Mixed Berry Crepes
Mixed berry crepes are a delicious and easy breakfast or brunch that anyone can make. Crepes are thin, lacey pancakes that can be made with many different kinds of fillings and toppings. This is a basic crepe recipe that is filled with raspberries and blueberries and topped with my special blueberry raspberry syrup. All you need is a basic crepe recipe and you have a blank canvas for breakfast, brunch or even dessert. Learn how to make crepes at home that you and your family will love to eat!
Ingredients needed to make Mixed Berry Crepes:
For the Blueberry Raspberry Syrup:
- 1 1/2 cups fresh or frozen blueberries
- 1 cup fresh or frozen whole raspberries
- 2/3 cup water (minus 2 tbsp to mix with cornstarch to thicken)
- 3 tbsp maple syrup
- 2 tbsp water
- 2 tbsp cornstarch
Crepe Batter Ingredients:
- 1 cup all purpose flour
- 1/2 tsp salt
- 1 tbsp sugar
- 1 1/2 cups milk (you can use whole milk or 2%)
- 1 egg
- 1 tbsp butter, melted
- 1/2 tsp vanilla
- Non-stick spray
- About 3 cups of mixed berries for filling crepes (more if you want to place a few berries on top of the crepe)
- Blueberry and Raspberry syrup (recipe above)
- Whip cream (optional)
How to make Mixed Berry Crepes:
Blueberry Raspberry Syrup:
- Make the blueberry raspberry syrup first.
- Place the blueberries and raspberries and water (minus 2 tablespoons to mix with cornstarch) in a large saucepan. Stir in maple syrup and bring mixture to a boil.
- Reduce the heat and simmer until berries are softened.
- In the meantime, place 2 tbsp of water and the cornstarch in a small bowl and whisk together until totally combined.
- When berry mixture is cooked, stir in the cornstarch mixture and simmer on medium heat until the berry syrup thickens.
- Remove from the heat and set aside to serve with crepes. I like to pour the syrup into a mason jar for serving and to store any leftover syrup in.
- You may thin the syrup if desired by adding a tablespoon of water at a time. The syrup can be served chunky or you can mash the berries a little with a potato masher.
To make mixed berry crepes:
- Add flour, salt, sugar, milk, egg, butter and vanilla to the blender and blend until smooth. I like to pour the mixed batter into an extra large glass measuring cup for ease in measuring batter to cook crepes.
- If desired you can mix the batter by hand instead of using the blender. Place the dry ingredients in a bowl and whisk together, then whisk the wet ingredients together in a large measuring cup and slowly add them to the dry ingredients. Mix together until everything is smooth and well blended so there are no lumps in the batter.
- Heat a regular 8″ skillet over medium high heat. You do not need to use a special pan to cook crepes. Spray the pan lightly with non-stick spray.
- Pour approximately 1/4 cup of the pancake batter into the center of the pan. Pick the pan up and swirl the batter around the pan so the entire bottom is covered with batter.
- Place the pan back on the stovetop and cook the crepe until the batter is lifting away from the edge of the pan and there are small bubbles in the center. Reduce heat to medium if crepes are cooking too quickly.
- Carefully turn the crepe with a large spatula by lifting the edge and turning. Cook the other side of the crepe for about 20-30 seconds or until golden brown.
- Remove the crepe and place on a large plate. Repeat with all remaining batter. Spray the pan again lightly for each individual crepe before cooking. Makes 8-10 crepes depending on how much batter is used per crepe.
To assemble the crepes:
- Place a single crepe on a plate and place about 1/3 cup of berries in center of the crepe. Spoon about 1 tbsp of blueberry raspberry syrup over the berries.
- Roll one edge of the crepe over the berries and tuck under the filling. Continue to roll the crepe until it is a cylinder.
- Top the rolled crepe seam side down with another 1-2 tbsp of syrup and whip cream as desired. May top with a few extra berries if desired.
Notes:
- Try folding crepes into triangles instead of rolling them by folding the crepe in half and then folding it again. The berries and syrup can then be placed on top of the crepe.
- You can use regular maple syrup in place of the berry syrup if desired.
- Fill your crepes with sweet or savory ingredients. They are delicious filled with cream cheese, marscapone cheese, nutella, sliced bananas, strawberries, peaches and whipped cream, or pie filling. Just use your imagination and have fun!
- Try filling your crepes with savory ingredients such as egg and sausage or bacon, avocado slices, spinach, mushroom and cheese, ham and cheese, etc.
- Crepes should be stored in a ziplock bag on a plate with parchment paper in between in the refrigerator for 1-2 days. Make sure they are cooled before placing in the bag.
- Take crepes out of refrigerator and let them come to room temperature for about 15 minutes.
