This sweet crepe recipe is the best thing to make for your next decadent breakfast or brunch. The cheesecake filling pairs so well with the ripe berries, its like you’re eating dessert for breakfast.
We make these sweet crepes for all our special occasions. They’re perfect for every special occasions like Easter brunch, Mother’s Day, or birthdays, but your whole family will ask for them every day of the year.
Why you’ll love this Crepe Filling Recipe
You have a simple crepe recipe filled with a no bake cheesecake like filling and fresh macerated berries. They’re a dream come true! It’s like a berry cheesecake inside of a crepe crust, who can say no to that?!
I couldn’t believe how delicious they were – and even though I was only planning on eating a couple bites, I ended up eating three (that’s right THREE) full crepes. Each stuffed full of this delicious creamy filling, and sweet berries.
Ingredients you’ll need to make this Crepe Filling Recipe
- all purpose flour
- milk
- water
- eggs
- melted butter
- sugar
- vanilla extract
- salt
- heavy whipping cream
- cream cheese
- mixed berries
- cornstarch
How to make Fruit Crepes
- You’ll just make your crepe batter, by putting all the ingredients into the blender and pulsing till smooth. Refrigerate the batter for an hour or more, though I’ve also skipped this and only refrigerated for about 15 minutes, just to let some of the bubbles settle.
- Pour about 1/4 cup crepe batter into a large greased saute pan, or a crepe maker. And cook for about 1 minute, then flip the crepe over and cook the other side for about 30 seconds. Repeat with additional batter.
- Sauté up your berries with a little sugar, till they get a little juicy and let the sauce thicken just a little bit. Stir together the cream cheese, sugar and vanilla extract, then in another bowl, whip the cream until it’s nice and fluffy. Fold them together to make a nice fluffy mixture.
- Then take one crepe, spread the middle down with the cream cheese filling. Then add some berries over the top of the cream cheese mixture. Roll the crepes up, and top with additional berries, and some powdered sugar and dig in!
Sweet Crepe Recipe tips
- Make sure your batter is nice and smooth after blending. You don’t want any chunky flour bits in your batter. This will help keep the crepes thin.
- I’ve made these without chilling them for the full 1 hour as called for. You want to at least let the batter rest for 15 minutes to help the bubbles settle.
- Add just enough crepe batter to the pan to swirl it around and cober the bottom of the pan in a very thin layer. This will keep the crepes thin, with nice crispy edges, and so they don’t get chewy. Only about 1/4 cup batter should be needed for an 8 to 10 inch pan.
- You can also use a crepe maker to cook your crepes. Place your batter in a shallow bowl big enough to fit the crepe maker and dip it into the batter as you go.
- The recipe as is makes a lot of cream cheese filling. You can cut that portion of the recipe in half, or double the crepe portion depending on how many people you’re making breakfast/brunch for.
Berry Crepe storage
Any leftover crepes can be stored in a zip log bag in the fridge for up to 5 days. I like to stick layers of wax paper or paper towels between them to help prevent them from sticking to each other.
How to store leftover Cream Cheese Crepe Filling
Any leftover cream cheese, or berry filling can be stored in two separate airtight containers with a lid in the fridge for 5 days as well.
How to reheat a Berry Crepe
You can microwave the crepes for about 20 to 30 seconds when you want to enjoy them again, then fill them with chilled cream cheese and berry fillings, and enjoy!
This Sweet Crepe Recipe is perfect for every occasion
These berries and cream crepes are such a yummy breakfast or brunch option. They’re easy enough for any day, but fancy enough for a special occasion. They’re such a yummy flavor combination, and everyone will love them!
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Sweet Crepe Recipe
Ingredients
For The Crepes:
- 1 cup all purpose flour
- 1/2 cup whole milk
- 1/2 cup water
- 3 large eggs
- 2 TBS melted unsalted butter
- 2 TBS granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Cream Cheese Filling:
- 8 oz cream cheese
- 1/2 cup granulated sugar (1)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Berry Sauce:
- 2 cups mixed berries I used boysenberries, sliced strawberries, raspberries and blueberries
- 1/2 cup granulated sugar
- 1 TBS cornstarch
Equipment
- Large Mixing Bowl
Instructions
For the Crepes:
- Add all the ingredients for your crepes to a blender. Cover.
- Blend on low speed until everything is mixed together well, and smooth.
- Place the batter in an airtight container and place it in fridge for at least one hour, up to overnight. (2)
For the Cream Cheese Filling:
- In a large bowl, beat the cream cheese, with the sugar and vanilla extract until it is smooth. Set it aside
- Whip your heavy cream in a large bowl until stiff peaks have formed.
- Fold the whipped cream and cream cheese mixture together till smooth. Refrigerate till needed.
For the Cream Cheese Filling: (3)
- Mix together the berries, sugar and cornstarch in a bowl of in a pot.
- Heat the berries in the small pot over medium low until the juices start to run, and a saucy mixture is created. Set aside till needed.
- Heat a large nonstick skillet, and spray with nonstick spray over medium heat.
- Pour about 1/4 cup batter into the pan and swirl around to spread it thinly to the edges.
- Cook for 1 minute until the edges start to crisp.
- Flip the crepe over and cook for another 20-30 seconds.
- Stack the crepes and cover while you cook the remaining crepes.
- Fill each crepe with about 1/4 cup cream cheese mixture, and 2 TBS berry sauce.
- Roll up and serve.
Video
Notes
- *The original recipe had 1 cup of granulated sugar. After several comments I tested and edited the recipe to cut the sugar amount to 1/2 cup. You can also start with 1/4 cup if you want even less of a sweet flavor.
- *Or at least 15 minutes to let the bubbles settle.
- *Depending how full you fill each crepe you may have extra cream cheese filling. You can cut that portion of the recipe in half, or double the crepe part, if you need to feed more people.
Nutrition
These berries and cream crepes were first posted on January 17, 2016. The photos and text were updated on April 13, 2022.
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Cory says
Before I review the actual recipe I want to ask the recipe’s author, Aimee, to please adjust the prep time to include the fact that the crepe batter has to sit for 1 hr – overnight because I bought the stuff to make this in the morning for breakfast and ended up having to get breakfast out because I didn’t know the batter had to chill.
On to the actual recipe, I really enjoyed this. I let the berry sauce cook on the stove while I cooked up the crepe batter and it was perfect timing. I cooked my crepes on a notch above medium but I know not all stoves have the same temp at medium. This is a great recipe, it was super yummy. I know some comments say it was too sweet but I didn’t have an issue with the sweetness. If you decide you wanna try using less sugar cut down in the cream cheese filling. I don’t like messing with ratios in baking (so don’t cut sugar from the crepe batter) and you need a decent amount of sugar in the berry sauce to extract the juices.
Aimee says
I’m glad to hear you enjoyed them! I do have a note at the bottom of the recipe that says the chilling for 1 hour, can be shortened to 15 minutes, so your family doesn’t have to wait so long next time 😉