Fresh Strawberry Crepes Fresh Strawberry Crepes

Fresh Strawberry Crepes Image by: Fresh Strawberry Crepes Author: Canadian Living

These versatile crepes can play many roles. Fill them with liqueur-tinged strawberries and Balkan-style plain yogurt for breakfast, or top them with a dollop of whipped cream and the berries for an elegant dessert.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2009




Crepes: In bowl, whisk together flour, sugar and salt. Whisk together eggs, milk, butter and liqueur; whisk into dry ingredients. Strain through sieve into bowl. Cover and refrigerate for 1 hour.

Heat 8- or 9-inch (20 or 23 cm) crepe pan or skillet over medium heat; brush with some of the butter. For each crepe, pour 1/4 cup (50 mL) batter into pan, swirling to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap. Refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)

In bowl, stir strawberries, sugar and liqueur; let stand for 15 minutes. (Make-ahead: Refrigerate for up to 4 hours.)

Spoon 1/4 cup (50 mL) strawberry mixture onto centre of each crepe; fold sides over into thirds.

Nutritional facts Per serving: about

  • Sodium 163 mg
  • Protein 8 g
  • Calories 262.0
  • Total fat 10 g
  • Potassium 253 mg
  • Cholesterol 112 mg
  • Saturated fat 5 g
  • Total carbohydrate 34 g


  • Iron 12.0
  • Folate 37.0
  • Calcium 8.0
  • Vitamin A 11.0
  • Vitamin C 82.0
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Fresh Strawberry Crepes