Berry Crêpes with Whipped Cream

Berry crêpes are thin French-style “pancakes” filled with fresh berries and softly whipped cream. The batter is mixed in a blender, then cooked into thin crêpes using the same basic technique you see in classic French crêpes. The crêpes stay tender and flexible, making them easy to fold and serve without tearing.

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We usually keep these pretty simple with berries and whipped cream, but crêpes don’t have to stop there. They’re one of our favorite weekend breakfast swaps for pancakes or waffles, and honestly, just as easy to make. Once you have a good classic French crêpe recipe, it’s easy to change up the fillings depending on the season or what you’re craving.

Key Ingredients and Toppings

Homemade crêpes require three main ingredients: flour, eggs, and milk. We don’t recommend substitutions for these 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 much better than store-bought. You will need heavy whipping cream, powdered sugar, vanilla extract, and a hand or stand mixer.
• Berry Filling: We used a combination 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, thaw them in the refrigerator before making the filling, as instructed.
• Crêpes: 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 to cook the crêpes.

How to Make Berry Crêpes

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including 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 Batter: In a blender, combine the eggs, vanilla, sugar, milk, butter, and flour and blend for 10 seconds. Transfer the crêpe batter to a medium bowl and refrigerate for at least 30 minutes and up to 1 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 with a hand mixer until it begins to thicken. Add sugar and vanilla, and continue beating 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. Cook over medium-low heat, stirring frequently, for 10 to 12 minutes or until the juices are bubbly and the berries are tender. Remove from heat and set aside.

4. Cook the Crêpe: 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.

5. Flip the Crêpe: Cook for approximately 2 minutes, then flip and cook for an additional 1 minute. Transfer the crêpe to a large plate and repeat until all the batter is gone.

6. Assemble the Berry Crêpes: Fill approximately one-half of each crêpe with fresh whipped cream and berries, fold in half, and then fold in half again. Add a dusting of powdered sugar, and serve.

Recipe Tips and Notes

• Rest the batter. That 30-minute refrigeration isn’t just a suggestion. Resting allows the flour to fully hydrate and the gluten to relax, so your crêpes will be tender rather than rubbery.
• Keep the heat moderate. Medium to medium-low heat works best for crêpes. If your pan is too hot, the batter will set before you can thin it enough to swirl. Too cool, and your crêpes won’t develop those golden spots we love.
• The first crêpe is practice. Don’t worry if your first one doesn’t turn out right. The first crêpe helps you dial in the temperature and the amount of batter. I usually eat that one as my chef’s snack.
• Swirl quickly. Once you pour the batter into the pan, immediately lift it off the heat and swirl in a circular motion. You want the batter to spread into a thin, even layer before it starts to set.
• Use cold cream. For the best whipped cream, make sure your heavy cream is cold straight from the refrigerator. I sometimes chill my mixing bowl for a few minutes, too.
• Don’t overcook the berries. You want them tender but still holding their shape. Overcooking turns them mushy and makes the filling too watery. About 10-12 minutes over medium-low heat is just right.

Frequently Asked Questions