Photo of Fresh Strawberry Crêpes by WW

Fresh Strawberry Crêpes

Total Time
47 min
15 min
32 min
Transport yourself to a street stand in France with these light, airy crepes filled with sweet strawberries. Crepes are surprisingly easy to make once you master the flip. In fact, once you get the hang of it, make a double batch of these sweet treats and keep them on hand to layer with other fruits, chocolate, or a simple but authentically French filling of fresh squeezed lemon, a dab of butter and sprinkle of sugar. Not only for dessert, these crêpes make a terrific weekend brunch treat. If you omit the vanilla in the batter, you can fill them with savory stuffings such as ham, cheese, spinach or mushrooms, then roll up any leftovers for an enviable lunchbox meal.


Egg white(s)

5 large

Fat free skim milk

1 cup(s)

Unsalted butter

1½ Tbsp, melted

Vanilla extract

1 tsp

Table salt


All-purpose flour

1 cup(s)


1 pound(s), hulled and sliced very thin (about 3 cups)

Powdered sugar (confectioner's)

¼ cup(s)

Cooking spray

8 spray(s)


  1. Whisk egg whites, milk, melted butter, vanilla, and salt together in medium bowl. Whisk in flour just until combined.
  2. Spray 8- or 9-inch skillet or crêpe pan with nonstick spray; set over medium heat. When pan is hot, add ¼ cup batter and swirl to coat bottom of pan with thin layer of batter. Cook 2 minutes; flip crêpe. Top with about ⅓ cup strawberries; cook 2 minutes more. Fold crêpe over and slide onto serving plate; cover to keep warm. Repeat with remaining ingredients. Sprinkle crêpes with confectioners’ sugar.
  3. Serving size: 1 crêpe


These crêpes make a terrific not-too-sweet dessert. You can make them more substantial by filling each one with 2 tablespoons part-skim ricotta or goat cheese.