Ingredients
For the Crepes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Strawberry Filling
- 2 cups fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For Serving
- 1 cup whipped cream
- Powdered sugar for dusting
- Extra strawberries for garnish
Instructions
1. Prepare the Strawberry Filling
Combine the sliced strawberries, sugar, and lemon juice in a bowl, then stir gently and let them sit for 15–20 minutes until juicy and slightly softened.
2. Make the Crepe Batter
Whisk together the flour, sugar, and salt in a large bowl. Add the eggs, milk, melted butter, and vanilla, then whisk until smooth. Let the batter rest for 15 minutes.
3. Cook the Crepes
Heat a lightly buttered 8-inch nonstick skillet over medium heat. Pour about 1/4 cup of batter into the pan and quickly swirl to coat the bottom. Cook for 1–2 minutes until the edges begin to lift, then flip and cook for another 30–60 seconds. Transfer to a plate and repeat with the remaining batter.
4. Fill the Crepes
Spread a layer of whipped cream down the center of each crepe, then spoon the strawberry mixture over the top.
5. Fold and Serve
Fold the crepes into quarters or roll them up. Dust with powdered sugar and garnish with additional strawberries before serving.