Strawberry and Sour Cream Crepes

strawberry sour cream crepes

Filling crepes with fresh strawberries and sweetened sour cream makes a simple but delicious four ingredient dessert!

This is actually a recipe that I adapted from my original 1970’s crepe pan recipe book so it’s a little bit retro and and a lot delicious! Crepes are the perfect to end to any meal because they’re so lovely and light making a featherlight finish.

strawberry sour cream crepes plate

I usually make my crepes ahead of time and freeze in batches, meaning I can always make a delicious dessert at a moment’s notice! 

strawberry sour cream crepes close up

I soak the strawberries in the booze a few hours before – which is entirely optional by the way, if liqueur isn’t your jam, sprinkle the strawberries with sugar instead – whisk the sugar into the cream and assemble just before serving.

strawberry sour cream crepes on plate

I love that this dessert is fancy enough to serve if you’re entertaining but easy enough to throw together if you want something moreish midweek! 

 Do you like a retro recipe? What other fillings would you serve in your dessert crepes?

strawberry sour cream crepes with crepes in background


300g or 16 large strawberries

4 tablespoons Cointreau (optional)

8 crepes

350g sour cream

4 tablespoons icing sugar

strawberry sour cream crepes plate 2

How to 

  1. Save 8 of the strawberries to garnish. To make the strawberry fans, place the strawberry hull side down and make thin vertical cuts, taking care not to slice through the whole strawberry, leaving the end attached. Set the fans aside.
  2. Slice the remaining strawberries and add the Cointreau if using. Set aside. 
  3. Combine the sour cream and sugar.
  4. Spoon a little of the sweetened sour cream on to each crepe, add some of the sliced strawberries and either fold into triangles or roll.
  5. Add a dollop of sour cream on each crepe and top each one with a strawberry fan. Serve immediately.

strawberry sour cream crepes on a plate