Homemade Strawberry Crepes | Dairy Farmers of Manitoba

Strawberry Crepes


5 min.


15 min.

Serving Size

4 servings

Skill Level


Crepes can be filled with just about anything – but fresh strawberries make a very delicious (and healthy) breakfast, lunch or dessert!


  • 1 1/3 cups (325 mL) all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 4 eggs
  • 1 1/2 cups (375 mL) milk
  • 1/4 cup (60 mL) melted butter, divided
  • 2 cups (500 mL) sliced fresh strawberries
  • 1 Tbsp (15 mL) icing sugar (optional)


1. In a large mixing bowl, whisk together flour and salt. In a separate large bowl, whisk together eggs, milk and 2 tbsp (30 mL) butter; whisk into the flour mixture until combined. Cover and refrigerate for 1 hour.
2. Heat an 8-inch (20 cm) crepe pan or non-stick skillet over medium heat. Brush with some of the remaining butter. Pour just less than 1/4 cup (60 mL) batter into the center of the pan, swirling to coat; cook about 1-1 ½ minutes, flip, and cook another 1-1 ½ minute or until golden. Transfer to a plate. Repeat with the remaining batter.
3. Place strawberries in the center of each crepe; fold in sides and roll up. Place icing sugar into a mesh strainer and sprinkle over crepes.



  • 1 Tbsp (15 mL) icing sugar (optional) To make crepes ahead, layer between sheets of waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours in an airtight container for up to 1 month. Warm in a dry skillet over medium-low heat.