We love pancakes and waffles but there is something special about crepes. Crepes are just as easy to make but somehow feel like you are getting a decadent, indulgent treat. There is no special equipment needed which means there is no reason you shouldn’t be treating yourself more often to crepes.
Key Ingredients and Toppings
Homemade crepes require three main ingredients -flour, eggs, and milk. We don’t recommend substitutions to the ingredients but you can get creative with the toppings and fillings.
The complete ingredient list and measurements are listed in the printable recipe below.
- Whipped Cream: Fresh whipped topping is easy to make and so much better than the store-bought stuff. You will need heavy whipping cream, powdered sugar, and vanilla extract along with a hand or stand mixer.
- Berry Filling: We used a combo of fresh blueberries, blackberries, and strawberries but you can use any type of berry or fruit. The key is to cook the berries long enough to get tender without completely breaking them down into mush. If you want to use frozen berries allow them to thaw in the refrigerator before making the filling as instructed.
- Crepes: In addition to the three main ingredients you will need sugar and vanilla extract for a little sweetness and flavor. You will also need a couple of tablespoons of butter for cooking the crepes.
Crepe Toppings and Fillings
Crepes go well with sweet and savory fillings. Here are a few of our other favorite crepe fillings and toppings:
- Pears, Fig, and Brie
- Ricotta, Spinach, Bacon, and Mushroom
- Peaches and Cream
- Bananas and Nutella
- Nutella and Raspberries
- Baked Apple and Cinnamon
- Lemon Curd
- Eggs, Sausage, and Cheese
- Chicken and Mushroom
- Mozzarella, Basil, and Tomatoes
- Strawberries and Cream
How to Make Crepe with Berries and Cream
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
Pro-tip: Make your batter the night before to give the flour plenty of time to hydrate.
1. Blend the Crepe Batter: In a blender, combine the eggs, vanilla, sugar, milk, and flour and blend for 10 seconds. Transfer the crepe batter to a medium bowl and place it in the refrigerator for at least 30 minutes and up to one day to allow the batter to rest and the flour to fully absorb the liquid.
2. Make the Whipped Cream: Pour heavy cream into a large bowl that’s been chilled and beat on medium speed until it begins to thicken. Add sugar and vanilla and continue to beat until soft peaks form. Taste and add more sugar if you want it sweeter. Cover and refrigerate until ready to use.
3. Prepare the Berry Filling: Combine fresh berries, sugar, lemon zest, and lemon juice in a non-stick frying pan, then cook over medium-low heat, stirring frequently, for 10 to 12 minutes or until juices are bubbly and berries are tender. Remove from heat and set aside.
4. Cook the Crepes: Heat a non-stick skillet over medium heat and add butter to coat then pour approximately ¼ cup of batter into the center of the pan and swirl to spread evenly. Cook for approximately 2 minutes, then flip and cook for an additional 1 minute. Transfer the crepe to a large plate and repeat until all the batter is gone.
5. Plating: Fill approximately one-half of each crepe with fresh whipped cream and berries, fold in half, and then half again. Add a dusting of powdered sugar and serve.
Recipe Tips and Notes
- Crepe batter can be made the night before. Refrigerate in an air-tight container, then prepare crepes the next day.
- While crepes are best served immediately, you can make them a day in advance. Cover them with plastic wrap and refrigerator for up to 2 days. They can be reheated in a microwave just cover them with a damp paper towel then microwave in 30-second increments until warm. They can also be reheated using a non-stick skillet over medium heat. Brush it with melted butter then toast each crepe for 30 seconds per side.
Frequently Asked Questions
Crepes are generally considered to be thin pancakes. Pancake batter contains baking powder to help them rise and get fluffy, but crepe batter does not. Crepes are more delicate than pancakes and can be filled with both sweet and savory ingredients.
No. A crepe pan has shorter sides to make the crepes easier to flip and a heavier bottom for consistent heat and even cooking. But a medium nonstick skillet or even a cast iron pan that has been well seasoned can be used to make crepes. While an eight-inch pan is standard you can use any size pan depending on the size of crepe you want to make.
Yes, both the crepe batter and crepes can be refrigerated. Any remaining batter can be stored for up to 24 hours in an airtight container and cooked crepes for up to 2 days. Separate the cooked crepes with wax or parchment paper to help keep them from sticking together.
Freezing your crepes is very simple and we usually make a double batch just to have some to freeze. To freeze crepes separate each crepe with parchment paper, wax paper, or freezer paper to prevent them from sticking together when you’re ready to take them out of the freezer.
To reheat use a nonstick skillet on medium heat and brush it with melted butter then toast each crepe for 30 – 60 seconds per side. They can also be reheated in a microwave. Cover with a damp paper towel and microwave in 30-second increments until warm.
Let’s Connect! If you make our Crepes with Berries or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Other Recipes to Try
If you enjoy this crepes with berries recipe, we recommend checking out some of these breakfast options:
- Breakfast Quesadillas with Bacon and Spinach
- Tex-Mex Migas
- Fluffy Silver Dollar Buttermilk Pancakes with Blueberries
Crepes with Berries and Cream
- 1 8-inch Skillet
- 1 Blender
- 1 cup heavy whipping cream
- 4 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 pint berries
- ½ cup sugar
- ½ tablespoon lemon zest
- 1 tablespoon lemon juice fresh
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon sugar
- 1 ¼ cup milk
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter melted
- Pour heavy cream into a large mixing bowl and beat on medium speed until it begins to thicken.
- Add sugar and vanilla and continue to beat until soft peaks form. Taste and add more sugar if you want it sweeter.
- Cover and refrigerate until ready to use.
- Combine berries, sugar, lemon zest, and lemon juice in a non-stick frying pan
- Cook over medium-low heat, stirring frequently, for 10 to 12 minutes or until juices are bubbly and berries are tender.
- Remove from heat and set aside.
- In a blender, combine the eggs, vanilla, sugar, milk, and flour and blend for 10 seconds. Transfer the crepe batter to a medium bowl and place it in the refrigerator for at least 30 minutes and up to one day to allow the batter to rest and the flour to fully absorb the liquid.
- Heat a non-stick skillet and add butter to coat.
- Pour approximately ¼ cup of batter into the center of the pan and swirl to spread evenly.
- Cook for approximately 2 minutes, then flip and cook for an additional 1 minute. Remove from and repeat until all the batter is gone.
- Serve crepes warm with fresh whipped cream, berries, and a dusting of powdered sugar.