Treat your friends and family to this delicious twist on traditional crepes. These Strawberry Filled Whole Wheat Crepes are a great choice for either breakfast or dessert!
When was the last time you made crepes for your family? I’ll wait right here while you think back that far…
Oh, you never make crepes, you say? I see. You think crepes are “one of those complicated things that other people make,” right? Nope.
If you can make pancakes, you can make crepes. Really. You probably already have all the ingredients on hand, and you don’t need any special equipment, either. Just a nonstick skillet. A crepe pan is strictly optional.
Crepes are a very classic recipe that doesn’t get much attention these days. I think that’s a real shame because they’re actually a very versatile and useful recipe to know.
Recipe Snapshot: Strawberry Filled Whole Wheat Crepes
Cuisine: French
Cooking Method: Stovetop
Total Time: 58 Minutes (includes 30 minutes standing time)
Servings: 6
Primary Ingredient(s): Flour (both all-purpose and whole wheat), sugar, milk, eggs, butter, strawberries, whipped cream
Skill Level: Easy
What Makes This Recipe Special
These crepes strike a nice balance between classic and practical. The addition of whole wheat flour gives them a slightly nutty flavor with a bit more structure, while the texture stays soft and delicate.
The batter is straightforward and doesn’t require any special equipment. A simple nonstick skillet does the job just fine. Once you get the feel for swirling the batter in the pan, the process becomes second nature.
What I appreciate most is how versatile they are. You can keep them simple with strawberries and cream, or take them in a completely different direction depending on the occasion.
Ingredient Notes
This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- All-purpose flour and whole wheat flour — I use half all-purpose and half whole wheat flour to give this recipe a bit of a healthier twist. As with any recipe, using half of each type of flour keeps the batter lighter than it would be with all whole wheat flour. I typically purchase King Arthur brand flours for general use.
- Sugar — A very small amount of granulated white sugar is used in the batter for a touch of sweetness.
- Milk — I prefer whole milk for a richer taste, but lower-fat milk will work if that’s what you have on hand.
- Eggs — Essential for structure and the classic tender crepe texture.
- Strawberries — If you don’t have fresh strawberries available, substitute any fruit you like. I enjoy blueberries, raspberries, fresh peaches, fresh pear slices, or a combination.
- Whipped cream — Feel free to use refrigerated, prepared whipped cream, or take just a minute to whip up a little heavy cream with a touch of sugar.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
- Use a lightly sweetened cream cheese filling instead of whipped cream for a richer option.
- Swap the strawberries for blueberries, raspberries, or sliced peaches.
- Add a spoonful of jam along with the fruit for extra flavor.
- Skip the sugar in the batter and fill the finished crepes with savory ingredients like sautéed mushrooms or spinach.
How to Make Strawberry Filled Whole Wheat Crepes
STEP 1. Measure the flour, sugar, baking powder, and salt into a bowl. Stir lightly to combine.
STEP 2. Add the remaining ingredients and beat with a mixer until combined and smooth. (Alternately: combine all ingredients in a blender and process until smooth).
Pro Tip
Note that the batter will be thin. Similar to light cream. Don’t expect a pancake-like batter.
STEP 3. Set the crepe batter aside to rest for 30 minutes before proceeding with the recipe. The resting time allows the flour to become well hydrated and is important for obtaining the correct texture in the finished crepes.
STEP 4. Heat an 8 or 10-inch nonstick skillet over medium heat.
STEP 5. Add a tiny amount of butter (no more than 1/2 teaspoon) to the pan and heat until bubbly.
STEP 6. Pour a scant 1/4 cup of batter into the skillet. Immediately tilt and rotate the pan until the batter covers the bottom.
STEP 7. Cook until lightly browned on the bottom (about 1 minute).
STEP 8. Flip and cook the other side (about 30 seconds).
STEP 9. Repeat until all batter is used, stacking the crepes on a plate as they are completed. You can simply stack them one on top of the other. No need for cooling racks or any of that business.
Want to save this?
I'll email this post to you, so you can come back to it later!
STEP 10. To assemble the strawberry crepes, place a small amount of whipped cream on one-quarter of a crepe. Top with a few strawberries. Fold the crepe in half and then in half again. Serve with additional whipped cream and powdered sugar.
