Best Strawberry Crepe Recipes

CHEF JOHN'S STRAWBERRY CREPE CAKE

Steps:

• Pour eggs, flour, sugar, salt, oil, milk, and vanilla extract into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
• Scoop strawberry jam into a saucepan. Rinse out jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
• Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt pan to coat evenly. Cook until crepes bubble and brown, about 1 1/2 minutes per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the pan between crepes. Let cool completely before stacking, at least 15 minutes.
• Combine mascarpone cheese, cream, sugar, and vanilla extract in a bowl. Whisk together until stiff peaks form.
• Lay a crepe onto a large plate. Spoon on 2 or 3 tablespoons of the cream mixture, spreading it almost to the edge. Swirl in some strawberry jam. Transfer finished crepe onto a flat serving plate. Repeat with remaining crepes, cream, and jam. Center each crepe over the previous one in a stack. Gently press on a final plain crepe to finish.
• Refrigerate until completely chilled before cutting and serving.

STRAWBERRY BANANA CREPE CAKE RECIPE BY TASTY

Steps:

• In a food processor or blender, add the eggs, milk, oil, vanilla, bananas, sugar, salt, and flour. Blend until the batter is smooth without clumps.
• In a medium nonstick skillet over medium heat, melt the butter and swirl so it coats the entire pan. Then pour in ¼ cup of crepe batter and tilt the pan to cover the entire bottom. Cook until the bottom surface of the crepe begins to brown and the edges are lacey, for about 3 minutes, and then flip. Repeat with the remaining crepe batter.
• In a food processor or blender, add the strawberries and puree until smooth. Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes until the puree is cold.
• In a large bowl, using a whisk or hand mixer, beat the cream until thickened. Add the powdered sugar, and beat until soft peaks form. Add half of the strawberry puree, and blend with the hand mixer. Add the rest of the strawberry puree and gently fold it into the whipped cream with a spatula.
• Dollop a bit of strawberry cream on a plate, then place the first crepe and frost with about ¼ cup of filling. Stack the remaining crepes on top of each other, with strawberry whipped cream between each layer. Spread the rest of the strawberry whipped cream on top of the last crepe.
• Arrange slices of strawberry on top for garnish.
• Slice and serve.
• Enjoy!

STRAWBERRY ROSE CREPE CAKE RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, butter, sugar, and eggs.
• Add ½ cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
• Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
• In a 9.5 inch (24-cm) nonstick pan over medium heat, pour ⅓ cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
• Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
• Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
• Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
• Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
• Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
• Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
• Enjoy!

STRAWBERRY CREPE CAKE

Steps:

• Pulse milk, eggs, and sugar in a blender until combined. Add flour, salt, and extracts. Blend until smooth, about 3 minutes. Transfer batter to an airtight container and let chill for at least 4 hours or overnight.
• Gently whisk chilled batter to recombine.
• Place a small 9-inch nonstick pan over medium heat. Coat pan with a portion of the melted butter; let melt and sizzle. Remove from heat and pour a scant 1/4 cup of batter into one side of the pan. Swirl to evenly coat pan and return to heat. Cook until edges are golden brown and center is pale gold, 2 to 3 minutes. Lift one side of the crepe with a flexible spatula and flip using your fingertips. Continue to cook until pale golden, 30 seconds to 1 minute.
• Slide crepe out of the pan and let cool on a wire rack. Continue until you have 20 crepes. Transfer cooled crepes to a parchment paper-lined baking sheet.
• Whisk cream cheese until light and fluffy in the bowl of a stand mixer, about 4 minutes. Add cream and confectioners' sugar and whisk on medium-high speed until soft peaks form. Stir in strawberry jam.
• Place 1 crepe on the center of a cake board or platter and spread a thin layer of the whipped cream mixture on top. Top with another crepe and continue layering until all crepes have been used. Top final layer with the last of the cream and garnish with fresh strawberries. Chill at least 30 minutes before slicing and serving.

