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Mixed Berry Crepes

Mixed Berry Crepes

LeAnn
Mixed berry crepes are easy to make and so delicious. Thin, buttery crepes filled with fresh berries and topped with a mixed berry syrup.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast, Brunch, Dessert
Cuisine French
Servings 10
Calories 152 kcal

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.

Nutrition

Calories: 152kcal
Keyword crepes with berry syrup, Mixed berry crepes, dessert crepes, crepes, berry crepes
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