Crepes filled with strawberry jam

Ingredients

• 3whole eggs
• 125 g (about 1 cup)plain flour
• 1 teaspoonvanilla powder
• 300 ml (1⅓ cups)milk
• 2 tablespoonsmargarine
• 1 teaspoongranulated sugar
• for greasingbutter
• a pinchsalt
• for garnishicing sugar
• 1 kg (2¼ pounds)strawberries
• 225 g (1 cup)granulated sugar
• 1cinnamon stick

Instructions

1. 1

   Mix dry ingredients

   For the batter, combine the flour, salt and 1 teaspoon of sugar in a bowl, then set aside.

2. 2

   Melt margarine

   Melt the margarine in the microwave and set it aside.

3. 3

   Make the batter

   Beat the eggs and milk in an electric mixer at medium speed. Turn the speed to low and add the flour mixture, then add the vanilla powder and melted margarine. Beat for 2 to 3 minutes, until combined.

4. 4

   Cook the crêpes

   Lightly grease a non-stick frying pan with butter and warm it over low heat. When the butter begins to melt, use a ladle to pour in a small amount of batter, enough to cover the base. Once the underside is lightly golden, turn the crêpe with a spatula and cook for about 1 minute, or until golden. Repeat with the remaining batter.

5. 5

   Set aside

   Transfer the crêpes to a plate and set them aside.

6. 6

   Cook the filling

   Wash and hull the strawberries, then cut them into small pieces. Put them in a saucepan with the 225 g of sugar and the cinnamon stick, and stir. Cook over low heat for about 1 hour, stirring occasionally, until thickened. To check, draw a wooden spoon across the bottom of the pan; the filling is ready when the trail remains visible.

7. 7

   Cool the filling

   Turn off the heat, remove the cinnamon stick and leave the filling to cool completely.

8. 8

   Fill and serve

   Spread a small amount of filling in a line across the middle of each crêpe. Roll each one around the filling, dust with icing sugar and serve.

What are crêpes filled with strawberry jam?

Crêpes are thin pancakes associated with French cooking, often served with either sweet or savoury fillings. This version pairs a soft, lightly sweetened crêpe with a slow-cooked strawberry filling scented with cinnamon.

The batter is simple, while the fruit is cooked until thick enough to stay in place when rolled. That contrast makes the dessert easy to portion and attractive to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 5g protein, 41g carbs, 5g fat.

Most of the carbohydrates come from the flour, sugar and strawberries, while the eggs and milk contribute protein and the margarine, eggs and pan butter provide most of the fat. Serve a crêpe with plain yoghurt and fresh fruit, or alongside a lighter savoury course, for a more balanced plate.

A smooth, pourable batter

Dry ingredients: mixing the flour, salt and small amount of sugar first helps distribute them through the batter.

Wet ingredients: adding the flour mixture gradually to the eggs and milk helps it blend in evenly. The recipe calls for beating for 2 to 3 minutes after adding the vanilla and melted margarine.

Getting thin crêpes

Pan heat: keep the frying pan over low heat and grease it lightly with butter. A ladleful should be enough to spread into a thin layer across the base.

Turning point: wait until the first side is slightly golden before flipping with a spatula. The second side takes about 1 minute, or until golden.

Let the filling thicken

Fruit and sugar: the strawberries release liquid as they cook with the sugar, so give the mixture time to reduce over low heat. Stir occasionally to help it cook evenly.

Doneness: draw a wooden spoon over the bottom of the saucepan. If the trail stays visible, the filling has thickened; cool it completely before assembling the crêpes.

Rolling and serving

Filling line: spread a small amount across the middle of each crêpe rather than covering the whole surface. This leaves room to roll it neatly without squeezing out too much filling.

Finish: dust with icing sugar just before serving. The crêpes also pair well with plain yoghurt or a spoonful of crème fraîche.

Plan the timing

The recipe takes 105 minutes in total, with about an hour for cooking the fruit filling. You can make the crêpes while the filling simmers, then allow the filling to cool fully before rolling.

Keep the cooked crêpes on a plate while you work through the batch. If making them ahead, store them separately from the filling and assemble shortly before serving.

Recipe notes & tips

• Use a ladle to keep the batter portions consistent as you cook.
• Keep the pan at low heat so the crêpes have time to colour without scorching.
• Stir the strawberry mixture occasionally during its hour of cooking.
• Let the filling cool completely before spreading it on the crêpes.
• Dust the crêpes with icing sugar just before serving for a neater finish.

Variations

• Add lemon: stir a little finely grated lemon zest into the cooled strawberry filling.
• Use mixed berries: replace some of the strawberries with raspberries or blackberries.
• Change the spice: swap the cinnamon stick for a strip of lemon peel while the filling cooks.
• Add a creamy filling: serve the rolled crêpes with a spoonful of crème fraîche.
• Make smaller crêpes: use less batter for each one and adjust the cooking time to suit.

Common mistakes to avoid

• Batter too thick: pour only enough into the pan to cover the base in a thin layer.
• Pan too hot: keep the heat low so the crêpe browns gradually rather than catching.
• Flipping too early: wait until the first side is slightly golden and releases readily.
• Filling still runny: continue cooking until a spoon drawn across the pan leaves a visible trail.
• Rolling while the filling is hot: cool it completely first to make the crêpes easier to handle.

How to store

Keep cooked crêpes and the cooled strawberry filling in separate airtight containers in the fridge for up to 3 days. Reheat the crêpes briefly in a warm frying pan, warm the filling gently, then fill and serve.

Frequently asked questions