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Recipe courtesy of Aslaug Warmboe

Aslaug Warmboe's Icelandic Crepes Filled with Whipped Cream and Strawberry Jam

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 1 hr 20 min
  • Yield: 20 crepes
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1 egg

2 cups milk 

1/4 cup sugar 

2 cups flour 

1/4 teaspoon baking powder 

1/4 teaspoon baking soda 

1/4 teaspoon salt 

2 tablespoons unsalted butter, melted 

1/4 teaspoon lemon extract 

1/4 teaspoon vanilla extract 

Butter, for coating the pan 

Whipped Cream:

2 cups heavy cream

1/4 cup sugar 

2 teaspoons vanilla extract 

Strawberry jam, for filling 


  1. For the crepes: Whisk together the egg, milk and sugar in a large bowl. In a medium bowl, mix together the flour, baking powder, baking soda and salt. Gradually stir the dry ingredients into the wet ingredients until the batter is the consistency of heavy cream. Stir in the melted butter, lemon extract and vanilla extract.
  2. Heat an 8-inch nonstick pan over medium-high heat. Add the butter to coat. Pour 1 tablespoon of the batter into the center of the pan and swirl it around so that the batter evenly covers the bottom of the pan. Cook until the crepe is golden brown on one side, 1 to 2 minutes. Flip with an offset spatula or butter knife, and cook 1 to 2 minutes more. Slide the crepe onto a plate. Repeat with remaining batter, piling each cooked crepe onto the last.
  3. For the whipped cream: Using an electric mixer fitted with a whisk attachment, beat the heavy cream until it begins to thicken. Add the sugar and vanilla and continue to whip until you have smooth, soft peaks.
  4. While the crepes are still warm, spread 1 tablespoon of strawberry jam onto each crepe and then spread 1 tablespoon of the whipped cream on top of the jam. Fold each crepe into quarters and serve immediately.