Why I Love This Recipe
I love this recipe because it combines the lightness of crêpes with the vibrant flavors of fresh berries. The homemade berry syrup adds a sweet-tart contrast that complements the tender crêpes beautifully. It’s a versatile dish that’s both impressive and easy to make.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Blueberry-Raspberry Syrup:
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1½ cups fresh or frozen blueberries
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1 cup fresh or frozen raspberries
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⅔ cup water (reserve 2 tablespoons for cornstarch mixture)
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3 tablespoons maple syrup
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2 tablespoons cornstarch
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2 tablespoons water
For the Crêpe Batter:
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1 cup all-purpose flour
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½ teaspoon salt
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1 tablespoon sugar
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1½ cups milk (whole or 2%)
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1 large egg
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1 tablespoon melted butter
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½ teaspoon vanilla extract
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Non-stick spray
For the Filling and Topping:
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Approximately 3 cups of mixed fresh berries (e.g., blueberries, raspberries, strawberries)
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Whipped cream (optional)
Directions
Prepare the Blueberry-Raspberry Syrup:
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In a large saucepan, combine the blueberries, raspberries, ⅔ cup water (minus 2 tablespoons), and maple syrup. Bring to a boil over medium heat.
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In a small bowl, whisk together 2 tablespoons water and the cornstarch until smooth.
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Stir the cornstarch mixture into the boiling berry mixture. Reduce heat and simmer until the syrup thickens. Remove from heat and set aside.
Prepare the Crêpe Batter:
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In a blender, combine the flour, salt, sugar, milk, egg, melted butter, and vanilla extract. Blend until smooth.
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Pour the batter into a large measuring cup for easy pouring.
Cook the Crêpes:
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Heat an 8-inch non-stick skillet over medium-high heat and lightly coat with non-stick spray.
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Pour approximately ¼ cup of batter into the center of the pan. Immediately tilt and swirl the pan to evenly coat the bottom with batter.
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Cook until the edges lift and the bottom is lightly golden, about 1-2 minutes. Flip and cook the other side for 20-30 seconds.
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Transfer the cooked crêpe to a plate. Repeat with the remaining batter, reapplying non-stick spray as needed.
Assemble the Crêpes:
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Place a crêpe on a plate and spoon about ⅓ cup of mixed berries onto the center.
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Drizzle 1 tablespoon of the prepared berry syrup over the berries.
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Roll the crêpe around the filling and place seam-side down.
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Top with additional syrup and whipped cream if desired.
Servings and Timing
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Servings: 8-10 crêpes
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Prep Time: 20 minutes
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Cook Time: 10 minutes
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Total Time: 30 minutes
Variations
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Savory Crêpes: Omit the sugar and vanilla in the batter. Fill with sautéed vegetables, cheese, or meats for a savory option.
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Different Fruits: Substitute the berries with sliced bananas, peaches, or apples for a different flavor profile.
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Chocolate Drizzle: Add a drizzle of melted chocolate over the filled crêpes for an indulgent touch.
Storage/Reheating
I store leftover crêpes in a ziplock bag with parchment paper between each crêpe in the refrigerator for up to 2 days. To reheat, I let them come to room temperature for about 15 minutes, then warm them in the microwave for 20 seconds or in a skillet over medium heat. The berry syrup can be stored in a mason jar in the refrigerator for up to a week.
FAQs
Can I make the crêpe batter ahead of time?
Yes, I can prepare the batter and store it in the refrigerator for up to 24 hours. Stir well before using.
Can I freeze the crêpes?
Yes, I can freeze cooked crêpes by placing parchment paper between each and storing them in a freezer-safe bag. They can be frozen for up to 2 months.
What if I don’t have a blender?
I can whisk the ingredients together by hand until smooth. Ensure there are no lumps in the batter.
Can I use other types of syrup?
Yes, I can use maple syrup, honey, or chocolate syrup as alternatives to the berry syrup.
How do I prevent the crêpes from tearing?
Ensure the pan is properly heated and lightly greased. Also, avoid overfilling the crêpes to make rolling easier.
Conclusion
These Mixed Berry Crêpes are a delightful and versatile dish that I can enjoy any time of the day. The combination of tender crêpes, fresh berries, and homemade syrup creates a harmonious blend of flavors and textures. Whether for a special occasion or a weekend treat, this recipe is sure to impress.
Print
Mixed Berry Crêpes
- Total Time: 30 minutes
- Yield: 8–10 crêpes
- Diet: Vegetarian
Description
These light and tender mixed berry crêpes are filled with fresh fruit and homemade blueberry-raspberry syrup—perfect for breakfast, brunch, or dessert.
Ingredients
For the Blueberry-Raspberry Syrup:
1½ cups fresh or frozen blueberries
1 cup fresh or frozen raspberries
⅔ cup water (reserve 2 tablespoons for slurry)
3 tablespoons maple syrup
2 tablespoons cornstarch
2 tablespoons water (for slurry)
For the Crêpe Batter:
1 cup all-purpose flour
½ teaspoon salt
1 tablespoon sugar
1½ cups milk (whole or 2%)
1 large egg
1 tablespoon melted butter
½ teaspoon vanilla extract
Non-stick spray
For the Filling and Topping:
3 cups mixed fresh berries (blueberries, raspberries, strawberries)
Whipped cream (optional)
Instructions
Make the Syrup: In a saucepan, combine blueberries, raspberries, ⅔ cup water, and maple syrup. Bring to a boil. Mix cornstarch with 2 tbsp water and stir into the berries. Simmer until thickened. Remove from heat.
Make the Batter: In a blender, blend flour, salt, sugar, milk, egg, melted butter, and vanilla until smooth. Let sit 10 minutes.
Cook Crêpes: Heat an 8″ non-stick skillet over medium-high. Lightly spray. Pour ¼ cup batter, swirl to coat pan. Cook 1–2 minutes, flip, cook 20–30 seconds. Transfer to a plate and repeat.
Assemble Crêpes: Spoon ⅓ cup berries and 1 tbsp syrup into each crêpe, roll, and top with more syrup and optional whipped cream.
Notes
Make batter up to 24 hours in advance and refrigerate.
Substitute fruit based on availability: bananas, peaches, or apples.
For savory crêpes, omit sugar and vanilla and fill with cheese, meats, or vegetables.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Stovetop
- Cuisine: French
