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
