Who doesn't love sweet crepes filled with fresh fruit, a fluffy cream cheese filling, and topped with a warm vanilla sauce? Use strawberries or raspberries for this recipe that takes me about 30 minutes to throw together, and all without a crepe pan!
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Why You'll Love This Recipe
- These homemade crepes don't require a crepe pan or crepe maker! Just a nonstick skillet!
- You don't need to be a pro chef! This is an easy crepe recipe!
- Swap out the cream cheese filling for the savory fillings of your choice, and make these savory crepes instead!
- Perfect for brunch on a Saturday morning, Christmas or Easter, and even Mother's Day!
Ingredient Notes
- Cool Whip - 1 cup of freshly whipped heavy cream may be substituted.
- Half and Half - Usually found by the coffee creamers in the dairy section. You can mix half heavy cream and half 2% milk to make half and half, however.
- Flour - I used all-purpose flour.
- Berries - You can use any type of berry. Strawberries, raspberries, blackberries, blueberries...
- Butter - I used salted butter, but unsalted butter is fine.
Step by Step Instructions
- In a small bowl, beat the cream cheese until smooth.
- Beat in the milk.
- Beat in the powdered sugar and instant pudding mix.
- Fold in half a container of Cool Whip.
- Place in the fridge to set up while you make the crepes.
- Dump fresh strawberries or fresh raspberries into a small pot.
- Sprinkle with the sugar.
- Heat over medium heat, stirring to coat the fruit with sugar.
- Once you hear sizzling noises, turn off the heat and let the pot sit on the burner stirring here and there while you prepare the vanilla sauce and crepes.
- Whisk the egg yolks and flour together in a small bowl or measuring cup. Set aside.
- In a medium pot, over medium-high heat, bring the half and half and sugar to a simmer.
- Remove from the heat.
- Ladle some of the hot half and half into the egg yolks while whisking vigorously to temper the eggs.
- Continue whisking hot half and half into the egg yolks until half of the hot liquid has been whisked into them.
- Pour the tempered egg and vanilla extract into the pot of remaining half and half while whisking.
- Return the pot to the burner and cook over medium heat while whisking until the sauce thickens.
- When the mixture bubbles with thick and heavy, it's ready.
- Remove from heat and cover with a lid.
- Now for the crepes!!!
- Measure the eggs, water, milk, salt, flour, and melted butter into a blender base or cup. You could use a food processor as well.
- Put the lid on and blend at a high speed until the ingredients are well blended.
- If you have a crepe pan, then prepare the crepes according to the crepe pan instructions. If not, that's OK. I personally use my 10-inch frying pan.
- Line a plate with two layers of damp paper towels.
- You will keep the crepes between the damp paper towels as you cook them to prevent them from drying out.
- Heat the frying pan over medium to medium-low heat on the stovetop.
- Wipe the bottom of the hot pan generously with veg. oil, canola oil, or olive oil. If you're using a ceramic-coated frying pan, you won't need to oil the pan at all.
- Using a ¼ cup measuring cup, quickly pour ¼ cup batter into the center of the hot pan.
- Quickly tip the pan side to side in a circular motion to spread the batter onto a thin layer across the pan.
- Once the batter is spread, cook the crepe until the edges of the crepe begin to brown and curl. Check out pic #23.
- Carefully slip a large spatula under the crepe and flip it over. This side will only take about 10 seconds to cook.
- Remove the cooked crepe and place it on a plate that has been lined with a damp paper towel. Put the other layer of damp paper towels over the top of the crepe. This will keep the crepes from drying out. You don't need damp paper towels in between each crepe. Just one under the bottom of the stack and one to cover the top of the crepe stack.
- FYI - The first crepe isn't always pretty, so don't be discouraged if the first one is not great looking.
- For best results, re-oil the pan before each crepe unless you're using a ceramic-coated pan.
- Repeat the process until all the crepes have been cooked.
- Lay out crepes one at a time on plates.
- Spread with the vanilla cream cheese filling.
- Spoon some berries across the filling.
- Roll up the crepe.
- Spoon warm vanilla sauce and more berries over the top. Additional whipped cream on the tops is also delicious!
- Serve!!!
- If you have leftover crepes, cool them completely and then cover the plate of leftover unfilled crepes with plastic wrap and put them in the fridge.
- Store leftover sweet crepe filling, vanilla sauce, and berries in the fridge.
- The vanilla sauce and berries can be reheated in the microwave.
Recipe FAQs and Expert Tips
What's the difference between a pancake and a crepe?
Pancakes have rising ingredients in them that make them fluffy and have less egg-to-flour ratio. Crepes do not have any ingredients to make them rise, so they stay totally flat. They also have a high egg-to-flour ratio.
Can crepes be made ahead of time?
