There’s something so effortlessly elegant about crepes—thin, golden, and beautifully soft. And when you fill them with fresh homemade strawberry jam? Divine! These strawberry crepes are light, slightly crisp at the edges, and just the right amount of sweet!
Few things feel as effortlessly special as a plate of homemade crepes. Thin and delicately soft, they’re the kind of treat that feels fancy but comes together with the simplest ingredients.
My eggless crepes are sweet, cooked to perfection with a pinch of sugar and a dash of vanilla. The sweet and luscious strawberry chia jam filling gives a wonderful textural contrast that's just sublime!
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What Are Crepes?
Crepes are skinny, French cousins of pancakes! Airy and golden brown, they have crisp, caramelized edges that will dissolve in your mouth.
The recipe itself is a basic foundation. You can easily adapt it to a sweet or savory flavor profile. The savory ones don't have sugar in the batter and can have a myriad of savory fillings such as eggs, chicken, cheese, and mushrooms.
Why You'll Love This Recipe
These crepes are thin, soft, and slightly crisp at the edges—just the way they should be, even though this is an eggless crepes recipe!
They look very impressive but trust me, they come together in no time with just a few simple ingredients!
It's a super versatile recipe. Fill them with strawberry jam or any kind of jam you prefer, drizzle over some honey or Nutella, or simply dust them with powdered sugar. There is no wrong way to eat them!
They are perfect for any time of the day - breakfast, brunch, or dessert!
Recipe Ingredients
Jam: For the filling, I used my homemade strawberry chia jam, but you can use your favorite store-bought one.
Flour: All-purpose or "plain" flour is the best here. It makes the crepes light and airy.
Sugar: I used a small amount of powdered sugar for a touch of sweetness.
Oil: Traditionally melted butter is used for making crepes. But I went with coconut oil instead. By all means, stick to an equivalent quantity of butter if you wish.
Milk: For giving the crepes a lovely soft texture. Please use lukewarm full-fat milk. This helps the batter come together easily.
Please see the recipe card for full information on ingredients and quantities.
Ingredient Variations
The strawberry crepe recipe is eggless. And truth be told, there’s barely any difference between eggless and egg versions! They’re equally delectable.
- To make them vegan, try plant-based milk. Almond milk, oat milk, cashew milk, or coconut milk will work.
- To make gluten-free crepes, switch the flour to buckwheat or your favorite gluten-free flour.
- To make the crepes richer, substitute the coconut oil with regular butter. Make sure it is melted.
How To Make Strawberry Crepes?
Step 1: Combine the flour and icing sugar in a bowl. Stir in the milk, coconut oil, and vanilla extract.
Step 2: Whisk well to make a smooth, lump-free batter. Let it rest for at least 30 minutes.
Step 3: Heat a non-stick pan and add a small amount of oil or butter. Use a pastry brush to spread the oil evenly on the pan.
Step 4: Pour a ladle full of batter in the center of the pan and quickly swirl it around the pan, so it spreads evenly all over the surface.
Step 5: Cook for 2-3 minutes, carefully flip it over. Cook for another 1-2 minutes on the other side.
Step 6: Repeat with the rest of the batter, greasing the pan as you go.
Step 7: Spread some strawberry chia jam on the crepes and fold them over. Dust with icing sugar and drizzle over some Nutella or chocolate sauce if you like.
Serve warm. Enjoy!
Top Tips
- The trick to good crepe batter is to use ingredients above room temperature, not cold. The coconut oil should be melted and slightly warm. The milk is just a tad bit over room temperature, not hot.
- The crepes have a nicer texture when the batter has rested. You can make the batter up to a day in advance. Give it a good stir before using.
- As much as I love my cast iron, personally, I feel the non-stick is the best choice for making crepes. It allows amazing control over the amount of oil you use. So, you don’t end up with greasy and clumpy stacks but paper-thin delicate crepes.
How To Serve
The whole reason I made these crepes was to indulge in strawberry chia jam!
We just plonked as much of the jam as our heart desired right in the middle, folded the crepe, topped with Nutella, and dug in!
The jam brings to the lacy and delicate pancakes a heavenly note - utterly luscious and fresh. The taste is so refreshing that you can have it as a dessert and breakfast. Or take a cue from my kids and gorge on them all day!
Try filling the crepes with this persimmon chia jam, homemade cherry jam, or fig jam.
You can also top these crepes with apple butter or cinnamon honey butter! Yum!
You can roll, fold, and wrap crepes with almost anything: whipped cream, nut butter, Nutella, or plain with honey, maple syrup, or a dusting of icing sugar.
Pander to your taste and load them up without worrying about the crepes breaking. Their texture is blissful and absolutely pliable.
Love strawberries? Try these strawberry cream cheese buns and easy strawberry turnovers for a fun brunch idea!
How To Store
Strawberry crepes are the best enjoyed fresh. But they will keep well in the refrigerator for up to 2 days without the jam filling.
Right before you serve, reheat them on a stovetop. I feel it does a nicer job than a microwave.
📖 Recipe
Strawberry Crepes
Ingredients
- 2 cups All-purpose flour
- 1 tbsp Icing sugar
- 2 tbsp Coconut oil, melted You can use any oil you prefer or melted butter
- 2.5 cups Milk, lukewarm
- 2 tsp Vanilla extract
- Oil, for greasing the pan
- 1/3-1/2 cup Strawberry Chia Jam
- Nutella, Chocolate Sauce, for drizzling on top Optional
Instructions
- Combine the flour and icing sugar in a bowl.
- Stir in the milk, coconut oil, and vanilla extract.
- Whisk well to make a smooth, lump-free batter. Allow the batter to rest for at least 30 minutes.
- Heat a non-stick pan and grease it with a small amount of oil. Use a pastry brush to spread it evenly.
- Pour a ladle full of batter in the center of the pan and quickly swirl it around the pan, so it spreads evenly all over the surface.
- Cook for 2-3 minutes, carefully flip it over. Cook for another 1-2 minutes on the other side.
- Repeat with the rest of the batter, greasing the pan as you go.
- Spread some strawberry chia jam on the crepes and fold them over. Dust with icing sugar and drizzle over some Nutella or chocolate sauce if you like.
- Serve warm. Enjoy!
Notes
- The trick to good crepe batter is to use ingredients above room temperature, not cold. The coconut oil should be melted and slightly warm. The milk is just a tad bit over room temperature, not hot.
- The crepes have a nicer texture when the batter has rested. You can make the batter up to a day in advance. Give it a good stir before using.
- As much as I love my cast iron, personally, I feel the non-stick is the best choice for making crepes. It allows amazing control over the amount of oil you use. So, you don’t end up with greasy and clumpy stacks but paper-thin delicate crepes.
Irina says
A perfect weekend treat, made these today and yesterday! Love from Minsk xx
Natasha Minocha says
Thanks so much, dear Irina! Really happy to hear from you xoxo