Description
Delight in these delicate Mixed Berry Crepes, featuring thin, tender French-style pancakes filled with a fresh, sweet berry compote and topped with creamy whipped cream or Greek yogurt. Perfect for a light breakfast or brunch, these crepes combine the natural tartness of strawberries, blueberries, and raspberries with a hint of vanilla and lemon juice, creating a refreshing and satisfying treat.
Ingredients
Scale
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Filling:
- 1 cup strawberries, hulled and sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
For the Topping:
- 1/2 cup whipped cream or Greek yogurt
- Powdered sugar for dusting (optional)
- Fresh mint for garnish (optional)
Instructions
- Prepare the Crepe Batter: In a blender or mixing bowl, combine the all-purpose flour, eggs, milk, melted butter, granulated sugar, salt, and vanilla extract. Blend or whisk the mixture until smooth, ensuring there are no lumps. Let the batter rest for 15 to 30 minutes to allow the flour to fully hydrate for better texture.
- Make the Berry Filling: While the batter rests, place the sliced strawberries, blueberries, raspberries, sugar, and lemon juice in a bowl. Stir gently and let the mixture sit for 10 to 15 minutes so the berries release their natural juices, creating a fresh, flavorful filling.
- Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil. Pour approximately 1/4 cup of batter into the pan, swirling it to form a thin, even layer. Cook for 1 to 2 minutes until the edges lift slightly and the bottom turns a light golden color. Flip the crepe carefully and cook for an additional 30 seconds. Transfer the cooked crepe to a plate and repeat with the remaining batter.
- Assemble and Serve: Spoon a portion of the berry filling onto each crepe, then add a dollop of whipped cream or Greek yogurt. Fold or roll the crepes as desired. Dust with powdered sugar and garnish with fresh mint leaves if using. Serve immediately for best taste.
Notes
- Crepes can be prepared in advance and stored in the refrigerator for up to 2 days or frozen with parchment paper between each crepe to prevent sticking.
- If fresh berries are unavailable, you can substitute with thawed and drained frozen berries without compromising flavor.
- For a dairy-free version, use plant-based milk and whipped topping alternatives.
- Ensure the batter rests adequately to achieve tender crepes.
