Velvety French crepes filled with fresh strawberries and custard, accented with cinnamon. A delicate, adaptable recipe perfect for breakfast or dessert, delivering a perfect balance of tender crepes and juicy fruit.
1 1/2 cups all-purpose flour
1 1/2 cups whole milk
2 large eggs, beaten
1 1/2 tablespoons sugar
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon butter, melted
1 pint strawberries, halved and sliced
2 tablespoons sugar (for filling)
1 tablespoon butter (optional, for filling)
1/2 cup custard or syrup (for filling)
Sift flour into a large bowl. Mix in sugar, cinnamon, and vanilla extract.
Whisk in milk and melted butter to create a smooth, pourable batter. Let rest for 10 minutes.
Heat a nonstick skillet over medium heat. Pour 1/4 cup batter per crepe, rotating pan to spread evenly.
Cook 1–2 minutes per side until golden. Stack completed crepes on parchment paper.
In a bowl, toss strawberries with 2 tablespoons sugar and optional melted butter until glistening.
Fill each crepe with a spoonful of strawberries and a drizzle of custard/syrup. Fold or roll to serve.
Gluten-free flour substitutions available
Use almond/oat milk for dairy-free version
Adjust cinnamon to taste
Custard can be homemade or store-bought
Extra crepes freeze well for later use