Crêpes with Strawberry Jam & Lemon Cream

There are some recipes that feel like a pause button.

Not rushed. Not loud. Just gentle, beautiful, and grounding.

These French crêpes are exactly that.

They’re thin, soft, and delicate, folded into warm little parcels and filled with homemade strawberry jam and the fluffiest lemon whipped cream. Nothing about them is complicated, yet everything about them feels special.

This is the kind of breakfast (or brunch… or dessert) that makes you slow down without even trying. The kind you serve on a weekend morning when sunlight is pouring in through the window. The kind you make when you want something simple but beautiful - something that feels like care.

And the best part?
They’re so much easier than people think.

Why I Love Making Crêpes at Home

Crêpes have this reputation for being fussy or intimidating, but once you make them once, you realize how forgiving they actually are.

They don’t need to be perfectly round.
They don’t need to be paper thin.
They don’t need fancy equipment.

They just need:

• a smooth batter

• a warm pan

• a little patience

And honestly, the slightly imperfect ones are often the best.

Crêpes are also incredibly versatile. Sweet or savory, filled or folded, stacked or rolled - they’re one of those foundational recipes that you can come back to over and over again.

But this version?
This version is soft, fruity, bright, and lightly sweet - my absolute favorite way to serve them.

Ingredients

Crepes:

• eggs

• milk

• all-purpose flour

• sugar

• butter

• vanilla extract

• salt

Strawberry Jam:

• strawberries

• sugar

• lemon

Lemon Whipped Cream:

• heavy cream

• powdered sugar

• lemon

The Steps

Step 1: Make the Crêpe Batter

In a bowl or blender, combine eggs, milk, flour, sugar, melted butter, vanilla, and salt.

Blend or whisk until completely smooth - no lumps. The batter should be thin, like heavy cream.

Let it rest for at least 15–20 minutes. This step helps the flour hydrate and makes softer crêpes.

Step 2: Cook the Crêpes

Heat a non-stick pan over medium heat and lightly grease it.

Pour a small amount of batter into the pan and immediately swirl it around to coat the bottom in a thin layer.

Cook for about 30–45 seconds, until the edges lift slightly and the bottom is lightly golden. Flip and cook for another 15–20 seconds.

Stack cooked crêpes on a plate and cover loosely to keep warm.

Step 3: Make the Strawberry Jam

Add chopped strawberries, sugar, and lemon juice to a saucepan.

Simmer over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly.

Let cool - it will thicken more as it sits.

Step 4: Make the Lemon Whipped Cream

Whip the heavy cream with powdered sugar and lemon zest until soft peaks form.

Keep it light and fluffy - you want it pillowy, not stiff.

Step 5: Assemble the Crêpes

Spread strawberry jam over each crêpe, add a dollop of lemon whipped cream, then fold into quarters or roll gently.

Finish with:

• powdered sugar

• extra jam

• lemon zest

Serve immediately.

Let’s Talk About the Fillings

The Strawberry Jam:

This homemade strawberry jam is simple, fresh, and not overly sweet. It tastes like strawberries - not candy and it spreads beautifully over warm crêpes.

Making your own jam sounds like a thing, but I promise it’s one of the easiest components of this recipe. Strawberries, sugar, lemon juice, a little simmering… that’s it.

And once you’ve made it once, you’ll want to put it on everything.

The Lemon Whipped Cream:

This is where the magic happens.

Soft whipped cream with just a touch of sugar and fresh lemon zest - it’s light, airy, and bright. The lemon doesn’t overpower, it just lifts everything and balances the sweetness of the jam perfectly.

Together, the jam and whipped cream feel fresh, indulgent, and nostalgic all at once.

This Is a “Slow Morning” Recipe

This isn’t a rushed weekday breakfast.

This is a:

• weekend morning recipe

• brunch-for-friends recipe

• “let’s make something pretty” recipe

• cozy afternoon dessert recipe

You can make every component ahead of time and assemble when you’re ready, which makes it perfect for hosting or just treating yourself without stress.

