Name: Berry Breakfast Crepes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 Crepes
Cuisine: French
Ingredients: 4 oz. Cream Cheese softened; 1 cup Cold Milk; 1/4 Cup Powdered Sugar; 1 (4 serving size) pkg. Instant Vanilla Pudding Mix; 1/2 of an 8 oz container of Cool Whip; 2 Egg Yolks; 1/2 Tbs. Flour; 1 Cup Half and Half; 1/4 Cup Sugar; 1/2 Tbs. Pure Vanilla; 3 Large Eggs; 1/2 Cup Milk; 1/2 Cup Water; 3 Tbs. Butter, melted; 1/2 tsp Salt; 3/4 cup Flour

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Berry breakfast crepes are delicious, fun, and so easy to make at home! No crepe pan? No problem! Just use a frying pan like I do!

I love crepes for breakfast! They are a delicious way to start the day! I hesitated trying to make them at home for a long time because I didn’t have a crepe pan and I didn’t want to go buy one. I decided I would try them using my 10 inch frying pan and guess what happened? It worked absolutely fine. I’ve made these in my frying pan many, many times since. They always turn out fantastic! Give them a try! I know you’ll love them!

I’m not going to spend a lot of time here explaining how to make the vanilla cream cheese filling, vanilla sauce and the warm berries. The instructions are in the recipe below and all are very simple to make. I am going to note, however, that I make the vanilla cream cheese filling first, prepare the berries second and the vanilla sauce third. The crepes are the very last thing I make and the part I will spend time explaining here.

Crepe batter is simple. Combine all the ingredients in a blender and blend until smooth. Place a 10 inch frying pan on the stovetop and heat it over medium heat. While the pan is heating line a plate with a damp paper towel and have another damp paper towel to cover the stack of crepes. As you cook the crepes you will keep them between the damp paper towels to keep them from drying out. Once heated pour a little bit of the cooking oil of your choice in the pan and wipe it around carefully with a paper towel. Add 1/4 cup of crepe batter to the hot and oiled pan. Immediately tilt and tip the pan in a circular motion to spread the batter out evenly and thinly across the pan like shown above.

The first side takes the longest to cook. That being said, overall, crepes cook fairly quickly. When it is time to flip the crepe the edges will begin to brown and curl up like pictured above. Flip the crepe using a large, wide spatula. The second side takes very little time to cook. The bottom will be cooked and browned just a little. Remove the crepe from the pan and place it between the damp paper towels. Repeat the process, including re-oiling the pan with each crepe until all your batter is gone. Then….

Berry Breakfast Crepes

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Berry breakfast crepes are delicious, fun, and so easy to make at home! No crepe pan? No problem! Just use a frying pan like I do!

Author: Mindee's Cooking Obsession
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 8 Crepes
Category: Breakfast
Method: Pan Frying
Cuisine: French

Ingredients

Vanilla Cream Cheese Filling:

4 oz. Cream Cheese softened
1 cup Cold Milk
1/4 Cup Powdered Sugar
1 (4 serving size) pkg. Instant Vanilla Pudding Mix
1/2 of an 8 oz container of Cool Whip

Vanilla Sauce:

2 Egg Yolks
1/2 Tbs. Flour
1 Cup Half and Half
1/4 Cup Sugar
1/2 Tbs. Pure Vanilla

1 lb. Fresh Strawberries or Raspberries

1 Tbs. Sugar

Crepe Batter:

3 Large Eggs
1/2 Cup Milk
1/2 Cup Water
3 Tbs. Butter, melted
1/2 tsp Salt
3/4 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. Set aside.
Slice up the strawberries and put them in a small saucepan. If you are using raspberries just put them right in the saucepan. Place the saucepan on the stovetop over low heat. Sprinkle with the tablespoon of sugar. Stir the berries here and there as they heat.
While the berries heat, make the vanilla sauce. In a medium bowl, whisk the egg yolks and flour together. Over medium heat, bring the half and half and sugar to a simmer. Slowly pour the hot half and half into the egg yolks while whisking vigorously. Once it has all been added pour the entire mixture back into the pot and cook over medium heat while whisking until the sauce coats the back of a spoon. Remove from heat, whisk in the vanilla and set aside.
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 1/4 cup measuring cup, quickly pour 1/4 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 in 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. (BTW my first crepe always turns out a little ugly. Sometimes it takes making a couple to get into a rhythm)
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 cool whip from the remaining half of the container.