Go Back
+ servings
A plate of three rolled crepes topped with berries, and sauce on a plate.
Print Recipe
4.6 from 30 votes

Berries and Cream Crepes

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!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 12
Calories: 332kcal


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


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.


**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. 


Calories: 332kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 203mg | Potassium: 97mg | Fiber: 1g | Sugar: 30g | Vitamin A: 691IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg