Berries N Cream Crepes

5 from 1 vote

These Berries n' cream crepes are hands down, 100% our new favorite filled crepe.

Prep Time5

Cook Time10

Total Time15

Course: 50+ Homemade Condiment Recipes

Keyword: berries, breakfast, cream cheese, crepes, marionberry, strawberry, syrup

Servings: crepes

Author: Sweet Basil

Combine the berries in a food processor or blender and blend until smooth.
2 Cups Strawberries, 2 Cups Marionberries
Pour into a medium saucepan and heat to low heat.
Add the brown sugar and vanilla and bring to a simmer.
1 Cup Brown Sugar, 1/2 teaspoon Vanilla
Remove from heat and serve with crepes.

Using a bowl and hand mixer, beat together the cream cheese, powdered sugar, salt and lemon.
1 Package Light Cream Cheese, 1/2 Cup Powdered Sugar, Pinch Salt, 1 teaspoon Lemon Juice
Set aside.

In a bowl, combine flour, sugar and salt.
3/4 Cup All-Purpose Flour, 1/4 Cup Sugar, 1/4 teaspoon Salt
Whisk to combine and set aside.
In another bowl, combine eggs and milk.
3 Large Eggs, 1 1/4 Cup Milk
Whisk to combine.
Add the flour mixture into the egg mixture, add the butter and whisk until just smooth.
2 Tablespoons Butter
Heat a skillet over medium heat.
Spray with non stick spray or melt a little butter.
Add a scant 1/3 cup of the batter, picking up the pan to swirl in a clockwise motion to coat the entire bottom.
Let cook until just starting to brown and then using a rubber spatula carefully flip the crepe.
Cook on the other side until just starting to turn golden.
Serve with a thin layer of cream, roll to close and pour warm syrup over the top.

Crepes can be stored in the refrigerator and reheated when ready to eat