• Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Serves: 6

Strawberry Breakfast Crêpes

  • Recipe Submitted by on

 Ingredients List

  • 1 1/2 cups UNBLEACHED all-purpose flour
  • 1 tbsp. sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 cups milk
  • 2 large eggs
  • 1/2 tsp. vanilla extract
  • 2 tbsp. unsalted butter melted
  • sour cream or butter to spread on crêpes
  • Favorite jams or jellies to spread inside crêpes
  • powdered sugar
  • 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 crêpe 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 crêpes.

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 crêpe and roll up.
Sprinkle crêpes with powdered sugar.
Serve any remaining glaze over top of crêpes.

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