STRAWBERRY-LEMON CREPE CAKE

Steps:

• Sprinkle gelatin over cold water; let stand for 5 minutes., In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice, egg yolks and lemon zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Remove from the heat; stir in softened gelatin until completely dissolved. Transfer to a large bowl; cool. Press waxed paper onto surface of lemon curd; refrigerate overnight or until chilled., Meanwhile, for crepes, in a small bowl, whisk the milk, eggs, melted butter and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours or overnight., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Set aside 1 cup for topping; cover and refrigerate. In a large bowl, gradually whisk whipped cream into lemon curd., To assemble, place one crepe on a cake plate. Spread with 3 tablespoons filling and layer with 2 tablespoons strawberries. Repeat layers until 15 crepes are used (save remaining crepes for another use). Cover cake and remaining lemon curd mousse; refrigerate until serving., Just before serving, top cake with whipped cream. Garnish with remaining strawberries. Serve with additional lemon curd mousse.

STRAWBERRY CREPE ROLL-UPS

Steps:

• In a large bowl, combine the milk, egg substitute and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Coat a 7- or 8-in. nonstick skillet with cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed., Spread each crepe with about 2 teaspoons spreadable fruit. Top with about 3 tablespoons strawberries. Roll up. Sprinkle with confectioners' sugar.

CREPE GATEAU WITH STRAWBERRY PRESERVES AND CREME FRAICHE

Steps:

• Into a medium bowl, sift together the flour, 1 tablespoon sugar, and the salt. Make a well in the center, and fill it with the eggs, egg yolks, and a few tablespoons milk; whisk until a thick, smooth paste forms. Add the remaining milk, and whisk until no lumps remain.
• Melt the butter in an 8-inch nonstick skillet with a 6-inch-diameter bottom; pour into the batter, leaving a coating of butter in skillet. Let the batter rest at room temperature 1 hour.
• Over medium heat, warm skillet thoroughly. Lift skillet off heat; stir batter, and carefully ladle 3 tablespoons into skillet. Immediately rotate skillet so batter is thinly spread evenly across skillet to the edges. Return skillet to heat; cook crepe until edges are golden brown and lacy, about 1 minute. Using a heatproof rubber spatula, carefully flip crepe; cook other side until golden brown, about 30 seconds. Slide crepe out of skillet onto a plate. Repeat with remaining batter, stacking cooked crepes on top of one another. Let crepes cool completely.
• Prepare an ice bath. Place creme fraiche in a medium bowl set in ice bath. Add vanilla and remaining 3 tablespoons sugar to bowl; whip until mixture holds a line drawn by the whisk.
• To assemble: Place a crepe on a serving platter. Spoon 1 heaping tablespoon preserves on top; using an offset spatula, spread in a thin layer over crepe, leaving a 1/2-inch border around the edge. Cover with another crepe, stacking neatly. Spread 2 heaping tablespoons creme fraiche mixture evenly over crepe, again leaving a 1/2-inch border around the edges. Continue alternating fillings with crepes, finishing with a crepe on top. If necessary, insert two long toothpicks through the layers to keep gateau in place. Refrigerate at least 15 minutes. Remove toothpicks; cut into wedges before serving.

CRêPE GâTEAU WITH STRAWBERRY PRESERVES AND CRèME FRAîCHE

Steps:

