Pistachio Crepes

A special brunch deserves equally elevated fare, although I’ve never been one to need an excuse to treat myself and I certainly didn’t want to wait for a befitting occasion to make these luxe pistachio crepes. Delicate, supple and filled with whipped pistachio cream and fresh strawberries, this recipe makes already fancy crepes even more sophisticated. Once they’re on pretty plates, finish your pistachio crepes with whipped cream, chocolate sauce and crushed pistachios. And if there’s any pistachio cream left over, save it for your other brunch recipes, like Dubai chocolate lattes or chocolate-strawberry parfait cups.

Ingredients for Pistachio Crepes

• Milk: Milk thins the batter so it’s very pourable. You can use any type of milk here, like whole, 2%, skim or a nondairy milk alternative. Just remember, the higher fat percentage of the milk, the richer the crepes will taste.
• Eggs: You’ll need three large eggs to bind the batter ingredients.
• All-purpose flour: Crepes need to be delicate and tender enough to cut through with a fork, but strong and pliable enough to roll up and hold the filling. All-purpose flour’s mix of hard and soft wheat creates the best of both worlds.
• Heavy whipping cream: We beat the heavy whipping cream to stiff peaks, making homemade whipped cream that serves as the base for the pistachio filling. Make sure it’s beaten to stiff peaks, not soft peaks; the latter will deflate easily.
• Confectioners’ sugar: Unlike granulated sugar, confectioners’ sugar’s powdery consistency dissolves without heat. It’s the perfect sweetener for the homemade whipped cream that we’re turning into pistachio filling.
• Pistachio cream: Not to be confused with pistachio butter, pistachio cream is a jarred ingredient made from pistachios, sugar, milk, oil and salt. You can find it online and in most specialty grocery stores.
• Strawberries: These crepes fold fresh strawberries into the filling along with the whipped pistachio cream. Be sure to really clean the strawberries well and dry them thoroughly before using.
• Toppings: As an option, finish your pistachio crepes with whipped cream, chocolate sauce and finely chopped pistachios. They’re not necessary, but they make a really pretty presentation.

Directions

Step 1: Mix the batter

In a large bowl, whisk together the milk, eggs, butter and lemon extract. In a separate bowl, whisk together the all-purpose flour, sugar and salt. Add the flour mixture to the milk mixture, whisking until no lumps remain.

Cover the batter with storage wrap and refrigerate it for one hour.

Step 2: Cook the crepes

Heat a lightly greased 8-inch nonstick skillet over medium heat. Pour 1/4 cup crepe batter into the center of the skillet. Lift and tilt the pan to coat the bottom evenly with the batter. Cook the batter until the top appears dry, then flip the crepe and cook it for 15 to 20 seconds longer.

Remove the crepe to a wire rack, and repeat with the remaining batter, greasing the skillet as needed. When the crepes cool to room temperature, stack them with waxed paper or paper towels in between to prevent sticking.

Step 3: Prepare the filling

In a small bowl, use a hand mixer or stand mixer to beat the heavy whipping cream until stiff peaks form. Set the whipped cream aside.

In a large bowl, use a hand mixer or stand mixer to beat the confectioners’ sugar, cream cheese, pistachio cream and vanilla until completely smooth. Fold in the whipped cream.

Step 4: Assemble the crepes with pistachio cream

Spoon the filling down the center of each crepe. Top the pistachio filling with the sliced strawberries, and roll up each crepe. Garnish the pistachio crepes with whipped cream, chopped pistachios and chocolate drizzle, or dust with additional confectioners’ sugar as desired. Enjoy!

Recipe Variations

• Add other extracts: Pistachio’s flavor pairs really well with orange blossom water and rose water. Add a tiny splash of either to the pistachio filling for an elegant upgrade.
• Use other fruit: Instead of strawberries, fill the pistachio crepes with raspberries, blackberries, cherries or mulberries. Just make sure to thoroughly wash and dry the fruit before adding it to the crepes.
• Make chocolate crepes: Chocolate and pistachio had a huge moment in 2025 thanks to the Dubai chocolate craze. They’re an impeccable pairing! Cook a batch of chocolate crepes instead and fill the crepes with the pistachio cream and strawberries.

How to Store Pistachio Crepes

Crepes that have been filled won’t hold very well overnight. Try to fill only as many crepes as you and your crew will eat. Then, you can save any unfilled leftover crepes. Allow them to cool to room temperature, then place them in an airtight container with pieces of parchment or waxed paper in between to prevent sticking. Refrigerate them for up to one day.

Can you make pistachio crepes ahead of time?

Yes, you can make pistachio crepes ahead of time, but only the crepe batter. Mix the crepe batter the night before cooking and serving the crepes, and keep it covered in the fridge until you’re ready for it. You have to refrigerate the batter for at least one hour anyway, so this is a perfect excuse to make it early.

Pistachio Crepe Tips

What’s the difference between pistachio cream and pistachio butter?

The difference between pistachio cream and pistachio butter is their ingredients. Pistachio butter is just blended pistachios, sometimes with a little oil and salt. Pistachio cream, however, is pistachio butter mixed with milk, sugar, oil, salt and vanilla. It’s kind of like hazelnut butter vs. Nutella: They both have hazelnut butter, but Nutella has many more ingredients to make it creamy and rich.

How do you serve pistachio crepes?

Serve pistachio crepes with brunch favorites. These crepes are the quintessential sweet, carb-y dish, so fill out the offerings with savory dishes, especially protein-rich ones. Set out breakfast potatoes, a lovely quiche, a fruit salad, mimosas, bellinis and a plate of crispy bacon (I always bake bacon—so easy!). Pistachio crepes are the perfect addition to an elegant brunch menu.

Can you make pistachio crepes dairy- or gluten-free?

Yes, you can make pistachio crepes dairy- or gluten-free. To make the crepes dairy-free, use one of your favorite nondairy milk alternatives and vegan butter for the batter. Instead of the whipped pistachio cream filling, just fill the crepes with pistachio butter and fresh strawberries. You’ll definitely want to add a little sweetness back to the crepes, so finish them with dairy-free whipped cream, honey or confectioners’ sugar.

To make pistachio crepes gluten-free, swap in one of the best gluten-free flour blends for the all-purpose flour. For anyone particularly sensitive, ensure all other packaged products are also certified gluten-free.