Yes, they can be. Cook them as instructed above with the damp paper towel on the bottom and one over-the-top crepe in the stack. Once they are cool, cover them tightly with saran wrap. Store them in the fridge until you're ready to eat them.
What can I serve with these?
Of course, breakfast meats are always a favorite! Check out these Sage Breakfast Sausages! Have you ever cooked bacon in an air fryer? How about your oven? Air Fryer Bacon and Oven Baked Bacon are both really easy to do!
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Berry Breakfast Crepes Recipe
Who doesn't love crepes filled with fresh fruit, a fluffy cream cheese filling, and topped with a warm vanilla sauce? Use strawberries or raspberries for this recipe that takes me about 30 minutes to throw together, and all without a crepe pan!
Ingredients
Vanilla Cream Cheese Filling:
- 4 oz. Cream Cheese softened
- 1 cup Cold Milk
- ¼ Cup Powdered Sugar
- 1 Instant Vanilla Pudding Mix 4 serving size pkg.
- 12 oz Cool Whip ½ of an 8 oz container
Berries:
- 1 lb. Fresh Strawberries or Raspberries
- 1 Tbs. Sugar
Vanilla Sauce:
- 2 Egg Yolks
- ½ Tbs. Flour
- 1 Cup Half and Half
- ¼ Cup Sugar
- ½ Tbs. Pure Vanilla
Crepe Batter:
- 3 Large Eggs
- ½ Cup Milk
- ½ Cup Water
- 3 Tbs. Butter melted
- ½ teaspoon Salt
- ¾ cup Flour
Other Things to have on hand:
- Vegetable Canola, or Olive Oil
- A plate with damp paper towels lining the bottom and damp paper towels to cover the top of the crepe pile while you cook them.
Instructions
- Start by preparing the vanilla cream cheese filling.
- Beat the cream cheese until smooth and slowly beat in the milk.
- Beat in the powdered sugar and pudding mix.
- Beat until thickened and fold in half of the container of cool whip. Place in the fridge.
- Dump fresh strawberries or fresh raspberries into a small pot.
- Sprinkle with the sugar.
- Heat over medium heat, stirring to coat the fruit with sugar.
- Once you hear sizzling noises, turn off the heat and let the pot sit on the burner, stirring here and there while you prepare the vanilla sauce and crepes.
- Whisk the egg yolks and flour together in a small bowl or measuring cup. Set aside.
- In a medium pot, over medium-high heat, bring the half and half and sugar to a simmer.
- Remove from the heat.
- Ladle some of the hot half and half into the egg yolks while whisking vigorously to temper the eggs.
- Continue whisking hot half and half into the egg yolks until half of the hot liquid has been whisked into them.
- Pour the tempered egg and vanilla into the pot of remaining half and half while whisking.
- Return the pot to the burner and cook over medium heat while whisking until the sauce thickens.
- When the mixture bubbles with thick and heavy, it's ready.
- Remove from heat and cover with a lid.
- Now for the crepes.
- Put all the crepe batter ingredients into a blender and blend them until smooth.
- If you have a crepe pan, then prepare the crepes according to the crepe pan instructions. If not, that's OK. I personally use my 10-inch frying pan.
- Line a plate with two layers of damp paper towels. You will keep the crepes between the damp paper towels as you cook them to prevent them from drying out.
- Heat the frying pan over medium to medium-low heat on the stovetop.
- Wipe the bottom of the hot pan generously with veg. oil, canola oil, or olive oil.
- Using a ¼ cup measuring cup, quickly pour ¼ cup of batter into the center of the hot pan.
- Quickly tip the pan side to side in a circular motion to spread the batter onto a thin layer across the pan.
- Once the batter is spread, cook the crepe until the edges begin to brown and curl.
- Carefully slip a large spatula under the crepe and flip it over. This side will only take about 10 seconds to cook.
- Remove the cooked crepe and place it on a plate that has been lined with a damp paper towel.
- Put the other layer of damp paper towels over the top of the crepe. This will keep the crepes from drying out. You don't need damp paper towels in between each crepe. Just one under the bottom of the stack and one to cover the top of the crepe stack.
- Re-oil the pan before each crepe. Repeat the process until all the crepes have been cooked.
- Roll up some vanilla cream cheese filling and a generous helping of warm berries to each crepe.
- Top the rolled-up crepes with vanilla sauce and more berries.
Notes
- If you're using a ceramic-coated frying pan, you'll not need to oil the pan to cook the crepes. They will just slide right out.
Nutrition
Calories: 231kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 98mgSodium: 137mgPotassium: 199mgFiber: 1gSugar: 19gVitamin A: 405IUVitamin C: 23mgCalcium: 135mgIron: 1mg
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G. T.
Can't get enough of these!!!