It’s strawberry season in Florida…time for crepes!


Bare with me as I take another jaunt down memory lane…food and music seem to be intertwined with most of my childhood memories. My first experience with crepes happened during childhood…seaside, when I was living in Maryland. I’m not quite sure of my age, just that I lived in Maryland for 2nd, 3rd and 4th grades…so I was probably about 8 or 9. We were in a restaurant, and I’m not even sure how they ended up on my plate…they could have been on my mom’s plate for all I know. Or possibly she recommended them to me since she loves them also. But it was love at first bite with these strawberry crepes. I’m sure sweetness played a big role, as I’m always a sucker for sweets.

But you know what else, they also sounded fancy to me…grown-up…and though they only made sporadic appearances over the course of my first 20 years due to circumstances beyond my control, I did seek them out whenever possible. And if they were on any breakfast menu, you could be sure that’s what I was ordering. It never even occurred to me that crepes were something that I could learn to make for myself…they seemed so exotic and foreign to me…French. 

In my 20s during college, I purchased a crepe maker. A special electric gadget that looked like a paddle with a non-stick round surface at the end. You would pick up the “paddle” and dip it into your batter and flip it over. When the little glowing light turned off, your crepe was ready to be plucked off the paddle. It was a handy little gadget, and I thought it was needed to make crepes. OH…talk about heaven!! I could finally savor crepes without having to go out to eat. This would definitely save me some money! Too bad I didn’t have one of these when I lived in Hawaii…it’s sad to think of all the missed crepe opportunities over the years.

In my 30s I discovered that crepes could be made in any non-stick pan, which was really a huge eye-opener for me. Maybe mine aren’t always as thin as you consider crepes, but over the years I’ve gotten quite good at getting them pretty close to what passes as a crepe. And hey…the taste is “spot on”, so I’m happy!

I received these organic beauties in my share from Affordable Organics last week, and put them aside to make what else…strawberry crepes for my girls! Ripe, luscious strawberries, and for most of you in the dead of winter…I know it’s a tease. But that’s one of the advantages of living in Florida….it’s strawberry season right now!! Oh please don’t hate me.


2 cups whole milk
2 eggs
2 cups whole wheat flour (or your flour of choice)
pinch of sea salt
2 heaping Tbsp sugar (omit for savory crepes)
1 tsp pure vanilla (optional, or extract/flavoring of choice)

Add ingredients to blender in order listed. First blend milk and eggs thoroughly. Then add flour 1 cup at a time, blending after each addition. Follow with remaining ingredients. Blend till smooth.


Have a lot of butter on hand. I use a medium sized non-stick skillet. Set the burner between 6 and 7, though I turn it down to 5 after the first few crepes have been made as it tends to get hotter as time goes by. For some reason, the 1st one is usually a dud (meaning I have to pick it up in a couple pieces off the pan). Let’s call it a practice run. After that I have no issues. I ladle the batter right out of the blender and onto the pan. About half a ladle works well for me, but as I am streaming the batter onto the hot pan, I swirl the pan in such a way to coat the entire pan with the batter. After several minutes there will be bubbling, and you will sense it is time to turn the crepe over. I’ve tried spatulas and forks for turning, but have had the best luck with my hand! Easy, quick and it doesn’t even burn. Continue until all batter has been used, greasing the pan for each crepe.

Serving ideas

This is where it gets good!! More often than not we fill them with fresh strawberries, and roll them up. Sometimes we use frozen peach slices that I’ve thawed. You can make an apple filling…seriously, whatever fruit you have on hand or desire. Drizzle generously with pure maple syrup. Perhaps squeeze some fresh lemon juice.

Strawberry crepes

One of my absolute favorites…put the crepe back in the pan, and get it crispy on both sides…crispy, but not burnt. Pull off, coat with butter, squeeze fresh lemon juice over, add a few drops of maple syrup…spread it all evenly, and prepare to bite into a delectable creation!! How do I know? I just ate about four of these tonight. Sheesh…I really have no self-control when it comes to crepes…which is why I don’t make them as often as my girls would like. They’d eat them everyday if they could.

