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.
Berry Filling
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.
Crêpes
In a blender, combine the eggs, vanilla, sugar, milk, and flour and blend for 10 seconds. Transfer the crêpes 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 crêpes warm with fresh whipped cream, berries, and a dusting of powdered sugar.
Notes
1. Servings: The number of crêpes will vary based on the size of the frying pan used.2. Butter: You don't need to butter the pan after each crepe. You can typically make 2-3 crêpes before needing to re-butter the pan. 3. Nutritional information: The nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the crêpes, berries, and whipped topping and does not include the nutritional value of any additional toppings or fillings. It does not include the nutrition for any substitutions.4. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.