Berries and cream crepes are filled with a cheesecake like filling, and sweet juicy berries for a decadent breakfast or dessert.
I can’t wait to share these amazing berries and cream crepes with you!
These berries and cream crepes are my favorite to eat for breakfast, brunch, or dessert. They’re the best way 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.
These berries and cream crepes are simply incredible! They start with a simple crepe recipe and are filled with a cream cheese and whipped cream filling and a simple berry sauce!
These are pretty much a dream come true, when I took my first bite I was in heaven! 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.
Its like a berry cheesecake inside of a crepe crust. Doesn’t that sound like absolute perfection?
Okay, so I think a lot of people think that crepes are hard to make, but I’m here to tell you that they are not! I have a crepe maker, but it was being spazzy, so I didn’t even use it for this recipe.
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). You could make it the night before you want to cook these up, so you don’t have to deal with waiting in the morning.
Then when you’re ready, make your smooth cream cheese whipped cream – aka basically a no bake cheesecake filling, and put that in the fridge too. It’s made with cream cheese, homemade whipped cream, sugar and vanilla extract.
Then you’ll saute up your berries with a little sugar, till they get a little juicy and so good! Cook up your crepes in a large saute pan (or a crepe maker – but you totally don’t NEED it).
Then you can roll your crepes up with the cream cheese filling and the juicy berries and dig right in!! It’s simply heaven in every bite. And I promise you’ll go back for more and more again, just like I did.
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Berries and Cream Crepes
Ingredients
For The Crepes:
- 1 cup flour
- 1/2 cup milk
- 1/2 cup water
- 3 eggs
- 2 TBS melted butter
- 1/2 tsp salt
- 2 TBS sugar
- 1 tsp vanilla
For the Cream Filling:
- 1 cup heavy whipping cream
- 8 oz cream cheese
- 1 cup sugar
- 1 tsp vanilla extract
For the Berry Sauce:
- 2 cups mixed berries I used boysenberries, sliced strawberries, raspberries and blueberries
- 1/2 cup sugar
- 1 TBS cornstarch
Instructions
- Add all the ingredients for your crepes to a blender. Cover.
- Blend on low speed until everything is mixed together well.
- Place batter in an airtight container and place in fridge for at least one hour, up to overnight.
- Whip your heavy cream in a large bowl until stiff peaks have formed. Set aside.
- In another bowl, beat the cream cheese, with the sugar and vanilla extract until it is smooth.
- Fold the whipped cream and cream cheese mixture together till smooth. Refrigerate till needed.
- Mix together your berries, sugar and cornstarch.
- Saute your berries in a large skillet. Cook for a few minutes 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 30 seconds to 1 minute till the edges start to crisp.
- Flip over and cook for another 20-30 seconds.
- Stack 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
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Before you go, for more delicious breakfast recipes I think you’ll love, try these:
Blueberry Waffles | One Sweet Appetite • Whole Wheat Greek Yogurt Waffles | Tried and Tasty • Berry Preserves | The Weary Chef • Banana Bread Smoothie | Love Bakes Good Cakes
Lemon Cheesecake Crepes | Sugar & Soul • Homemade Lemon Curd | Lemon Tree Dwelling • Berries & Cream Crepes | Like Mother Like Daughter • Easy Blackberry Syrup | Cupcake Diaries • Almond Joy Hot Chocolate | Frugal Foodie Mama
Tried and Tasty / Cupcake Diaries / One Sweet Appetite / The Weary Chef / Sugar and Soul / Frugal Foodie Mama / Love Bakes Good Cakes
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.