Crepes are a classic breakfast treat; they’re a very thin French pastry that can be savory or sweet. These Strawberry Crepes, while not the classic version, is a fantastic twist that will light up your taste buds in the best way possible!
Strawberries are common filling for sweet crepes anyway, so it makes sense to add it into the crepe batter in the first place. And since crepes already call for melted butter, it’s pretty simple to just replace it with some Chef Shamy Strawberry Honey Butter instead!
Crepes are really simple to make– but here are a couple of hints in case you haven’t done it before.
First, crepes cook quickly. It only takes about 1-2 minutes to cook one– once the batter is in the pan, cook it until bubbles form, then flip it. Another 30 seconds, and the crepe is cooked! Don’t be tempted to leave it in the pan too long! Over cooked crepes are dry and brittle.
Also, be aware that these crepes will get a little more color than normal, because of the Honey Butter.
Second: cream. I know, a lot of recipes will call for milk. I think using cream instead gives a richer, softer pastry. It’s worth it!
Quickly, let’s address the issue of a crepe pan. If you have a crepe pan, they work great! If you don’t, use a shallow frying pan or skillet. The shallower the pan, the easier it will be to flip.
Crepes can be eaten by themselves or with any number of things. Strawberry Crepes could be delicious with fresh strawberries, whipped cream, lemon curd, mixed berries, Nutella, bananas, or extra Strawberry Honey Butter!
Feel free to experiment!
Do you fold or roll? We’ve folded in the pictures, but a lot of people like to roll up their crepes. I like folding because I can eat them with my hands.
- 1 cup flour
- 1 T sugar
- ½ tsp salt
- 1½ cups cream
- 4 eggs
- 3 T Chef Shamy Strawberry Honey Butter, melted
- In a mixing bowl, combine flour, sugar, and salt. Add cream and eggs and mix until combined. Pour in melted Strawberry Honey Butter and mix.
- Batter should be fairly thin.
- Pour about ⅓ cup mix into a greased crepe pan or shallow skillet. Swirl so that the batter completely covers the bottom of the pan.
- Cook until bubbles appear, about 1 minute. Flip and cook another 30 seconds.
- Remove from pan and serve with your desired fillings.
- Makes 10-12 crepes.