What’s the difference between the two culinary delights, you ask? Crepes are skinny, French cousins of pancakes. Airy and golden brown in color, they have crisp, caramelized edges that will dissolve in your mouth.
The recipe itself is a basic foundation. You can easily adapt it to sweet or savory flavor profile.
My crepes are sweet, cooked to perfection with a pinch of sugar and a dash of vanilla. The strawberry chia jam filling lends a sharp textural contrast with an intensely luscious underbite.
How to make strawberry crepes?
You combine. You cook. You serve. It’s crazy how something that evokes fancy images of walks along the Seine River is so deceptively simple to make.
- Start by mixing all-purpose flour with a little bit of icing sugar.
- Add coconut oil and a good two and a half spoon of vanilla extract.
- Use lukewarm milk to make the batter smooth and lump-free.
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.
Cooking the strawberry crepes
Crepe batter is runny, not thick like a pancake. So, don’t be scared of its liquid-like consistency.
- Place a non-stick pan on your stove. Don’t grease it.
- Instead, squeeze a few drops of oil on a tissue and rub it on the pan when it is hot enough.
- Pour a ladleful of the batter right at the center.
- Use some of that wrist action to twirl the pan around and spread the batter evenly.
- Crepes cook fast. The bottom side is done in about two to three minutes.
- Flip and cook the other side for a minute or two more.
- Repeat for the rest of the batter.
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. But feel free to use any pan you prefer.
Serving the strawberry crepes
The whole reason I made these crepes was to indulge in strawberry chia jam. Needless to say, we had no control over portion size.
We just plonked as much of the jam as our heart desired right in the middle, folded the crepe, 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!
Strawberry crepes are best enjoyed warm, although you can store them. Remember to cover with cling wrap before sliding them into the refrigerator.
Right before you serve, reheat them on a stovetop. I feel it does a nicer job than a microwave.
Variations of strawberry crepes
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 also 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 try my easy vegan crepe recipe.
- To make the crepes richer, substitute the coconut oil with regular butter. Make sure it is melted.
Sweet crepe fillings:
You can roll, fold and wrap crepes with almost anything:
- Whipped cream
- Fresh fruits (think: strawberries)
- Chocolate spreads (think: Nutella)
- Nuts (think: hazelnuts or almonds)
- Jams and marmalades are my personal favorite
- Nut-butters (think: yummy ribbons of peanut or cashew)
- Plain with honey, maple syrup, or a dusting of icing sugar
Pander to your own taste and load them up without a worry about the crepes breaking. Their texture is blissful and absolutely pliable.
Savory crepe fillings:
Crepes are versatile. To give them a savory turn, simply leave the sugar out.
- Roll them with creamy mushroom and spinach filling.
- Wrap them in roasted cherry tomatoes with garlic and feta crumbled on top.
I bid you adieu with one piece of advice. Those Instagrammable strawberry crepes you see? With almost a see-through texture?
It takes a while to get the hang of how to make them. But trust me, after the first one or two, you’ll be a pro. Not that the first few tries are any less delicious!
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- 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 See Notes
- Nutella, Chocolate Sauce, for drizzling on top Optional
- 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.
- Heat a non-stick pan and rub a few drops of oil on with a paper towel.
- 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!