Pro Tip
I know most people place the filling down the middle and then roll the crepe. I do sometimes, too, but I think a folded crepe is a pretty alternative. If you’d like to do the more familiar rolled crepe, simply spread whipped cream down the center of a crepe, top with strawberries, and roll it up. Sprinkle with powdered sugar and serve with extra whipped cream on the side.
Recipe Tips
- You’ll learn quickly how to tell when it’s time to turn the crepe. The top will start to lose its shine and will begin to have a dry appearance.
- To turn the crepes, I use a spatula to gently lift a corner, then I simply pick the crepe up and turn it over. You may want to slide the spatula under the crepe and flip it that way. Not everyone has “asbestos fingers” as mine are often called. After you turn the crepe, briefly cook the other side. The second side will cook very quickly.
- It’s often said that “the first crepe belongs to the dog.” Meaning that the first one never comes out quite right. It’s true. I can’t explain it, but that first crepe always hits the trash. Just accept it.
Crepes are Very Versatile
This recipe varies from most classic recipes only in that I’ve substituted half the all-purpose flour for whole wheat. It makes a slightly darker finished crepe, but there’s really no difference in taste.
Sweet crepes can take on so many forms – filled with fruit like the luscious ripe strawberries I used in this version. Or spread them with jam or jelly, fill them with a pastry cream or sweetened soft cheese, and roll or fold them for a quick, delicious treat.
Or take your crepes to the savory side by leaving out the sugar in the batter and filling with any one of hundreds of savory fillings. Sauteed veggie crepes (spinach and mushrooms, anyone?) make a delicious light dinner.
Or how about a potato and leek filling or a creamed seafood mixture? Or my favorite, a cheesy, creamy chicken filling with a luscious white sauce on top. Yum! Just use your imagination.
How to Serve
Serve these crepes warm with a light dusting of powdered sugar and an extra spoonful of whipped cream on the side. For breakfast or brunch, I like to pair them with something savory to balance the sweetness, such as scrambled eggs or a side of bacon or sausage.
If you’re serving them as a dessert, keep it simple. A drizzle of chocolate sauce or a spoonful of fruit preserves works well without overpowering the strawberries.
How to Store
Store leftover crepes in the refrigerator, stacked and wrapped well, for up to three days. Place a piece of wax paper between each if you want to separate them easily later.
Crepes freeze really well. Stack them up (optionally, place a square of waxed paper between each to make it easier to seperate them later), wrap them tightly, and pop them in the freezer. They’ll be ready to go next time you need them.
Questions About Strawberry Filled Whole Wheat Crepes
Nope. Not at all. A good nonstick skillet with sloped sides works perfectly well.
The resting time allows the flour in the crepe mixture to fully hydrate. Well hydrated flour improves the texture of the finished crepes.
Not at all. The combination of whole wheat with all-purpose flour creates the same light texture you expect in classic crepes. The whole wheat simply adds a faintly nutty flavor with a small amount of fiber and a very slightly darker color.
Stack cooked crepes on a plate and cover loosely. They stay soft and warm from their own heat.
More Recipes You’ll Like
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Do More With ChatGPT
Recipe
Strawberry Filled Whole Wheat Crepes
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 tablespoon sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups milk
- 2 eggs
- ½ teaspoon vanilla
- 2 tablespoons butter melted
- 1 cup sliced strawberries
- 1 ½ cups sweetened whipped cream
Instructions
- Measure the flours, sugar, baking powder, and salt into a bowl. Stir lightly to combine.¾ cup all-purpose flour, ¾ cup whole wheat flour, 1 tablespoon sugar, ½ teaspoon baking powder, ½ teaspoon salt
- Add the milk, eggs, and vanilla, and beat with a mixer until combined and smooth. (Alternately: combine all ingredients in a blender and process until smooth).2 cups milk, 2 eggs, ½ teaspoon vanilla
- Set the batter aside to rest for 30 minutes before proceeding with the recipe.
- Heat an 8 or 10-inch nonstick skillet over medium heat.
