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There’s something utterly charming about thin, delicate crepes filled with strawberry jam, fresh strawberries, and whipped cream—it’s like a little celebration in every bite. The delight of making crepes from freshly milled flour adds a wholesome, slightly nutty background flavor that feels both rustic and refined. Imagine the enchanting aroma of cooking crepes, coupled with the sweet freshness of juicy strawberries, sweet jam, and airy whipped cream, all wrapped into one beautiful, tender fold. Whether it’s a lazy weekend breakfast or a light dessert, these easy, sweet crepes invite you to savor simple pleasures with a touch of elegance.

What Makes These Crepes Perfect

Freshly milled flour elevates the flavor and enhances the health benefits. Using fresh milled flour for your crepes gives them a subtly earthy and rich taste that you just don’t get from store-bought flour. Plus, the texture is wonderfully tender and light, making every bite an enjoyable experience.

Simple ingredients, impressive results. With just flour, eggs, milk, strawberries, and cream, this recipe feels approachable but delivers a wow factor on the plate. It’s proof that minimal ingredients can create something truly special.

Versatility for any meal. These crepes are perfect for breakfast, brunch, or even dessert, and you can easily swap the strawberries for other fruits or fillings you love. The whipped cream adds a luscious finish that’s always a crowd-pleaser.

Be sure to try our other fresh sweet summer treats like our Fruit Custard Tarts and Sugar Cookie Fruit Pizza!

Overview of Basic Ingredients

Freshly Milled Flour
Using freshly milled flour lends a unique, nutty flavor and a delicate texture to the crepes, and is filled with essential nutrients.

Eggs
Eggs provide structure and moisture to the batter, helping create crepes that are thin yet tender.

Milk
Milk makes the batter smooth and helps achieve the perfect pourable consistency. Almond, oat, or soy milk can be used as non-dairy alternatives and will still produce lovely crepes.

Fresh Strawberries
Ripe strawberries add juicy natural sweetness and a pop of color. If strawberries aren’t in season, try fresh blueberries or raspberries as an alternative.

Whipped Cream
Lightly sweetened whipped cream adds a creamy, airy contrast to the crepes and fruit. Coconut cream whipped into soft peaks works beautifully for a dairy-free substitute.

More Tips for Perfection

#1 Measure your batter carefully
Using about 1/4 cup of batter per crepe helps keep the size consistent and the thickness just right. You want a thin layer of batter. Too much batter will make it hard to flip, while too little will create fragile crepes.

#2 Use a well-greased skillet
A well-greased cast iron skillet or electric griddle is your best friend here. You can grease with butter, olive oil, or avocado oil.

#3 Let the batter rest
Allow your batter to sit for at least 30 minutes before cooking. This rest time helps the flour hydrate fully, which means more tender and flexible crepes.

#4 Flip with confidence
The first crepe can be intimidating to flip, but once you’re comfortable, flipping becomes easier. Use a thin spatula and a quick, gentle wrist motion to turn the crepe without tearing.

#5 Keep cooked crepes warm
Stack your cooked crepes loosely covered with a clean kitchen towel or parchment paper to keep them soft and warm without drying out.

#6 Whip your cream last minute
Whip the cream just before filling the crepes for the best texture and freshness. Add a bit of maple syrup or vanilla extract to enhance the flavor.

#7 Slice strawberries evenly
Slice your strawberries uniformly thin to ensure every bite is balanced with fruit and cream. Thicker pieces might overpower the delicate crepes.

Equipment:

Cast iron skillet, crepe pan, or electric griddle
Mixing bowls
Whisk or electric mixer
Spatula
Measuring cups and spoons
Blender or mill (if milling your own flour)

fresh milled crepes with strawberry on a plate

How to Make Freshly Milled Crepes

Ingredients:

2 ½ cups fresh milled soft white wheat flour, finely milled (288 grams)

½ teaspoon salt

4 large eggs

2 ½ cups whole milk 610 grams)

¼ cup melted butter (58 grams)

Filling Ingredients:

Fresh strawberries

Whipped cream

Strawberry jam

Directions

Melt the butter and set aside to cool.
In a large bowl whisk together flour and salt.
In a separate bowl whisk together eggs and milk.

Add the wet ingredients to the dry ingredients, whisking until there are no clumps.
Add the melted butter to the batter and mix until incorporated.

Cover the batter with a towel or plastic wrap and place in the fridge for 30 minutes.
Heat a 10 inch cast iron pan on medium heat for a couple of minutes and add tablespoon of butter.
Once the pan has heated up, pour about ⅓ to ½ cup of the crepe batter into the pan. Pick the pan up immediately and swirl it so that the batter creates a very thin layer and is about an inch away from the sides of the pan.
Cook the crepe for 1-2 minutes until it is fully cooked on one side, then flip it. You will know it is fully cooked if you can easily get a spatula under it without it tearing.

Cook for another 1-2 minutes on the second side until golden brown.
Repeat with the remaining batter.

crepes with strawberries and whipped cream

Assemble the crepes by filling with a couple tablespoons of strawberry jam, followed by some whipped cream, followed by a few fresh strawberries if desired. Then, roll it up.

crepe filled with strawberries and whipped cream

Sprinkle with powdered sugar if desired.

