If you’re searching for a breakfast or brunch dish that’s a step above the ordinary, look no further than Mixed Berry Crepes! Imagine delicate, golden crepes brimming with a lively trio of strawberries, blueberries, and raspberries, all lightly sweetened and kissed with lemon. Topped with clouds of whipped cream or a dollop of Greek yogurt, then dusted with powdered sugar, these Mixed Berry Crepes are pretty as a picture and taste like pure, berry-filled joy. They’re my go-to whenever I want something both impressive and incredibly easy to pull off—a treat you’ll want to make again and again!
Ingredients You’ll Need
Mixed Berry Crepes have a short ingredient list, but every element matters for flavor, texture, and that signature crepe color. Here’s what you’ll need and why each one is a must.
- All-purpose flour: The backbone of your crepes, keeping them flexible but sturdy enough to hold all that berry goodness.
- Large eggs: Essential for binding and creating that soft, custardy crepe texture.
- Milk: The liquid that makes the batter thin and gives the crepes their signature silky mouthfeel.
- Melted butter: Adds richness and helps prevent sticking in the pan for picture-perfect crepes.
- Granulated sugar: A touch of sweetness balances the berries and gives the crepes golden edges.
- Vanilla extract: Infuses a beautiful aromatic note and makes every bite feel extra special.
- Salt: Just a pinch brings out the flavor in both the crepes and the filling.
- Strawberries: Their natural sweetness and bright color make them a star in the berry mix.
- Blueberries: Add a pop of tartness and beautiful purple-blue bursts throughout the filling.
- Raspberries: Provide tang and fragrance for a well-rounded berry blend.
- Sugar (for berries): Draws out the juices, making the perfect berry-y syrupy filling.
- Lemon juice: Brings all the berries together by adding a hint of tang and freshness.
- Whipped cream or Greek yogurt: For serving—a creamy, silky contrast to the fruitiness.
- Powdered sugar: Optional, but a light dusting turns these crepes into a true showstopper.
- Extra berries: Beautiful garnishes that double down on freshness and color.
How to Make Mixed Berry Crepes
Step 1: Make the Crepe Batter
Grab your blender or mixing bowl and combine the flour, eggs, milk, melted butter, granulated sugar, vanilla extract, and a pinch of salt. Blend or whisk until the mixture is completely smooth with no lumps—this is key for those ultra-tender, delicate Mixed Berry Crepes. Let the batter rest for 15 to 30 minutes; this little pause makes your crepes more pliable and easier to work with.
Step 2: Prepare the Berry Filling
While your batter is resting, turn your attention to the gorgeous berry blend. Using a large bowl, gently toss together the sliced strawberries, blueberries, and raspberries with a sprinkle of sugar and a splash of lemon juice. Let the berries sit at room temperature so they release their natural juices and settle into a cozy, syrupy filling.
Step 3: Cook the Crepes
Heat a nonstick skillet or crepe pan over medium heat. Lightly grease it with a bit of butter or neutral oil. Pour roughly 1/4 cup of batter into the center and quickly swirl to coat the bottom in a thin, even layer. Cook for 1 to 2 minutes, or until you see the edges lift and the bottom turn a pale golden brown. Flip, then cook for 30 seconds to 1 minute on the other side. Set aside on a plate and repeat with the remaining batter, stacking the crepes as you go.
Step 4: Assemble Your Mixed Berry Crepes
Spoon a generous helping of your berry filling into the center of each crepe. Then either fold into quarters, roll up, or simply fold in half—the presentation is up to you! Top with a billowy scoop of whipped cream or creamy Greek yogurt, and don’t forget a dusting of powdered sugar and a scattering of extra berries for that final “wow” factor.
How to Serve Mixed Berry Crepes
Garnishes
Finishing touches make all the difference! Extra fresh berries, a flurry of powdered sugar, and a dollop of whipped cream or Greek yogurt are my favorite additions. You could even drizzle over a bit of honey or berry syrup for even more indulgence. These simple details make Mixed Berry Crepes look and taste like you ordered them at a charming Parisian café.
Side Dishes
If you want to turn your Mixed Berry Crepes into a full breakfast or brunch spread, consider pairing them with crisp bacon, a fruit salad, scrambled eggs, or a pot of strong French press coffee. They’re also wonderful alongside freshly squeezed orange juice or a sparkling mimosa.
