Crepes with Strawberry Sauce

No matter if you’re sourcing your fruit from farms or farmers markets in the gorgeous summer sun during prime strawberry-picking season, or when you need to settle with the slightly shriveled selection in pint containers under the fluorescent lighting at your grocery store in the dead of winter, there’s a way to make any strawberry shine.

And that’s to transform it into a sultry, saucy syrup.

A simple combination of only three ingredients – strawberries, water, and granulated sugar – Foodal’s homemade strawberry syrup comes together quickly on the stovetop.

After straining to remove the pulp and seeds, the final result is a delightfully smooth and sweet sauce that is concentrated in pure fruit flavor without the abrasive acidity that fresh strawberries can often have.

While we’ve used this cool creation for pouring over vanilla bean ice cream, adding to fizzy kombucha, and even glazing pork chops, we’re particularly proud of how we paired it with tender homemade crepes for a cute dessert or sweet breakfast idea.

It doesn’t take much effort to compose each dainty dish – just stack two or three folded crepes on top of one another, and drizzle the sauce over everything as you would maple syrup.

You could enjoy the dish as is, but I become weak at the knees whenever I spot a berries ‘n’ cream combo. You can satisfy that suggestion with a dollop of freshly whipped cream and extra slices of fresh strawberries.

A simple dusting of powdered sugar will also do just fine.

For a delicate, snowy result, place a couple tablespoons of powdered sugar into a small fine-mesh strainer. Lightly tap the side of the strainer with a spoon over the composed plates.

Ready the earplugs, because everyone at the table will be singing and shouting at the top of their lungs once they have a taste!

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Cooking by the Numbers…

Step 1 – Make the Strawberry Sauce

Prepare Foodal’s recipe for strawberry syrup, exactly as written. The recipe will yield about 1 cup.

If you prefer a thicker consistency, continue cooking the syrup in the saucepot for an additional 3 to 5 minutes – just keep in mind that the sauce will reduce the more you cook it, resulting in a smaller yield.

The temperature at which you serve this sweet, delectable sauce is up to you – it can be served while warm directly off the stovetop, or it can be refrigerated and stored for up to 2 weeks and served cold.

It will stay pourable, even when cold.

If you made it ahead of time but still want to serve it warm, you can reheat the sauce in the microwave or on the stovetop.

Step 2 – Make the Crepes

Prepare Foodal’s recipe for basic crepes, exactly as written. The recipe will yield 12 10-inch crepes.

You will need to set aside at least 30 minutes of passive time for the batter to rest, which helps develop the texture and elasticity.

Shingle the crepes on a baking sheet lined with parchment paper as you assemble during the next step – they will not stick to each other.

The plain crepes can be made in advance. Once they are completely cooled, transfer them flat and stacked into an airtight container and refrigerate for up to two days.

They will not stick together while in storage, but if you are concerned, you can place a piece of wax paper between each crepe.

Ready to use them? Because they tend to stiffen when cold, gently rewarm each one in a clean skillet, warming them at low heat for a minute or two on both sides.

Step 3 – Prepare the Garnishes (Optional)

If you decide to serve your dessert with garnishes, now is the best time to prepare them before assembling the crepes.

Sweetened whipped cream can be made by hand, or bought pre-made at the store. You can also use powdered sugar.

If using additional strawberries, rinse and dry them well. Hull the fruit, disposing of the tops or saving them for your compost. Thinly slice each fruit, and place them in a large bowl.

You can also dice them for another presentation format.

Step 4 – Assemble the Crepes

Working with one crepe at a time, place it on a clean and flat work surface – a large plate or cutting board will do.

Gently fold the bottom edge of the crepe upwards in half, until the bottom edge reaches the top edge.

Then, fold the left side of the crepe towards the right in half, until the left edge reaches the right edge, to create a quarter fold.

Repeat with the remaining crepes.

Place two or three folded crepes on each dessert plate, depending on how many you want per serving.

Step 5 – Pour the Sauce, Top with Garnishes, and Serve

Directly before serving, pour some of the sauce over the crepes.

Start with about 1/8 cup of sauce per serving, and keep the remaining sauce nearby for anyone to add extra.

Top them with some of the sliced strawberries, as well as a dollop of whipped cream or a dusting of powdered sugar.

Once the sauce and garnishes are on the crepes, it is best to serve them immediately – or else the crepes will become soggy!

Add a Special Touch

Isn’t it impressive that Foodal’s recipe for strawberry sauce takes only three ingredients?!

Its simplicity is beautiful on its own – and it also serves as a perfect fruity base for additional ingredients.

Personalize the syrup by infusing it with fresh herbs like basil, rosemary, lavender, or thyme as it cooks.