Name: Strawberry Filled Whole Wheat Crepes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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 tablespoon tblsp. butter (melted); 1 cup sliced strawberries; 1 ½ cups sweetened whipped cream

Whole wheat crepes filled with fresh strawberries and lightly sweetened whipped cream.

5 from 3 votes

Prep Time 15 minutes

Cook Time 20 minutes

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Strawberry Filled Whole Wheat Crepes – whole wheat crepes filled with fresh strawberries and lightly sweetened whipped cream.

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 an old-fashioned treat that don’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.

Crepes are Very Versatile

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.

Crepes Can Be Made Ahead

And if you have leftover crepes, they freeze really well. Stack them up, wrap them tightly and pop them in the freezer. They’ll be ready to go next time you need them.

This recipe varies from most classic recipes only where 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.

How to Make Strawberry Filled Whole Wheat Crepes

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Mix the Crepe Batter

Start by measuring the dry ingredients into a large bowl. Stir in the wet ingredients. Beat with a mixer until combined and smooth. Or, alternately, combine all ingredients in a blender and process until smooth.

Note that the batter will be thin. Similar to light cream. Don’t expect a pancake-like batter.

Set it aside to rest for 30 minutes before proceeding with the recipe. This step gives the flour time to become well hydrated and is important for obtaining the correct texture in the finished crepes.

Cook the Crepes

Photo collage showing the process for cooking crepes.

Heat a small nonstick skillet over medium heat. Add a tiny amount of butter (no more than 1/2 teaspoon) to the pan and heat until bubbly. I often skip the butter altogether.

Pour a scant 1/4 cup of batter into the skillet. Immediately pick up the pan and tilt and rotate it until the batter covers the bottom.

Put it back on the heat and cook until lightly browned on bottom. You’ll learn quickly how to tell when it’s time to turn the crepe. The top will start to loss 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 just pick the crepe up and turn it over. You may want to slide the spatula under the crepe and turn 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.

Stack 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.

Fill and Serve

Filling crepes with strawberries and whipped cream.

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.

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. Serve with additional whipped cream.

To do a rolled crepe, simply spread whipped cream down the center of a crepe. Top with strawberries and roll up.

Sprinkle with powdered sugar and serve with additional whipped cream.

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