Creative Ways to Present
Arrange the filled crepes in a baking dish, sprinkle with extra berries, and warm them gently in the oven for a crowd-pleasing brunch centerpiece. Or, serve them buffet-style and let each guest build their own masterpiece! You can even fold them into triangles and stack them high, layered with whipped cream and berries for a stunning, cake-like effect.
Make Ahead and Storage
Storing Leftovers
If you have extra Mixed Berry Crepes, stack any unfilled crepes with parchment paper between each one, then wrap them in plastic or pop them in a zip-top bag. The berry filling can be stored separately in an airtight container. Both will keep beautifully in the refrigerator for up to three days.
Freezing
Crepes are little freezers superheroes! Freeze the unfilled crepes in a tightly sealed zip-top bag layered with parchment—you can grab just what you need without thawing the whole batch. Let them thaw in the fridge or at room temperature before reheating. While you can freeze the crepes, the fresh berry filling is best enjoyed within a few days and doesn’t freeze as well.
Reheating
To reheat, gently warm crepes in a nonstick skillet over low heat, or pop them in the microwave for a few seconds wrapped in a damp paper towel. If they’ve dried out a bit, a tiny brush of melted butter revives their softness and flavor.
FAQs
Can I use frozen berries for Mixed Berry Crepes?
Absolutely! If fresh berries aren’t in season, frozen ones work beautifully. Just be sure to thaw them and drain any excess liquid before mixing with the sugar and lemon juice. This way, your filling won’t end up too watery.
Can I make the crepe batter ahead of time?
Yes! You can prepare the batter for Mixed Berry Crepes the night before, cover, and refrigerate. Just give it a quick whisk before cooking—you might need to add a tablespoon or two of milk to loosen it up if it’s thickened overnight.
What’s the best pan for making crepes?
A nonstick skillet or a traditional crepe pan works best. The key is to use a pan with a flat surface and low edges so you can swirl the batter easily and flip the crepes without fuss.
Can I make these gluten-free?
Definitely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Keep in mind, some blends may absorb liquid differently, so you might need a splash more milk to reach the perfect thin batter.
How do I prevent crepes from tearing?
Letting the batter rest is crucial, as it hydrates the flour and makes the crepes more elastic. Also, be gentle when flipping, and use a thin, flexible spatula. The first crepe is often a test run, so don’t be discouraged—it gets easier with each one.
Final Thoughts
There’s just something magical about pulling a pan of Mixed Berry Crepes fresh off the stove—they never fail to wow guests (and honestly, myself, every single time). Whether it’s a lazy weekend or a special celebration, these crepes bring sweet, berry-filled moments to the table. I can’t wait for you to give them a try—your breakfast (and your taste buds) will thank you!
Print
Mixed Berry Crepes Recipe
- Total Time: 35 minutes
- Yield: 8 crepes 1x
- Diet: Vegetarian
Description
Delight your mornings with these Mixed Berry Crepes filled with a medley of fresh berries and topped with a dollop of whipped cream. These light and flavorful crepes are perfect for a leisurely breakfast or brunch.
Ingredients
Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Filling:
- 1 cup strawberries (sliced)
- 1/2 cup blueberries
- 1/2 cup raspberries
- 2 tablespoons sugar (or to taste)
- 1 teaspoon lemon juice
For serving:
- whipped cream or Greek yogurt
- powdered sugar for dusting (optional)
- extra berries for garnish
Instructions
- Crepes: In a blender or mixing bowl, combine the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt. Blend or whisk until smooth. Let the batter rest for 15–30 minutes.
- Filling: Meanwhile, combine the strawberries, blueberries, and raspberries in a bowl with the sugar and lemon juice. Stir gently and set aside.
- Cooking: Heat a nonstick skillet over medium heat and lightly grease it with butter or oil. Cook the crepes, fill with berry mixture, and top with whipped cream or Greek yogurt. Dust with powdered sugar and garnish with extra berries if desired.
Notes
- You can make the crepes ahead and refrigerate or freeze them between layers of parchment.
- Use frozen berries if fresh aren’t available—just thaw and drain before using.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe with berries
- Calories: 170
- Sugar: 8g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