• Into a medium bowl, sift together the flour, 1 tablespoon sugar, and the salt. Make a well in the center, and fill it with the eggs, egg yolks, and a few tablespoons milk; whisk until a thick, smooth paste forms. Add the remaining milk, and whisk until no lumps remain.
• Melt the butter in an 8-inch nonstick skillet with a 6-inch-diameter bottom; pour into the batter, leaving a coating of butter in the skillet. Let the batter rest at room temperature at least 1 hour.
• Over medium heat, warm the skillet thoroughly. Lift the skillet off the heat; stir the batter, and carefully ladle 3 tablespoons into the skillet. Immediately rotate the skillet so the batter is thinly spread evenly across the bottom to the edges. Return the skillet to the heat; cook the crêpe until the edges are golden brown and lacy, about 1 minute. Carefully flip the crêpe; cook the other side until golden brown, about 30 seconds. Slide the crêpe out of the skillet onto a plate. Repeat with the remaining batter, stacking the cooked crêpes on top of one another. Let the crêpes cool completely.
• Place the crème fraîche in a medium bowl set in an ice-water bath. Add the vanilla and remaining 3 tablespoons sugar; whip until the mixture holds a line drawn by the whisk.
• To assemble: Place 1 crêpe on a serving platter. Spoon 1 heaping tablespoon preserves on top; using an offset spatula, spread in a thin layer over the crêpe, leaving a 1/2-inch border. Cover with another crêpe, stacking neatly. Spread 2 heaping tablespoons crème-fraîche mixture evenly over the crêpe, again leaving a 1/2-inch border. Continue alternating fillings with crêpes, finishing with a crêpe on top. If necessary, insert 2 long toothpicks through the layers to keep the gâteau in place. Refrigerate at least 15 minutes. Remove the toothpicks; cut into wedges before serving.

EASY STRAWBERRY NUTELLA CREPE CAKE

Steps:

• For the Crepes: Whisk together all of the ingredients until a smooth batter forms. Heat an omelette pan* over medium heat for a minute (you'll use your first crepe as a gauge to tell whether this heat is too hot or too cool for your pan). Lightly spray the pan with the nonstick cooking spray.
• Use a tablespoon* to scoop the batter into the pan. Lift the pan by the handle, and rotate your wrist so the batter spreads into a thin circle. If your batter doesn't spread easily when you rotate the pan by the second crepe, add a tablespoon or two of milk to thin the batter a little further. Place back on the heat to cook until the top of the crepe looks dry**. Run a small rubber spatula under the edges of the crepe to gently loosen it from the pan. Slide it out on to a plate to cool. Repeat with all remaining batter, stacking the cooked crepes on top of one another. Let crepes cool completely.
• Cake Assembly: Start by spreading a little Nutella on the serving plate or cake stand. This will glue the first crepe to the bottom so it doesn't slide around. Spread Nutella on the first crepe and place it Nutella-side up on the serving plate. Add a layer of sliced strawberries and then spread on a layer of Cool Whip Frosting. Repeat with remaining crepes and fillings, until cake it complete. Chill for an hour before serving. At time of serving, top with more Cool Whip Frosting, strawberry slices, and drizzled Nutella for garnish.

STRAWBERRY CREPE HEARTS RECIPE BY TASTY

Steps:

• In a large bowl, add the melted butter, sugar, and eggs. Whisk to combine, then add the milk and whisk to incorporate. Sift in the flour and salt and whisk until smooth.
• Heat a small nonstick skillet over medium heat. Scoop ¼ cup (60 g) of the batter into the pan. Swirl the pan around until the batter evenly coats the bottom. Cook until the surface begins to bubble slightly and the edges brown, about 3 minutes.
• Flip the crepe and cook on the other side for another 1-2 minutes. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
• Spread whipped cream over 1 crepe and top with sliced strawberries in a pattern of your choice.
• Fold another crepe in half and cut out a half-heart shape on the folded edge. Unfold the crepe and place over the first crepe. Repeat with the rest of the crepes.
• Enjoy!

STRAWBERRY CREPE

Steps:

• STRAWBERRY FILLING: Remove stem, cut into slices. Add sugar and refrigerate for 30 minutes (best to do this before cooking crepe)
• BATTER: Mix ingredients together in a medium bowl. (Mix in more milk if mix isn't creamy enough) Pour into 10 inch skillet. Fry flat like a pancake, flipping every 2 minutes or when bottom becomes a solid. Take crepe out, place on a plate to cool.
• STRAWBERRY FILLING: Add strawberries to crepe with chocolate syrup. Fold like a taco. Put a scoop of whipped cream on top with whole strawberry, drizzle chocolate syrup over all,