Strawberry-Rhubarb Filled Crepes Recipe

Aahh, the joys of summer: strawberries, rhubarb, blueberries, cherries… Our Southwest Michigan location is prime for summer’s bounty. Herb and his kitchen mates love turning the seasons’ harvests into culinary delights. Here is our much adored Strawberry-Rhubarb Filled Crepes recipe. Enjoy this sweet and delicious taste of Castle in the Country at home!

Makes: 10; Serves: 5




  • 1 Cup all-purpose flour
  • 1 Tbsp. sugar
  • ¼ tsp. salt
  • 1-½ Cups whole milk
  • 3 eggs
  • 2 Tbsp. unsalted butter
  • ½ tsp. vegetable oil



  • 1 Qt. fresh strawberries sliced


  • 4 Stalks rhubarb cut into ½  inch slices
  • ½ Cup sugar
  • 1 Large orange, zested and juiced
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. cornstarch
  • 5 oz. crème fraiche
  • Powdered Sugar for serving



  1. Preheat 10-inch nonstick skillet over low heat for at least 10 minutes.
  2. Then, combine flour, sugar and salt in a bowl and whisk.
  3. Next, combine milk and eggs in separate bowl and whisk.
  4. Add ½ of the milk-egg mixture to the dry ingredients, mix thoroughly, add the melted butter and whisk.
  5. Add remaining milk-egg mixture and whisk.
  6. Increase heat to medium-high, lightly oil pan, pour ¼ Cup batter onto one side of pan and tilt and shake until batter covers entire pan.
  7. Flip when edges turn brown, and cook 20-30 seconds more.


  1. Combine all ingredients except cornstarch in a large saucepan and simmer over low heat until rhubarb has softened.
  2. Next, mix cornstarch with a few teaspoons of water until it forms a slurry.
  3. Then, add cornstarch to fruit mixture and cook until thickened.


  1. Spread 1 Tbsp. Crème Fraiche and 2 oz. filling onto each crepe and roll into a tube.
  2. Plate 2 crepes and sprinkle with powdered sugar.

Enjoy this strawberry-rhubarb filled crepes recipe! Let us know how they turned out or if you have any questions in the comment section below.

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