Description
Delight in these delicate Mixed Berry Crepes, a perfect balance of light, thin crepes filled with a vibrant mix of fresh strawberries, blueberries, and raspberries. Ideal for a refreshing breakfast or an elegant dessert, this recipe combines simple ingredients to create a beautiful and delicious dish that’s easy to make in just 30 minutes.
Ingredients
Scale
Crepe Batter
- 1 cup all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 ¼ cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Filling and Garnish
- ½ cup fresh strawberries, sliced
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- Powdered sugar, for dusting
Instructions
- Make the Crepe Batter: In a medium bowl, whisk together the all-purpose flour, sugar, and salt until well combined. Gradually add the milk, eggs, melted butter, and vanilla extract while whisking continuously until the batter is smooth and free of lumps. Set aside to rest briefly if desired.
- Heat the Skillet: Place a non-stick skillet over medium heat and lightly grease it with butter or cooking spray to prevent sticking.
- Cook the Crepes: Pour about ¼ cup of batter into the skillet, quickly swirling the pan to spread the batter evenly and thinly across the bottom. Cook for 1 to 2 minutes, or until the edges and underside become lightly golden and start to lift.
- Flip the Crepe: Carefully flip the crepe using a spatula and cook for an additional 30 seconds until set. Remove the crepe from the skillet and place it on a plate. Repeat the process with the remaining batter, stacking the crepes as they finish.
- Assemble the Crepes: Fill each cooked crepe with a generous handful of fresh sliced strawberries, blueberries, and raspberries. Fold or roll the crepes as desired.
- Serve: Dust the assembled crepes with powdered sugar for a touch of sweetness before serving immediately to enjoy them fresh and tender.
Notes
- For best results, rest the batter for 10-15 minutes to allow the flour to fully hydrate, resulting in tender crepes.
- If the batter thickens too much while resting, thin it with a little more milk.
- Use a non-stick skillet and light oiling to ensure easy flipping and removal of crepes.
- Fresh berries can be substituted or mixed with other seasonal fruits for variety.
- Crepes can be made ahead and stored in the refrigerator, separated by parchment paper, then gently reheated before filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
