Tea Blog

Crêpes with tea? Ooh là là! French-inspired flavors are on the menu today. Start your morning with a plate of delicate tea-infused crêpes filled with sweet strawberries and paired with a freshly brewed cup of tea. Elegant enough for brunch guests and simple enough for a weekend breakfast, this recipe brings tea into every layer of the dish.

Tea-Steeped Strawberry Filling

Ingredients

• 2 pounds strawberries, quartered
• ¼ cup strongly brewed tea
• ⅓ cup sugar
• 2 tablespoons cornstarch

Suggested tea: An orange-flavored black tea, such as Blood Orange Tea, works beautifully, but feel free to substitute your favorite tea.

Instructions

1. In a mixing bowl, combine the sugar and cornstarch.
2. Add the strawberries and toss until evenly coated.
3. Transfer the strawberries to a medium saucepan over medium-low heat.
4. Pour in the brewed tea and stir gently.
5. Cover and cook for approximately 15 minutes, stirring occasionally.
6. Continue cooking until the strawberries soften and the filling thickens into a glossy sauce.
7. Remove from heat and allow to cool slightly before assembling the crêpes.

Tea Crêpe Batter

Ingredients

• ½ cup strongly brewed tea (use the same tea from the filling)
• 4 eggs
• ¾ cup milk
• 4 tablespoons melted butter
• Additional butter for cooking
• 1¼ cups all-purpose flour

Instructions

1. Combine the tea, eggs, milk, melted butter, and flour in a blender or mixing bowl.
2. Blend until completely smooth and free of lumps.
3. Gently tap the bowl on the counter several times to release excess air bubbles.
4. Allow the batter to rest briefly while preparing the pan.

Cooking the Crêpes

1. Heat a medium non-stick frying pan over medium heat.
2. Add a small amount of butter and swirl to coat the surface.
3. Remove the pan from the heat momentarily.
4. Pour one ladle of batter into the center.
5. Immediately swirl the pan so the batter forms a thin, even layer.
6. Return the pan to the heat.
7. Cook until the bottom is lightly golden brown.
8. Flip and cook the second side for about 1 minute.
9. Transfer to a plate and repeat until all batter is used.

Assembly

1. Place a spoonful of the strawberry filling in the center of each crêpe.
2. Roll or fold the crêpe around the filling.
3. Arrange on serving plates.
4. Dust lightly with powdered sugar before serving.

Serving Suggestions

These crêpes pair particularly well with:

• Orange-flavored black tea
• Earl Grey tea
• Darjeeling tea
• Light oolong teas
• Strawberry or citrus tea blends

The tea-infused batter echoes the flavors of the filling while adding subtle complexity that makes this dish stand out from traditional crêpes.

Recipe Notes

• Use fresh, ripe strawberries for the best flavor.
• Allow the tea to cool before adding it to the batter.
• The strawberry filling can be prepared a day ahead and refrigerated.
• For extra indulgence, serve with lightly sweetened whipped cream.

Yield: Approximately 12 crêpes when using a 12-inch pan.

Elegant, fragrant, and surprisingly easy to make, these Tea Crêpes bring together two timeless pleasures: tea and breakfast.

See more of Janet Sanchez’s articles in this archive of tea-inspired recipes and baking articles.

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