Strawberry & Lemon Cream Crepes

Prep Time 1 hr Cook Time 15 mins Serves 6-8     adjust servings

These Strawberry & Lemon Cream Crepes make a great breakfast or dessert! Easy and delicious recipe!


For the crepes

  • 1 1/2 cups milk
  • 4 eggs
  • 1 cup all-purpose flour
  • 1 1/2 tsp. sugar
  • Pinch of salt
  • 8 tsp. butter

For the filling

  • 1/2 cup lemon curd
  • 1/2 cup heavy whipping cream
  • Chopped strawberries

For the garnish

  • Additional Lemon Cream Sauce
  • Additional strawberries


  1. In a small bowl, whisk the milk and eggs. In a separate bowl, combine the flour, sugar, and salt. Add the flour mixture to the milk mixture and mix well. Cover and refrigerate for one hour.
  2. In an 8-in. nonstick skillet, melt 1 tsp. butter over medium heat. Pour 2-3 tbsp. of the batter into the center of the pan. Lift and tilt the pan to coat the bottom evenly with the batter. Cook until the top appears dry, carefully turn with a spatula and cook an additional 15-20 seconds longer. Remove the crepe to a wire rack. Repeat the process with the remaining batter, adding butter to the skillet as needed.
  3. Place the lemon curd and heavy whipping cream in a medium bowl. Beat with an electric mixer on high speed until thickened, about 3-5 minutes.

To serve:

Top each crepe with lemon cream sauce and chopped strawberries. Roll up and carefully place on a plate. Add a dollop of lemon cream sauce. Top a sliced strawberry, if desired.

To store crepes:

Once the crepes have cooled, stack crepes with waxed paper or paper towels between them. Refrigerate and use within 2-3 days. Fill with desired filling.


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