These berries and cream crepes are light and simple crepes filled with a creamy, cheesecake like filling, and juicy berries. They’re perfect for a decadent breakfast or brunch!
These berries and cream crepes are my favorite to eat for breakfast, brunch, or dessert. They’re one of the best ways to start the day, and I promise they don’t take that long to make, so you could even have them on a weekday for breakfast.
But they’re fancy enough I love whipping them out for breakfast or brunch for a special occasion. I love making them for Easter brunch, a brunch style baby shower, or even Christmas morning.
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 Needed to make Berries and Cream Crepes:
- all purpose flour
- milk
- water
- eggs
- melted butter
- sugar
- vanilla extract
- salt
- heavy whipping cream
- cream cheese
- mixed berries
- cornstarch
How to make Berries and Cream 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!
Tips for making Berries and Cream Crepes:
- 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.
How to store leftovers?
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.
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.
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!
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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Berries and Cream Crepes
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 cup granulated sugar
- 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
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. **
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:
- 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.
Notes
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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Zina P says
These were absolutely delicious…I did halve all the sugars in the berries and cream and they were sweet enough for our taste. I also omitted the sugar in the crepes.
Nicole says
I wanted so badly to like this…but it was a total waste of time and ingredients. The granulated sugar makes zero sense!! My cream cheese filling was not smooth at all because of it! Who wants to hear themselves crunching on sugar granules while eating a crepe? Not I!! It was so so incredibly over sweet! This is coming from a sweets lover too!! I couldn’t eat more than 2-3 bites and now I feel slightly Ill!….my poor daughter is definitely getting a cavity from this recipe. Less sugar and powdered sugar would have made this a 5 star recipe. I’m sorry I just didn’t like it but I love that Mother and Daughter are spending time together! You can definitely double up on that!
Aimee says
The sugar should soak into the cream cheese and should definitely not be crunchy, maybe you didn’t mix it for long enough. Sorry you felt like it was too sweet though
Maddy says
I made the fruit sauce and frosting – I mean whipped cream for breakfast. I have a consistent crepe recipe I like to use. First off the whipped cream is so sweet it hurts my teeth – actually just frosting with a hint of cream cheese flavor, the fruit is also INSANELY sweet. I used freash blueberry’s and raspberries and doing this just ruined them, I was hoping this would have some sweetness but this is just terrible. Maybe the crepe recipe is okay but the “whipped cream” and fruit sauce was a waste of ingredients. My partner said “you can feel the cavities coming as you eat this”. This is like the junk at IHOP that’s just pure sugar.
Emma says
So yummy and great! My only request is I wish the macros were posted!
Aimee says
We’ve added the estimated nutritional info, but it’s only accurate if you use all the filling divided between 12 crepes. 🙂 Glad you love them though
Lacey says
I made these for Father’s Day dessert and they were delicious! They are sweet without being too sweet and the cream and berry mixture complemented each other perfectly. I made a half batch of the cream filling as suggested in the recipe notes, but next time I will double the batter instead because they were devoured- I couldn’t make them fast enough!
Aimee says
Yay! I’m so glad you all loved them! We always devour them as well!
Vanessa Keen says
I was just wondering if I could use a hand mixer to mix the crepe batter .. I don’t have a blender is why I’m asking
Thanks
Ellen says
I think it might be better to just whisk everything together. The blender is just a way to do it. You could try it both ways.
Gina Abernathy says
Perfect for anytime of the day.
Ellen says
I totally agreed, thanks for the great review.
Mike says
I love crepes but have never made them before. I might try these this week. Thanks.
Ellen says
We hope you do and then let us know what you think.
Jayne Hofer says
These were fabulous!!
My go to recipe for dessert crepes.
The first time I made these. I followed the ditections to the letter. The second time, I just added the creame, sugar and creame cheese together.. They were just as good!
Ellen says
we love it when a recipe becomes a favorite
Cheri Di Dio says
My husband and I made these on a camping trip. They were AMAZING!!! The crepes were light and perfect, and the cream filling was just like a wonderful cheesecake filling. Went perfectly with strawberries, blueberries, and raspberries. We also filled the crepes with shaved Black Forest ham and shredded Gruyere cheese. Divine! Making another batch now to serve to friends. I know they’ll love them as much as we do. This is in my go-to recipes stash!
Aimee says
That makes me so happy to hear! It sounds delicious with the ham and gruyere!
Iram says
Simply Flawless and delicious!
Tiffany says
I they were really good, but really sweet. I will definitely make again, but cut the sugar in half.
Beth says
I’d love to make these. When you say sugar do you mean powdered sugar for all aspects of the recipe?
Thank you!
Aimee says
I used granulated white sugar for all the parts.
Lauren says
I love these but was wondering how long I can store the filling in the refrigerator? Thank you
Aimee says
Probably for 3-4 days, covered
Kira says
What would your recommendation be on the amount of sugar if I am replacing the heavy whipping cream with cool whip? Trying to make them with what I have on hand. Thank you for sharing!
Aimee says
I’d try with maybe 1/4 cup of sugar first and then add more if it doesn’t seem sweet enough still
April Meadows says
Foremost, this recipe would only take 17 min, start to finish, if you had 3 people cooking it. Whipped cream ALONE takes at least 20 min. I loved the flavor and texture of the crepes! They were relatively easy for a novice crepe maker like me. The cream filling on the other hand was trouble. I ended up serving canned whipped cream (my arm was dying inside;) which we loved with the fruit filling. I used fresh strawberries and frozen blueberries for my filling. Next time I will use my regular whipped cream recipe instead but at least I tried something new. Thank you for posting this recipe.
Aimee says
Sorry it took so long for you. I generally whip the cream with a mixer so it only takes about 3-4 minutes till it’s mixed. It would definitely take a lot longer and a lot of arm strength to do it by hand
Tammy Rose Stuart says
Absolutely delicious and easy. Will make this again and again!!!!! Thank you, they are perfect.
Ellen says
Thank you so much for letting us know. We love crepes and we are glad you found them absolutely delicious!
Cindy L Coker-Plano says
can i make the crepes and put them in wax paper the day before then just warm them up?
Aimee says
Yeah for sure! They may not have the slight crispiness. I’d just put them in the oven at 350 for 6-10 minutes until they are nice and warm throughout!
Nicole says
Amazing! My first time making crepes and it was so easy and delicious!!!
Ellen says
I am so glad, that is our hope that our recipes are easy and delicious.
Vanessa Behnsen says
Best filling ever. Greetings from Germany.
Sandra Wessman says
This was my first time ever making crepes. This recipe was so easy to follow and make; They were a huge hit with my family! I have made them several times now and they turn out perfect every time. I cook my crepes on my griddle. Of course, the first one is always scrapped. but delicious never-the-less! I have made them both with and without refrigeration. Refrigeration makes a more stable crepe, but they turn out just fine either way.