Tips for Perfect Crêpes Every Time

• Rest the batter - it matters

• Keep the pan lightly greased, not oily

• Use medium heat to avoid browning too fast

• Don’t overfill the pan

• Stack crêpes to keep them soft

And remember: the first crêpe is always the “tester.” That’s normal.

Make Ahead & Storage

• Crêpes: Store stacked in the fridge for up to 2 days

• Jam: Keeps for up to 1 week refrigerated

• Whipped cream: Best fresh, but can be made a few hours ahead

You can gently rewarm crêpes in a pan or microwave before assembling.

Final Thoughts

These French crêpes with homemade strawberry jam and lemon whipped cream are simple, soft, and quietly beautiful.

They don’t shout for attention - they invite you in.

They’re the kind of food that reminds you cooking doesn’t always have to be fast or functional. Sometimes it can just be gentle. Pretty. A little indulgent.

If you make these, I hope you take a moment to enjoy the process - the swirling of the batter, the scent of strawberries simmering, the zest of fresh lemon.

That’s the real magic.

Looking for more breakfast recipes? Try my popular recipes below:

• Breakfast Burrito with Scrambled Eggs, Bacon & Avocado

• Brioche French Toast with Strawberries

• Buttermilk Waffles with Blueberries

Yield: 4-6 servings

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Roasted Garlic & Tomato Soup

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

I first made this soup on a chilly evening when I had a fridge full of tomatoes that were juuust about to turn. I roasted them with a full head of garlic, added a few pantry staples, and blended everything into the creamiest, coziest soup I’ve ever made. Now it’s a regular in my kitchen - especially when I need something nourishing, comforting, and wildly satisfying.

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Ingredients

For the Soup

• 2 lbs fresh tomatoes (Roma or vine-ripened), halved
• 1 large yellow onion, sliced
• 1 whole head garlic, top sliced off
• 3 tbsp olive oil
• 3 cups vegetable or chicken broth
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp salt (plus more to taste)
• ½ tsp black pepper
• ½ cup cream or coconut milk (optional)

For the Garnish

• Roasted tomato halves
• Ground herbs
• Chili flakes
• Olive oil drizzle
• Toasted bread

Instructions

1. Start by preheating your oven to 400°F (200°C).
2. Cut your tomatoes in half, slice your onion into wedges, and slice the top off a whole head of garlic (just enough to expose the cloves). Place everything on a large baking sheet.
3. Drizzle generously with olive oil and sprinkle with salt and pepper. Roast for 35–45 minutes until the tomatoes are blistered, the onions are soft and caramelized, and the garlic is golden and buttery.
4. Your kitchen will smell incredible at this point. That’s how you know it’s working.
5. Once everything is roasted, transfer the tomatoes and onions into a large pot.
6. Carefully squeeze the roasted garlic cloves out of their skins and add them to the pot too. They should slide out easily and look soft and caramel-colored.
7. Add: Broth, Tomato paste, Dried basil, Dried oregano, A pinch more salt and pepper, Bring everything to a gentle simmer.
8. Use an immersion blender to blend the soup directly in the pot until silky smooth.
9. If you don’t have one, let the soup cool slightly and blend in batches in a regular blender. (Just be careful with hot liquids - steam builds fast.)
10. Taste and adjust seasoning as needed.
11. If you want a creamier, richer soup, stir in a splash of cream or coconut milk.
12. Totally optional - it’s delicious both ways.
13. Ladle the soup into bowls and top with: Roasted tomato halves, Ground herbs, Chili flakes, A drizzle of olive oil, Fresh cracked pepper
14. Serve with thick slices of toasted bread or grilled cheese if you’re feeling extra cozy.

Notes

• Use ripe tomatoes – The sweeter they are, the better your soup will taste.
• Don’t skip the roasting time – Let those veggies caramelize fully.
• Blend thoroughly – A silky texture makes all the difference.
• Season at the end – Roasting concentrates flavors, so always taste and adjust after blending.
• Add a splash of acid – A tiny squeeze of lemon or splash of balsamic vinegar at the end can make everything pop.