Berries and Cream Crepes

I make these Berries and Cream Crepes when I’m craving a light yet indulgent brunch—ultra-thin, tender crepes filled with a fluffy cheesecake-like cream and topped with a vibrant, homemade berry sauce.

Why You’ll Love This Recipe

I adore how this recipe combines elegance with ease. Each component—crepes, filling, and sauce—feels special on its own, yet they come together beautifully. The crepes are delicate and tender thanks to the rest period, the creamy filling adds richness, and the bright berry sauce brings freshness and color. It’s brunch-level delicious without overwhelming effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crepes:

• 1 cup all-purpose flour

• ½ cup whole milk

• ½ cup water

• 3 large eggs

• 2 tablespoons melted unsalted butter

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• ½ teaspoon salt

For the Cream Cheese Filling:

• 8 oz cream cheese, softened

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream

For the Berry Sauce:

• 2 cups mixed berries (fresh or thawed frozen)

• ½ cup granulated sugar

• 1 tablespoon cornstarch

Directions

Making the Crepes

1. I blend all the crepe ingredients—flour, milk, water, eggs, melted butter, sugar, vanilla, and salt—until the batter is perfectly smooth, about 30 to 60 seconds.

2. I pour the batter into an airtight container and refrigerate it for at least one hour (or overnight if I plan ahead), knowing that resting helps produce tender, evenly cooked crepes by allowing the gluten to relax and the starch to hydrate

Preparing the Cream Cheese Filling

1. I beat the softened cream cheese, sugar, and vanilla until smooth and creamy.

2. In a separate bowl, I whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until airy and light. I chill this until I’m ready to assemble.

Making the Berry Sauce

1. I combine the mixed berries, sugar, and cornstarch in a small saucepan.

2. Over medium-low heat, I simmer until the berries release their juices and the sauce thickens, about 5–10 minutes. Then I set it aside to cool; it thickens even more as it cools.

Cooking the Crepes & Assembling

1. I heat a nonstick skillet over medium and lightly grease it (usually only the first time).

2. I pour about ¼ cup of rested batter into the pan and swirl to coat the bottom in a thin layer.

3. I cook the first side about 1 minute until the edges look crisp and golden, flip carefully, and cook another 20–30 seconds. I stack finished crepes on a plate and cover them to keep warm. I typically get around 12 crepes.

4. To assemble, I lay a crepe flat, spread about ¼ cup of the cream cheese filling in the center, spoon on roughly 2 tablespoons of berry sauce, and roll it up. I repeat with the remaining crepes, filling, and sauce, then serve immediately.

Servings and timing

This recipe makes approximately 12 crepes—enough to serve about 6 depending on appetite. Resting the batter takes at least 1 hour, active prep takes around 15 minutes, and cooking plus assembly takes another 20 minutes—so plan for about 1 hour and 35 minutes, or prep the night before for a quicker finish.

Variations

• I sometimes swap mixed berries for just strawberries or raspberries, depending on season and sweetness.

• I stir in citrus zest—like lemon or orange—into the batter or filling for a bright twist.

• Instead of cream cheese, I’ve used mascarpone or even plain Greek yogurt for a tangy version.

• I drizzle chocolate or caramel over the crepes for an indulgent finish.

• For an adult version, I stir a splash of liqueur into the berry sauce.

Storage/reheating

I store leftover crepes wrapped in the fridge for up to 2 days. I reheat them gently in a warm skillet or low oven to soften the filling and preserve their shape. The berry sauce keeps well in a jar in the fridge for several days and can be gently reheated on the stove.

FAQs

Why rest the crepe batter?

Resting relaxes the gluten and allows the starch to hydrate, leading to more tender and evenly cooked crepes

Can I skip the resting time?

I’ve skipped it when pressed for time, and the crepes still come out fine—but they’re not as tender or smooth as the rested version

How far ahead can I make everything?

I often rest the batter overnight, prepare the filling and berry sauce in advance, and assemble in the morning.

Can I use a blender for the batter?

Absolutely. It speeds things up and helps eliminate lumps effectively, though I still rest the batter afterward.

What if the batter thickens too much after resting?

I just stir it and add a splash of milk or water to thin it slightly if needed

Conclusion

I love how these Berries and Cream Crepes feel like brunch-worthy elegance made at home. The rested batter yields delicate crepes, the creamy filling brings richness, and the berry sauce sings with fresh flavor. Whether I’m making them leisurely on weekends or prepping ahead for guests, they always impress—and taste as lovely as they look.

Print