Looking for a delicious and elegant treat that’s easy to make? These Berry-Filled Crepes with Whipped Cream are the perfect solution!
These crepes are light, airy, and filled with the juicy sweetness of fresh berries. Topped with a generous serving of homemade whipped cream, they make for a perfect breakfast, brunch, or dessert. Not only are they a visual delight, but they also burst with flavor in every bite. Ready to impress your family or guests? Let’s get started on this delightful recipe!
Ingredients
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
For the Berry Filling:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish:
- Powdered sugar
- Fresh raspberries and blackberries
- Raspberry syrup (optional)
Instructions
- Prepare the Crepe Batter:
- In a large bowl, whisk together the flour and eggs. Gradually add the milk and water, stirring to combine. Add salt and melted butter, and beat until smooth.
- Cook the Crepes:
- Heat a lightly oiled frying pan over medium-high heat. Pour about 1/4 cup of batter into the pan, tilting it to spread the batter evenly. Cook for 2 minutes until the bottom is light brown, then flip and cook the other side.
- Make the Berry Filling:
- In a small saucepan, combine fresh raspberries, blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 5-7 minutes. Set aside to cool slightly.
- Whip the Cream:
- In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.
- Assemble the Crepes:
- Place a crepe on a plate and spoon a few tablespoons of the berry filling down the center. Roll up the crepe, top with a dollop of whipped cream, and garnish with powdered sugar, fresh berries, and a drizzle of raspberry syrup if desired.
Notes
- Make-Ahead Tips: The crepe batter can be prepared and refrigerated up to 48 hours in advance. Just give it a stir before using.
- Berry Options: Feel free to use your favorite mix of berries or whatever is in season.
- Serving Suggestions: These crepes are perfect with a cup of tea or coffee for a delightful morning treat.
FAQs
Can I use frozen berries?
- Yes, frozen berries can be substituted for fresh ones. Just thaw them and drain any excess liquid before cooking.
How can I make gluten-free crepes?
- Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this recipe.
Can I prepare the crepes ahead of time?
- Absolutely. Crepes can be made a day in advance and stored in the refrigerator. Just stack them with parchment paper in between and wrap them tightly.