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!
Jump to:
Why Choose This Recipe
- You don't need a crepe pan!
- You don't need to be a pro chef!
- Goes perfect with a tall glass of Orange Julius!
Ingredient Notes
- Cool Whip - 1 cup of freshly whipped cream may be substituted.
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 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.
- 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 stove top.
- 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 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. 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.
- 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 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.
- Serve!!!
Recipe FAQs and Expert Tips
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.
Yes, they can be. Cook them as instructed above with the damp paper towel on the bottom and 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.
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!
Related Recipes
Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest and Instagram!
Print
Berry Breakfast Crepes Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 Crepes 1x
- Category: Breakfast
- Method: Pan Frying
- Cuisine: French
Description
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 (4 serving size) pkg. Instant Vanilla Pudding Mix
- ½ of an 8 oz container of Cool Whip
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 tsp 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 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.
- 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.
Keywords: fruit crepes, strawberry crepes, crepe filling recipe
Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
G. T.
Can't get enough of these!!!
★★★★★