Crêpes with strawberries
30 min
Easy
This recipe for crêpes with strawberries is the perfect indulgent breakfast to make on a Sunday morning. These homemade crêpes are paired with fresh strawberries, light whipped cream, and refreshing mint — a delightful combination of flavours. It’s also great fun to make with your kids — the perfect way to spend a lazy morning in the kitchen together.
The finest strawberries
For our crêpes with strawberries, we only use the freshest and most flavourful strawberries from Beekers Berries — freshly picked and lovingly grown, and you can taste it in every bite. Want to know more about our strawberries?
The finest strawberries
For our crêpes with strawberries, we only use the freshest and most flavourful strawberries from Beekers Berries — freshly picked and lovingly grown, and you can taste it in every bite. Want to know more about our strawberries?
Ingredients
20 g butter
100 g plain flour
8 g vanilla sugar
Pinch of salt
1 egg
200 ml milk
125 g strawberries
0.5 sprig of fresh mint
250 ml double cream
Icing sugar
40 g butter
200 g plain flour
16 g vanilla sugar
Pinch of salt
2 eggs
400 ml milk
250 g strawberries
1 sprig of fresh mint
500 ml double cream
Icing sugar
160 g butter
400 g plain flour
32 g vanilla sugar
Pinch of salt
4 eggs
800 ml milk
500 g strawberries
2 sprigs of fresh mint
1 l double cream
Icing sugar
Method
- Melt the butter in a heatproof bowl over a pan of simmering water or in the microwave.
- Add the flour, half the vanilla sugar, and the salt to a bowl and mix well. Then add the eggs and half the milk, whisking until you have a smooth batter with no lumps.
- Gradually add the remaining milk, whisking continuously. Finally, stir in the melted butter.
- Heat a little butter in a frying pan and pour in just enough batter to cover the bottom in a thin layer. Cook over a low heat and flip the crêpe carefully once the surface looks dry. Cook for a few more seconds, remove from the pan, and set aside on a plate. Repeat with the remaining batter.
- Hull the strawberries and slice them. Wash the mint, remove the leaves from the sprigs, and chop them finely.
- Whip the cream together with the remaining vanilla sugar until stiff peaks form.
- Place one crêpe on a plate and spread it with a layer of whipped cream. Top with sliced strawberries and some mint, then cover with a second crêpe. Repeat the layers until you finish with a fourth crêpe on top.
- Garnish the final crêpe with strawberries and dust it with a little icing sugar.
- Repeat these steps until all the crêpes are stacked and ready to serve.
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
634 kcal
57 g
25 g
13 g
64 g
Ingredients
20 g
100 g
8 g
Pinch of
1
200 ml
125 g
0.5 sprig of
250 ml
butter
plain flour
vanilla sugar
salt
egg
milk
strawberries
fresh mint
double cream
Icing sugar
40 g
200 g
16 g
Pinch of
2
400 ml
250 g
1 sprig of
500 ml
butter
plain flour
vanilla sugar
salt
eggs
milk
strawberries
fresh mint
double cream
Icing sugar
80 g
400 g
32 g
Pinch of
4
800 ml
500 g
2 sprigs of
1 l
butter
plain flour
vanilla sugar
salt
eggs
milk
strawberries
fresh mint
double cream
Icing sugar
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
634 kcal
57 g
25 g
13 g
64 g
Method
- Melt the butter in a heatproof bowl over a pan of simmering water or in the microwave.
- Add the flour, half the vanilla sugar, and the salt to a bowl and mix well. Then add the eggs and half the milk, whisking until you have a smooth batter with no lumps.
- Gradually add the remaining milk, whisking continuously. Finally, stir in the melted butter.
- Heat a little butter in a frying pan and pour in just enough batter to cover the bottom in a thin layer. Cook over a low heat and flip the crêpe carefully once the surface looks dry. Cook for a few more seconds, remove from the pan, and set aside on a plate. Repeat with the remaining batter.
- Hull the strawberries and slice them. Wash the mint, remove the leaves from the sprigs, and chop them finely.
- Whip the cream together with the remaining vanilla sugar until stiff peaks form.
- Place one crêpe on a plate and spread it with a layer of whipped cream. Top with sliced strawberries and some mint, then cover with a second crêpe. Repeat the layers until you finish with a fourth crêpe on top.
- Garnish the final crêpe with strawberries and dust it with a little icing sugar.
- Repeat these steps until all the crêpes are stacked and ready to serve.
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What are crêpes?
In terms of flavour, crêpes are similar to pancakes but with a few subtle differences. They’re thinner than traditional pancakes, but not as thin as French crêpes. These small variations come down to ingredient ratios: crêpes contain more eggs than pancakes, while pancakes typically include more flour and milk. Crêpes, on the other hand, have a higher butter content, giving them their rich, delicate texture.
How to enjoy crêpes, pancakes and Dutch-style crêpes (flensjes)
There are not only differences in ingredients, but also in how these dishes are eaten. Crêpes are most often enjoyed for breakfast or as a dessert, usually with sweet toppings. Pancakes, on the other hand, are served as a full meal and can be both sweet and savoury. French crêpes are also eaten as a dessert or snack — often topped with Nutella and strawberries, though they can be filled with savoury ingredients too.
Beekers’ tip: Try our crêpes with raspberries, a touch of lemon zest and icing sugar for a refreshing twist on this classic strawberry version.
Stay up to date with all things berries via Instagram, TikTok, and Facebook. From new recipes and fun facts to a look inside our greenhouses – there’s always something to discover. Do you enjoy our berries or are you trying one of our recipes? Share your moment of joy with our strawberries, blueberries, raspberries, or blackberries by tagging us. Use the hashtag #TasteTheSummer and show us your creation.