- You can reheat crepes in the microwave for 20 seconds or in a skillet over medium heat.
Other delicious breakfast recipes to try:
- Coconut Blueberry Pancakes
- Cherry French Toast Rollups
- Fluffy Belgian Waffles
- The Best German Pancakes
- Carrot Cake Oatmeal
Mixed Berry Crepes
Mixed berry crepes are easy to make and so delicious. Thin, buttery crepes filled with fresh berries and topped with a mixed berry syrup.
Equipment
- 8" frying pan
Ingredients
Blueberry raspberry syrup:
- 1 1/2 cups fresh or frozen blueberries
- 1 cup fresh or frozen whole raspberries
- 2/3 cup water (minus 2 tbsp to mix with cornstarch to thicken)
- 3 tbsp maple syrup
- 2 tbsp water
- 2 tbsp cornstarch
For the crepes:
- 1 cup all purpose flour
- 1/2 tsp salt
- 1 tbsp sugar
- 1 1/2 cups milk (you can use whole milk or 2%)
- 1 egg
- 1 tbsp butter, melted
- 1/2 tsp vanilla
- Non-stick spray
- About 3 cups of mixed berries for filling crepes (more if you want to place extra berries on top of the crepe)
- Blueberry and Raspberry syrup (recipe above)
- Whip cream (optional)
Instructions
Blueberry Raspberry Syrup:
- Make the blueberry raspberry syrup first. Place the blueberries and raspberries and water (minus 2 tablespoons to mix with cornstarch) in a large saucepan. Stir in maple syrup and bring mixture to a boil.
- Reduce the heat and simmer until berries are softened.
- In the meantime, place 2 tbsp of water and the cornstarch in a small bowl and whisk together until totally combined.
- When berry mixture is cooked, stir in the cornstarch mixture and simmer on medium heat until the berry syrup thickens.
- Remove from the heat and set aside to serve with crepes. I like to pour the syrup into a mason jar for serving and to store any leftover syrup in.
- You may thin the syrup if desired by adding a tablespoon of water at a time. The syrup can be served chunky or you can mash the berries a little with a potato masher.
For the crepes:
- Add flour, salt, sugar, milk, egg, butter and vanilla to the blender and blend until smooth. I like to pour the mixed batter into an extra large glass measuring cup for ease in measuring batter to cook crepes.
- If desired you can mix the batter by hand instead of using the blender. Place the dry ingredients in a bowl and whisk together, then whisk the wet ingredients together in a large measuring cup and slowly add them to the dry ingredients. Mix together until everything is smooth and well blended so there are no lumps in the batter.
- Heat a regular 8" skillet over medium high heat. You do not need to use a special pan to cook crepes. Spray the pan lightly with non-stick spray.
- Pour approximately 1/4 cup of the pancake batter into the center of the pan. Pick the pan up and swirl the batter around the pan so the entire bottom is covered with batter.
- Place the pan back on the stovetop and cook the crepe until the batter is lifting away from the edge of the pan and there are small bubbles in the center. Reduce heat to medium if crepes are cooking too quickly.
- Carefully turn the crepe with a large spatula by lifting the edge and turning. Cook the other side of the crepe for about 20-30 seconds or until golden brown.
- Remove the crepe and place on a large plate. Repeat with all remaining batter. Spray the pan again lightly for each individual crepe before cooking. Makes 8-10 crepes depending on how much batter is used per crepe.
To assemble the crepes:
- Place a single crepe on a plate and place about 1/3 cup of berries in center of the crepe. Spoon about 1 tbsp of blueberry raspberry syrup over the berries.
- Roll one edge of the crepe over the berries and tuck under the filling. Continue to roll the crepe until it is a cylinder.
- Top the rolled crepe with another 1-2 tbsp of syrup and whip cream as desired. May also top with a few extra berries.
- NOTES: *Try folding crepes into triangles instead of rolling them by folding the crepe in half and then folding it again. The berries and syrup can then be placed on top of the crepe. You can use regular maple syrup in place of the berry syrup if desired. *Fill your crepes with sweet or savory ingredients. They are delicious filled with cream cheese, marscapone cheese, nutella, sliced bananas, strawberries, peaches and whipped cream, or pie filling. Just use your imagination and have fun! *Try filling your crepes with savory ingredients such as egg and sausage or bacon, avocado slices, spinach, mushroom and cheese, ham and cheese, etc. *Crepes should be stored in a ziplock bag on a plate with parchment paper in between in the refrigerator for 1-2 days. Make sure they are cooled before placing in the bag. *Take crepes out of refrigerator and let them come to room temperature for about 15 minutes.You can reheat crepes in the microwave for 20 seconds or in a skillet over medium heat.