- Add a tiny amount of butter (no more than 1/2 teaspoon) to the pan and heat until bubbly.2 tablespoons butter
- Pour a scant 1/4 cup of batter into the skillet. Immediately tilt and rotate the pan until the batter covers the bottom.
- Cook until lightly browned on bottom (about 1 minute).
- Flip and cook the other side (about 30 seconds).
- Repeat with butter and batter until all batter is used stacking the crepes on a plate as they are completed.
To Serve:
- Place a small amount of whipped cream on one-quarter of a crepe. Top with a few strawberries. Fold the crepe in half and then in half again. Serve with additional whipped cream.1 cup sliced strawberries, 1 ½ cups sweetened whipped cream
Notes
- The batter should be very thin, similar to light cream. If it seems too thick, add a small amount of milk, one tablespoon at a time, until it reaches the correct consistency. A thin batter is essential for delicate crepes.
- Let the batter rest for 30 minutes before cooking. This allows the flour to fully hydrate and results in a more tender texture.
- Use a well-heated nonstick skillet and only a very small amount of butter to coat the pan. Too much butter will cause the crepes to cook evenly.
- Pour the batter into the pan and immediately tilt and rotate the skillet so it forms a thin, even layer. Work quickly, as the batter begins setting right away.
- Cook the first side until the surface loses its shine and looks dry, about 1 minute. The edges may lift slightly from the pan. Turn and cook the second side briefly, about 30 seconds.
- The first crepe is often less successful than the rest. Use it to adjust your heat level and the amount of batter if needed.
- Stack cooked crepes directly on a plate to keep them soft and flexible. They do not need to be separated while warm.
- Crepes can be made ahead. Store in the refrigerator for up to 3 days, stacked and wrapped well. For longer storage, place wax paper between each crepe, wrap tightly, and freeze for up to 2 months.
- To reheat, warm gently in a skillet over low heat or microwave briefly until just warmed through. Avoid overheating, which can make them dry.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I love crepe variations!
I tend to make savory crepes. Chicken and asparagus are a family favorite. With the enticing explosion of spring berry harvest strawberry sounds sublime!
Ohhh these look absolutely amazing!! And it’s been WAY too long since I’ve made crepes (2 years??). I definitely need to get on that!
I love your whole wheat crepe recipe, thanks Lana! We’re planning to have a fruit crepes party, this is just perfect! :)
yummy Lana … beautiful – now this would get my eyes wide open and would certainly love it for brunch too
These look really great Lana! Turning crepes has always been a problem for me. haha!
Lana, my youngest daughter learned to make crepes about 2 months ago and it has become a constant treat at home. She’ll love this whole wheat recipe. I love the strawberry filling too! Have an awesome day :)
On a recent trip to Montana, we attended a breakfast event where really nice ladies made crepes to order — savory or sweet. They had two marvelous electric crepe makers, which were similar to hot plates with inverted frying pans as the surface. They poured a small amount of batter on the surface, and then had a small wooden tool that I cannot adequately describe, that swirled and thinned the batter. A few seconds later, viola, crepes were done and ready to be filled with your choice of additions. It was lovely. I must try this, even if nobody else at my house is game.
Miss P
That sounds really delightful! Could be a great idea for a brunch get-together…crepes made to order.
I make crepes several times a year, but haven’t made them with whole wheat flour yet. I’ll have to give it a try.
Making crepes has been on my bucket list for a very long time. I will definitely have to tackle them soon. Thanks for the inspiration!
I’ll bet that you’re going to be surprised at just how easy they are. And if you mess up the first one or two, so what…it’s just a little flour and milk, right?
I love crepes and I try to make them as often because my little girl loves crepes too. We use whatever fruit in season to go with the crepes. This looks really delicious. The whole wheat variation is a must try!
Lana,
I LOVE crepes!! I myself was stunned about 7 yrs or so ago when I discovered how EASY they were. Now they make a regular appearance at my house….for breakfast and for dinner. Our favorite is with strawberries, but you’re ideas for savory crepes sound good to me. Can you believe I’ve never tried any savory fillings? Shame……I must rectify that!
Denise, You’re going to love savory crepes. My favorite has a cheesy, creamy chicken filling with a lovely white sauce over the top. Add a little salad on the side and that’s a lovely light dinner!