Nothing beats beautiful thin crepes, they’re incredibly versatile, you can add sweet toppings like fruits, chocolates, or even savoury options like cheese, ham, or smoked salmon. This classic French crepe recipe is super easy to follow and allows you to make a big pile of crepes that you can use with chocolate sauce, strawberry sauce, or whatever else your heart desires. The beauty of this recipe lies in its simplicity and the endless possibilities for customization that crepes offer.
These delicate, thin “pancakes” have been a beloved staple of French cuisine for centuries, and once you master this basic technique, you’ll find yourself making them again and again. The batter comes together quickly with pantry staples, and after a brief rest, you’ll be flipping golden crepes like a pro. Whether you’re hosting a weekend brunch or looking for an impressive yet simple dessert, this recipe delivers every time.
The secret to perfect crepes is getting the batter consistency just right and allowing it to rest, this helps the flour fully hydrate and creates those beautifully smooth, pliable crepes that fold and roll perfectly. With this 2-in-1 recipe, you can satisfy both chocolate lovers and fruit enthusiasts at the same table! Let’s check the recipe, shall we! ;D
Homemade Crepes with Strawberry or Chocolate Sauces
Classic perfect thin easy French Crepes with Strawberry & Chocolate Toppings, its just adjectives everywhere hehehe.
Ingredients
- Flour – 125g (Room Temperature)
- Butter – 43g
- Sugar – 1 Teaspoon
- Whole Milk – 180ml (Warm)
- Water – 120ml
- Eggs – 2 (Room Temperature)
- Vanilla – 1 Teaspoon (Extract)
- Butter – For Greasing
- Salt – A Pinch
- Strawberry Jam – To Taste
- Chocolate Sauce – To Taste
Directions
- 1.In a mixing bowl, combine the flour, sugar, and a pinch of salt. Mix well.
- In a separate bowl, whisk together the melted butter, warm milk, water, eggs, and vanilla extract. I recommend using an immersion blender for the smoothest results.
- Pour the wet ingredients into the dry ingredients and blend everything together with the immersion blender until you have a smooth cream. Cover the mixture and let it rest for 1 hour – this step is crucial for perfect crepes.
- When ready to cook the crepes, grease a non-stick pan or crepe pan with a little butter. Pour a small amount of batter into the pan – you want the crepes to be as thin as possible. Quickly swirl the pan to spread the batter evenly across the bottom. If there’s excess batter, pour it back into the bowl or use less for the next crepe.
- Cook until the bottom is golden brown, then flip and cook the other side until golden. Remove from pan and repeat until all batter is used.
- Serve immediately, filling and topping generously with your choice of strawberry sauce, chocolate sauce, or both. Enjoy!
For strawberry sauce, try fresh strawberries cooked with a little sugar and lemon juice. For chocolate sauce, warm chocolate chips with cream or use your favorite store-bought variety.
These crepes are delicious with powdered sugar, fresh berries, whipped cream, Nutella, or even a simple squeeze of lemon juice.
The batter should be thin enough to spread easily but not so thin that it won’t hold together. If it’s too thick, add a little more milk; if too thin, whisk in a bit more flour.
Don’t skip the 1-hour rest time – it allows the flour to fully hydrate and results in more tender, flexible crepes.
Medium heat works best. The pan should be hot enough that the batter sizzles slightly when it hits, but not so hot that it burns.
Cooked crepes can be stacked with parchment paper between them and stored in the refrigerator for up to 3 days or frozen for up to 1 month.
This recipe for Homemade Crepes with Strawberry or Chocolate Sauces was originally created on BakeAfter.com.
Nutrition
1276 calories; 63 g fat; 147 g carbohydrates; 30 g protein.Did you try this recipe?
Let me know how it turned out for you! Do you prefer sweet or salty crepes? Leave a comment below ;D