Recipe Variations

Add Lemon Zest:
Brighten the batter with a teaspoon of lemon zest for a refreshing citrus note that pairs perfectly with strawberries.

Chocolate Drizzle:
Finish your crepes with a drizzle of melted dark chocolate or chocolate sauce for a decadent twist.

Mascarpone Filling:
Mix whipped cream with mascarpone cheese for a richer, creamier filling that adds luxury to your crepes.

Nut Butter Spread:
Try spreading almond or hazelnut butter inside before adding strawberries and cream for a nutty flavor contrast.

Savory Crepes:
Skip the strawberries and whipped cream and fill your crepes with sautéed mushrooms, spinach, and cheese for a savory delight.

Add cream cheese:

Whip a block of room temperature cream cheese until smooth and add a touch of maple syrup to give it a nice, sweet flavor.

Flavor Boosters

Vanilla Extract in Batter
Adding a splash of vanilla extract to your crepe batter infuses a warm, sweet undertone that complements the strawberries beautifully.

Honey Drizzle on Top
A light drizzle of honey over the filled crepes adds natural sweetness and a lovely sticky gloss.

Fresh Mint Leaves
Finely chopped mint adds an herbal brightness that cuts through the creaminess and offers a fresh finish.

Toasted Almonds or Hazelnuts
Sprinkle these crunchy nuts for texture and a subtle nuttiness that contrasts with the soft crepes and whipped cream.

What To Serve With Fresh Milled Crepes with Strawberries and Whipped Cream Filling

Freshly Brewed Coffee
The bold warmth of coffee complements the sweet, delicate crepes perfectly for a balanced morning treat.

Sparkling Lemon Water
A refreshing, lightly citrusy drink cuts through the richness and keeps the palate bright.

Mixed Green Salad
For a brunch that balances sweet and savory, a simple salad with a light vinaigrette adds a crisp sidekick.

Honey Yogurt Dip
A small bowl of honey-infused yogurt serves as a creamier, tangy companion to the crepes.

Roasted Nuts
A handful of lightly roasted nuts adds texture and contrasts well with the soft crepes and cream.

Troubleshooting Common Problems with this Recipe

Crepes are too thick or dense.
This usually means the consistency of the batter is too heavy or too much batter was used. Try thinning your batter slightly with more milk and use just enough to coat your pan in a thin layer.

Crepes stick to the pan.
Make sure your pan is non-stick and well-oiled before heating. If the pan is too hot or not hot enough, crepes can stick, so aim for medium heat and a slick of butter or oil.

Flipping crepes is tricky.
Pause to let the edges lift naturally before flipping, and use a thin spatula to gently loosen the sides first. Confidence grows with a little practice and a little bit of patience—treat it as part of the fun.

Strawberries are dry or bland.
Choose ripe, fresh strawberries or macerate them briefly with a little sugar or lemon juice to enhance their flavor and juiciness.

fresh milled crepes topped with berries and powdered sugar and cream

Freezing & Storing Leftovers

Freezing:
For longer storage, freeze cooked crepes separately by stacking with parchment paper in between, then place in an airtight container or bag for up to 2 months. Thaw in the fridge before reheating gently.

Storing:
Store leftover filled crepes in an airtight container in the fridge and enjoy within 1-2 days for the best texture and flavor. Avoid storing crepes with whipped cream and strawberries for too long as the fruits might release too much juice.

How To Reheat

Oven Method
Preheat your oven to 350°F (175°C). Place the crepes on a baking sheet, cover loosely with foil to keep moisture in, and heat for 2-5 minutes until warm through. This keeps them soft without drying out.

Microwave Method
Place a crepe on a microwave-safe plate and cover with a damp paper towel to keep moisture. Heat on medium power for 20-30 seconds, checking to avoid overheating or drying.

Skillet Method
Warm a greased pan over medium-low heat and gently reheat crepes one at a time. This method refreshes their texture without making them soggy, especially if you like a lightly toasted edge.

Ways to Use Leftovers

Crepe Sandwiches
Fold leftover crepes around fresh fruit, nut butter, or even savory fillings for a quick snack or light lunch.

Crepe Chips
Cutting crepes into strips, lightly brushing with butter, and baking or pan-frying until crispy is a fun way to make a crunchy treat with dip.

Layered Crepe Cake
Stack leftover crepes with layers of whipped cream and fruit to create an easy, elegant crepe cake dessert.

Fruit Parfait
Chop leftover crepes and layer with yogurt, fresh berries, and granola for a quick parfait.

Breakfast Wrap
Fill leftover crepes with scrambled eggs, cheese, and veggies to make a versatile breakfast wrap.

Extra FAQs

Can I make the batter in advance?
Yes, you can make the crepe batter up to 24 hours ahead and keep it refrigerated. Just give it a gentle stir before cooking as some settling may occur.

Are crepes gluten-free?
Traditional crepes made with whole grain flour are not gluten-free, but you can substitute with gluten-free flour blends to accommodate dietary needs.

How do I store leftover whipped cream?
Whipped cream can be stored in the fridge for up to 24 hours in an airtight container, but it’s best freshly whipped for texture.

Can I add sugar to the crepe batter?
Absolutely. Adding a tablespoon or two of sugar sweetens the crepe batter slightly, which is nice for dessert-style crepes.

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