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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Leah says
Wonderful recipe! My husband and I had such a good time making these and they were delicious. We will use this recipe every time we want to make crepes. However, the ratios we feel aren’t quite there. It only made 10 crepes, we made 1/2 of the cream filling and still had half of it left over, and we made a full order of the berries, which pooped out half way through. It all still tastes great!
Estrella Sinclair says
Such a great and easy recipe! Highly recommended!!
Julia Burton says
Can you freeze the leftover filling and berries?
Aimee says
I haven’t tried! I can’t imagine the cream cheese thaws well, but the berries should be fine! I haven’t tried it though, so I can’t say for sure! Let me know if you try it!
Susie says
I am going to make these for a crowd of 12-14 for a “Breakfast at Tiffany’s” dinner group. I will make crepes ahead of time. Can I assemble 1-1.5 hrs before needing them?
Susie says
Making these for dessert.
Aimee says
Susie! I think they’d get a bit soggy if you fully prepared them that early. You could have everything ready and the crepes can definitely be made in advanced, but I wouldn’t assemble them early.
Laura Stehle says
O…. M….. G….. ! I don’t think I have tasted anything better than this. I can die now. Why did I wait so long to try it?? Seriously people, this is the equivalent to hitting the lotto! Insanely yummy!
Aimee says
Oh my goodness! This makes me so happy!
Renee says
Cream filling was way too sweet to the point it was almost inedible and that’s saying a lot since I have a major sweet tooth. All three of my teenage children agreed. Next time I’ll try halving or adding 1/3 the amount of sugar in both the cream filling and the sliced strawberry mixture.
Aimee says
So sorry you thought it was too sweet. I have had plenty of people make these and love the crepes and filling, sorry you didn’t.
Renee says
I came to this site in search of a delicious filling for the crepe recipe I have been using for years that my french grandmother handed down to me. The crepe recipe on this site (berries and creme) is very similar to my grandmother’s authentic french recipe. This one calls for an extra T. of sugar and water, and doesn’t call for vanilla, but other than that, it’s my grandmother’s recipe which is outstanding. I would assume this recipe is runnier than my grandmother’s though because it calls for water in addition to the milk but I’m sure its delicious!
I cannot wait to try out the filling as it sounds wonderful! Thank you for sharing.
Aimee says
Hope you try the filling! I’m sure your grandmother’s crepes were/are amazing!
Matney says
I made these crepes this morning and they turned out AMAZING!!! My first time ever making crepes, and it was so simple. Thank you for the recipe!!! We just used fresh blackberries for the preserves and added a touch of orange zest. It was so good! Thanks a bunch!
Jessica says
what kind of butter should be used for the crepes? salted or unsalted? and can i substitute almond milk for the milk?
Aimee Berrett says
I always use unsalted. I haven’t tried it with almond milk but I assume it should work fine!
andrea says
I am having difficulty whipping the cream cheese enough to remove the granuals from the sugat. Maybe powdered sugar is what it is supposed to read?
Aimee Berrett says
You dont need the sugar to dissolve you just want to beat it until the cream cheese is smooth. You won’t feel the sugar crystals when you’re eating it.
Trudy says
Can the crepes be made a day ahead of serving them? Refrigerated overnight? Heated up ‘how’ the next morning?
Aimee Berrett says
Yeah, the crepes should be fine made the day ahead. I’d just stack them and wrap them up in plastic wrap and then microwave then till warm the next day!
katelyn says
should the berries be refrigerated or served warm?
Aimee Berrett says
I refridgerated mine for a bit while I was cooking up the crepes, but I think it would cool down a bit at room temperature as well and would be fine that way too!
Heather (@MyLifeWellLoved) says
Sign me up!
Caroline says
Crepes are my kids favorite breakfast! We love to change up the fillings…I LOVE the addition of cream cheese in yours! On our weekend menu!
Starla B says
Those look and sound delicious. I have never tried crepes.. don’t see them around much where I live. Must.make.soon!
Cathy | Lemon Tree Dwelling says
I’m completely in love with these crepes! Love the mixed berries and that CREAM FILLING!!!
Aimee Berrett says
Thank you so much Cathy! It really is a delicious combo!
Carrie @Frugal Foodie Mama says
These just look heavenly! 🙂 I have never tried making crepes before, but I have always wanted to give it a go.
Aimee Berrett says
You definitely need to make your own crepes Carrie! Its way easier than you’d think 🙂
renee@ Two in the Kitchen says
These crepes look amazing!! And for as much as I love breakfast, I can’t believe I’ve never made crepes before. I’m going to have to change that!! 🙂
Aimee Berrett says
You definitely need to change that ASAP Renee! I’ve only made them a couple times, but each time I do I wish I made them more, so easy and SO delicious!
David @ Spiced says
I haven’t had crepes in years I think, and these look incredible! I’m pretty sure I want crepes for lunch today now…is that allowed? 🙂
Aimee Berrett says
There’s definitely nothing wrong with crepes for lunch! 😉
Gayle @ Pumpkin 'N Spice says
These crepes look absolutely gorgeous! I love the berries and cream filling. Sounds like such a perfect breakfast!
Aimee Berrett says
Thanks Gayle! I wish we could have these for breakfast every day 🙂
Whole and Heavenly Oven says
Oh my goodness, it’s been WAY to long since I last had crepes! These seriously look so amazing, Aimee! That sauce and filling is perfection!
Aimee Berrett says
That’s what I think anytime I have crepes, why did I wait so long?!! Thanks Sarah!
Kelly says
These crepes are so pretty! I love the berries and cream combo! I would love to wake up to these for breakfast every day!
Aimee Berrett says
Me too! Wouldn’t that be a great way to start the day EVERYDAY 😉
Jesseca Hallows says
I love that you put cream cheese in the filling! We should be neighbors so I could help you eat all of your leftovers.
Aimee Berrett says
Yes please! Only if I can eat your leftovers too 🙂
Yvonne [Tried and Tasty] says
I love crepes and yours look DIVINE! I love that creamy filling and it would be perfect paired with the berries. Oh how I wish we could have gotten together in real life for this fun collab, everything looks SO good! Thanks so much for participating in my giveaway, I’m so happy to have you!
Aimee Berrett says
That would have been amazing! We definitely need to get together for breakfast one day! Thanks for putting the giveaway together 🙂
Rebecca Hubbell says
Berries & Cream is such a classic combo and I bet these crepes taste amazing! I love that you macerated the berries rather than using fresh ones! Can’t wait to try this recipe, Aimee!
Aimee Berrett says
Thanks Rebecca! The berries really are delicious 🙂