Strawberry and Cream Chantilly Crepes

Welcome to the delightful world of Strawberry and Cream Chantilly Crepes. In this article, we’ll explore the art of crafting these delectable treats, combining the freshness of strawberries with the richness of cream in every bite. Get ready to tantalize your taste buds and impress your guests with this exquisite dessert!

Freshly made crepes filled with whipped cream and strawberries, topped with a dusting of powdered sugar

Unveiling the Ingredients

Embark on your culinary journey by gathering the following ingredients:

  • Fresh strawberries
  • All-purpose flour
  • Eggs
  • Milk
  • Sugar
  • Vanilla extract
  • Heavy cream
  • Confectioners’ sugar
  • Butter

Mixing and Preparing the Crepe Batter

Creating the perfect crepe batter is the foundation of this dish. Follow these steps:

  1. Blending the Flour Mixture: Combine all-purpose flour and sugar in a mixing bowl, incorporating them thoroughly.
  2. Adding Eggs and Milk: Crack eggs into the flour mixture and pour in milk gradually while whisking continuously until the batter is smooth.
  3. Infusing Flavor: Incorporate a hint of vanilla extract into the batter for a delightful aroma and taste.
  4. Resting the Batter: Allow the batter to rest for at least 30 minutes, ensuring a smoother texture and better consistency.

Crafting the Creamy Filling

The creamy Chantilly filling adds a luxurious touch to your crepes. Here’s how to make it:

  • Whipping the Cream: In a chilled mixing bowl, whip heavy cream until soft peaks form.
  • Sweetening the Cream: Gradually add confectioners’ sugar while continuing to whip until the cream is smooth and slightly sweetened.

Assembling the Crepes

Now, let’s bring everything together:

  1. Cooking the Crepes: Heat a non-stick skillet over medium heat and add a pat of butter. Pour a ladleful of crepe batter into the skillet, swirling it to coat the bottom evenly. Cook until the edges start to crisp and the surface is set, then flip and cook the other side briefly.
  2. Filling with Cream: Spread a generous dollop of the prepared Chantilly cream onto each crepe, leaving space for the strawberries.
  3. Adding Strawberries: Place fresh strawberries along one edge of the crepe and roll it up gently, enclosing the filling.

Serving and Presentation

Enhance the visual appeal of your Strawberry and Cream Chantilly Crepes:

  • Garnishing with Strawberries: Top the rolled crepes with additional sliced strawberries for a vibrant burst of color.
  • Dusting with Sugar: Sprinkle a light dusting of confectioners’ sugar over the crepes to add a touch of elegance.
  • Drizzling with Sauce: For an extra indulgence, drizzle a berry sauce or chocolate ganache over the crepes before serving.


  • How do I store leftover crepes? Leftover crepes can be stored in an airtight container in the refrigerator for up to two days. Simply reheat them gently in a skillet or microwave before serving.
  • Can I use frozen strawberries for this recipe? While fresh strawberries are preferred for their flavor and texture, you can use thawed frozen strawberries if fresh ones are not available. Just be sure to drain any excess liquid before using them in the crepes.
  • Is it necessary to let the crepe batter rest? Allowing the crepe batter to rest allows the gluten to relax, resulting in a smoother batter and more tender crepes. While it’s not mandatory, it is recommended for optimal results.
  • Can I substitute the Chantilly cream with whipped topping? While Chantilly cream provides a rich and indulgent filling, you can substitute it with whipped topping for a lighter option. However, the flavor and texture may vary slightly.
  • What other fruits can I use in these crepes? Feel free to experiment with different fruits such as raspberries, blueberries, or sliced bananas for variety. The key is to use fresh, ripe fruits for the best flavor.
  • Can I make the crepes ahead of time for a brunch or party? Yes, you can prepare the crepes in advance and store them between layers of parchment paper until ready to assemble and serve. Reheat them gently before filling to ensure they are warm and pliable.


Indulge in the heavenly combination of strawberries and cream with our exquisite Strawberry and Cream Chantilly Crepes recipe. Whether you’re hosting a brunch, celebrating a special occasion, or simply treating yourself to a decadent dessert, these crepes are sure to impress. Get creative in the kitchen and savor every delightful bite!

Strawberry and Cream Chantilly Crepes

Discover the perfect blend of strawberries and cream in these delightful Chantilly crepes.
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 6 peoples
Calories: 250kcal


  • For this recipe you will need the following ingredients:
  • For the crepes:1 cup of all-purpose flour
  • 2 tablespoons of sugar
  • 1/4 teaspoon of salt
  • 1 1/2 cups of milk
  • 3 large eggs
  • 3 tablespoons of unsalted butter melted
  • 1 teaspoon of vanilla extract
  • For the filling:1 cup of heavy cream
  • 2 tablespoons of powdered sugar
  • 1 teaspoon of vanilla extract
  • 1 1/2 cups of fresh strawberries sliced


  • Start by making the crepes. In a large mixing bowl, whisk together the flour, sugar, and salt.
  • In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Whisk until well combined.
  • Gradually pour the wet ingredients into the dry ingredients, whisking constantly to prevent lumps from forming. Continue whisking until the batter is smooth and well combined.
  • Heat a non-stick skillet over medium heat. Once the skillet is hot, lightly butter it or spray it with cooking spray.
  • Pour a small ladleful of the batter into the skillet and quickly tilt the skillet to spread the batter evenly across the bottom of the pan.
  • Cook the crepe for 1-2 minutes on one side, until the edges start to turn golden brown. Then, flip the crepe and cook for an additional 1-2 minutes on the other side.
  • Transfer the crepe to a plate and repeat the process with the remaining batter. You should have enough batter to make about 8-10 crepes.
  • Once all of the crepes are cooked, it’s time to make the filling. In a large mixing bowl, whisk together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Add the sliced strawberries to the bowl and gently fold them into the cream mixture until well combined.
  • To assemble the crepes, spoon a generous amount of the cream mixture onto each crepe and spread it out evenly.
  • Fold the crepe in half and then fold it in half again, creating a triangle shape.
  • Repeat the process with the remaining crepes.
  • To serve, garnish the crepes with additional sliced strawberries and a dusting of powdered sugar.


Calories: 250kcal

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