Of course there is also the “savory” option…which I could never quite wrap my mind around. Yeah…no, I haven’t tried it yet. To me crepes scream breakfast….or dessert. So to me, it just seems wrong. There are so many ways to eat crepes. Some sprinkle powdered sugar over the top of them. Others fill them with Nutella or lemon curd (YUM!!), or how about cream cheese and fruit? Really the sky is the limit. You are the flavor creator!!

I’m sure many of you love crepes as much as I do. I’m not sure it’s widely known how EASY they are to make, and that you can in fact, make them for yourself at home. Not only that…crepes are VERY frugal, with few ingredients, and most of them you’d always have on hand. I actually find these easier to make than pancakes, even though I have to make them one at at time. The girls LOVE them, and they definitely pop up as breakfast for dinner at least every month or so. They are a perfect choice for brunch, and very impressive to make for guests.

Now it’s your turn. Do you make crepes in your house? What are some favorite fillings you like to use? Are any of you into savory options for your crepes? I’m interested to know which fillings you use.

P.S. It doesn’t seem right not to mention that 3 years ago today, January 17th, my sweet little Leah (my youngest) was born…Happy Birthday Leah…Mommy loves you!!

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16 Responses to It’s strawberry season in Florida…time for crepes!

  1. Sally - My Custard Pie says:

    Oh you are teasing us with these luscious strawberries from Florida.
    We called this kind of crepe a pancake and I have happy childhood memories of Shrove Tuesday, eating them with sugar and lemon and asking my Mother to cook more, and more. Happy days.

  2. Jen @ My Kitchen Addiction says:

    Strawberry season already? Perhaps I should consider moving. Those strawberries look fabulous! I love crepes filled with sweetened ricotta cheese or Nutella… Both are delicious with strawberries!

  3. thepalmers says:

    Thanks for stopping by Of course I had to run right over here and see all of your yummy posts. Your photos are mouth watering!
    By the way, we love crepes at our house. My father in law was a master crepe maker and we have continued the tradition.

  4. Mary says:

    Denise, these are really gorgeous and it takes no imagination to see how delicious they would be. We are a long way from good strawberries here. Those in the market are only slightly better than cardboard, so I must admit to a bit of envy. I hope you have a great day. Blessings…Mary

  5. USA Kiwi says:

    My Mum used to make ham egg and cheese in a crepe, and add a little chopped green onion to the top.

    I'm a HUGE fan of lemon and sugar on crepes too.

    Those strawberries look DELICIOUS

  6. Mexico in my kitchen says:

    I just make capes a few days ago. But here in MAryland strawberry season seems so far away and the ones at the store are so bland in flavor.

    But that is what I wanted for filling in my crepes. Strawberries!


  7. Cake Duchess says:

    Gorgeous berries and your crepes look fantastic;)


    Oh they look heavenly! I'm so jealous you already have strawberries.

  9. Donna says:

    Delightful read Denise!

    We love to make crepes with all the wonderful tropical fruits that are always in season in Ghana. One of our favorites: sliced pineapple. mangoes, banana and papaya with a little squeeze of lime juice – and topped with a dollop of homemade pudding and some fresh toasted coconut flakes.

    I can't wait until this spring when we can get strawberries back in the states!!!

  10. Alison @ Ingredients, Inc. says:

    I love this idea!

  11. Michelle @the domestic mama and the village cook says:

    ooo, Denise, this is a must make for me! Thanks! 🙂 And, yes, they are easy with the right pan and not too much batter!

  12. Megan says:

    I have only made crepes once and it was so long ago. Your lovely crepes inspires me to give it another go. Strawberries wont be here for another month. 🙁

  13. Barbara Bakes says:

    Strawberry crepes are a favorite at our house. They look perfect!

  14. Diane {Created by Diane} says:

    They look delicious!
    Thanks for sending me a stumble on them!

  15. Oh how delicious!! I love crepes, I love strawberries…it’s a win win for me! 🙂
    Kate@Diethood recently posted..Orange and White Chocolate Chip Cookies

  16. Holly says:

    I finally got to try these, super easy and very tasty!

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