash with a potato masher. You are trying to attain one cup of mashed strawberries. I think this was a little more than 8-oz. fresh berries.
In a small saucepan, combine sugar and cornstarch. Stir to combine making sure you press out all the lumps from the cornstarch.
Add mashed strawberries and water.
Stir to combine.
Cook over low to medium heat until thick. This will take 2-3 minutes.
Place a crêpe on a plate.
Spread about 1/4 cup strawberry glaze on each crêpe. You can also use a few tablespoons of jam, jelly, applesauce or fresh fruit. We always spread a tablespoon or two of sour cream on the crêpe before adding the jams and then roll up. Leave about an inch border on the bottom.
Roll up like an enchilada.
Continue to roll up the crêpes.
To serve: place crêpes on a platter and sprinkle heavily with powdered sugar. If desired add whipped cream and strawberries.
Spread with strawberry filling. Garnish with additional fresh strawberries, if desired. Every bite of these luscious crêpes is spectacular.
Carefully spoon more of the strawberry mixture over top of the crêpes, if desired.
Strawberry Breakfast Crêpes can be made with whatever filling you like. Make your own blueberry, blackberry, peach, or plum filling. All will work wonderfully. You can also try some of my breakfast compotes for toppings, such as Apple, Peach and Pear Compote, Peach Topping, Mixed Berry Compote, or Blackberry Sauce.
Here’s the recipe.
STRAWBERRY BREAKFAST CRÊPES
(Recipe adapted from the Betty Crocker Cookbook, 1972 edition)
- 1 ½ cups UNBLEACHED all-purpose flour
- 1 tbsp. sugar
- ½ tsp. baking powder
- ½ tsp. salt
- 2 cups milk
- 2 eggs
- ½ tsp. vanilla
- 2 tbsp. butter, melted
- Sour cream or butter
- Favorite jams, jellies, or preserves
- Powdered sugar[br]
- [b]STRAWBERRY GLAZE:[/b][br]
- 8-10 oz. fresh strawberries
- 1 cup sugar
- 3 tbsp. cornstarch
- 1/3 cup water
- Measure flour, sugar, baking powder, and salt into a bowl.
- Stir in remaining ingredients.
- Beat with rotary beater until smooth.
- For each crêpe, lightly butter 8-inch skillet; heat over medium heat until butter is bubbly.
- Pour scant ¼ cup of the batter into skillet; immediately rotate pan until batter comes bottom.
- Cook until light brown about 1 minute on each side.
- Flip crepe over and brown on other side.
- Remove from pan and place in ovenproof dish and store in preheated 200° or 250° oven while you prepare all of the crêpes.
- If desired, while warm spread applesauce, sweetened strawberries, currant jelly or raspberry jam thinly on crêpes; roll up.
- Sprinkle with sugar.
- Makes 12 crepes.
- Mash enough fresh strawberries to measure 1 cup.
- Blend 1 cup sugar and 3 tbsp. cornstarch in small saucepan.
- Stir in 1/3 cup water and the strawberries.
- Cook, stirring constantly, until mixture thickens and boils.
- Boil and stir in minute.
- Spread about 1/4 cup over each crepe and roll up.
- Sprinkle crepes with powdered sugar.
- Serve any remaining glaze over top of crepes.
The strawberry glaze was wonderful on these crêpes.
You can serve Strawberry Breakfast Crêpes with fresh fruit and Greek yogurt on the inside, too! I do recommend you have a side of bacon or hash browns with these crêpes as they are really sweet!
Strawberry Breakfast Crêpes are mouthwatering. They’re great for special occasion brunches, Mother’s Day, birthday breakfasts, or holiday breakfasts.
Strawberry Breakfast Crêpes are rich, decadent and heavenly. You’ll be drooling from the first bite!