Grinch Crepes (Green Crepes with Strawberry Sauce)

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Make a holiday-themed dish one to remember with these festive Grinch crepes! By tinting my favorite buttery and delicate crepes a festive green, filling them with fluffy fresh whipped cream, and topping them with a vibrant red strawberry sauce, you’ll create a dish that’s as merry as it is memorable.

Whether you’re serving them at a holiday brunch, cozying up for a family breakfast, or just embracing your inner Whoville spirit, these Grinch crepes are a guaranteed crowd-pleaser. They’re simple, fun, and oh-so-festive.

Once you get some practice under your belt, a bit of green food coloring, a touch of holiday spirit, and some strategic toppings will have you turning out picture-perfect Grinch crepes in no time.

For a full guide on homemade whipped cream, see my fresh whipped cream recipe. And for a detailed post about the strawberry topping, see my post about strawberry compote.

For the crepes, you will need:

EGGS: these will provide structure and richness.

MILK: use full-fat milk for best results, or check my dairy-free tips below.

UNSALTED BUTTER: butter adds flavor and ensures cooking is a cinch. We’ll be using a lot of it between the batter and preparing the pan.

VANILLA EXTRACT & SALT: for flavor!

ALL-PURPOSE FLOUR: flour brings all the structure! Gluten-free options are possible but delicate. See notes below.

GEL COLORING: I prefer AmeriColor gel color for my food. I used a bit of leaf green and mint green for these Grinch crepes. Feel free to use a little yellow to give it a more Grinchy hue.

Use a gluten free 1:1 all-purpose sub that contains xanthan gum OR almond flour in place of the regular all-purpose flour.

If you want to make your crepes dairy-free, use a plant based butter or neutral oil instead. I advise using coconut cream in place of the milk so you still have a solid fat source. If you use a lower fat plant-based milk, you may just have to be extra careful when flipping as your crepes will be a bit more delicate.

STEP-BY-STEP: HOW TO MAKE GRINCH CREPES (NO SPECIAL TOOLS NEEDED)

The crepe batter will need to chill/rest in the refrigerator for 30 minutes, which is when I suggest making the whipped cream filling and the strawberry sauce. You can make the strawberry sauce well ahead of time if you prefer, especially if you want it cold instead of warm.

STEP #1: start by whisking the eggs together in a large bowl (I prefer a large measuring cup with a spout). Add the milk, melted butter, and vanilla and whisk again to combine. Add the flour and salt and whisk vigorously to combine, then add the food coloring to your liking. If some flour lumps are still present, that’s ok. They will absorb as the batter rests. Alternatively, you can add the crepe batter to a blender and process until smooth.

STEP #3: after 30 minutes, whisk the batter again to eliminate any remaining lumps of flour, or use a spatula to press out larger chunks, if you prefer.

STEP #6: use the spatula to slide the crepe out of the pan and onto the prepared plate. If the crepe doesn’t slide out of the pan easily, it isn’t ready. Continue to cook it for another 15-20 seconds.​​​​​​​

Here’s my best tip: pretend you have a marble in your pan and try to roll it around just on the edges of the pan. Work quickly as the batter will thin out and start to cook immediately as it hits the hot pan, but work carefully as a smooth motion brings the best results. You can (and should!) remove the pan from the heat to do this. It will only take a few seconds to swirl. Don’t worry if it’s not a perfect circle! You will get the hang of it with practice.

Look for…
• the disappearance of the sheen of “wet” batter/a dry surface
• edges that just start to pop off of the pan
• a golden brown bottom if you lift up one of the edges and peek under

If you start to lift your crepe off of the pan and it rips, it’s not ready. You’ll want to grease your pan liberally, which will help the whole crepe lift off and slide around when it’s done.

Before flipping, I like to run my spatula the entire way around the edge of the crepe to be sure all of the edges are set and ready. Then, confidently push your spatula under the crepe with a firm hand, lift, and flip quickly.

LET THE BATTER REST: resting is crucial for producing soft crepes with great flavor and a cohesive batter.

USE A SCOOP WITH A THUMB TRIGGER: you will pour about ¼ cup of batter into the skillet, and I like to use an ice cream scoop with a trigger for consistency of the amount and ease of transfer.

DON’T OVERCOOK THE CREPES: you’re looking for very soft and floppy crepes. You want the shine to just be disappearing before flipping. Once flipped, the underside should be delicately browned/have light brown spots. Flipping should be slightly difficult (but not impossible!) to do. If they’re too stiff, they’re overcooked.

GREASE BETWEEN CREPES: re-butter your pan every time you make a new crepe. You can get away with using less butter every other time, but don’t rely on what you think you have left in the pan. This is a recipe for a disaster, trust me!

FLIP QUICKLY: just like when you’re making pancakes, flip with a quick but confident hand. A swift flip will ensure your crepe lands without folding over on itself.

TO FREEZE INDIVIDUALLY: fold each crepe into quarters and wrap each one in plastic wrap, then flash freeze for about 1 hour on a plate. Transfer to a zip-topped bag.

TO FREEZE STACKED CREPES: place a sheet of wax or parchment paper between each crepe on a plate or platter. Wrap the entire plate with plastic wrap so there are no exposed edges.

TO THAW CREPES: thaw crepes overnight in the refrigerator then reheat in the microwave or over medium heat on an ungreased skillet or griddle, about 20-30 seconds per side.