What better way to head into Saturday than with these Berry Filled Mini Dessert Crepes! They are as light as air, filled with soft pillowy fresh whipped cream and topped with tart berries. A perfect brunch or even dessert!
Once upon a time a long time ago, I preferred pancakes over crepes. Let’s get one thing clear first, I call pancakes the fluffy ones. You know pancakes! My husband called crepes, pancakes. So, it’s confusing. I am wondering what he calls pancakes? Well, probably nothing because he doesn’t like them. Or waffles for that matter. Yes, I am wondering how we live in the same house at times. Crepes (or pancakes as he calls them), he loves. So at least I have one carb rich breakfast-e type of food he will eat.
Ingredients
- For the crepes
- 1 ½ cups milk
- 3 large eggs
- 1 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- ¼ cup brandy optional
- 1 cup flour
- 3 tablespoons butter melted
- Butter for cooking
- For the filling
- 1 Cup whipping cream
- 1 Tablespoon sugar
- 1/2 Cup blueberries finely chopped
- 1/2 Cup raspberries finely chopped
- Extra raspberries & blueberries for topping
- Powdered sugar for dusting the crepes
REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.
Instructions
- Make the batter: In a blender, combine milk, eggs, sugar and salt. Mix on high speed for around 10 seconds. The batter will be foamy. Turn the blender to low and add the melted butter, vanilla and brandy. Blend for a few more seconds. Add the flour all at once and blend until combined.
- Heat skillet: Place a small 4 inch crepe pan over moderate high heat and melt butter until it begins to smoke. Pour enough batter into the pan to just cover the surface. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Only pour in enough to cover the bottom of the pan.
- Cook crepes: Cook the crepe over moderate high heat until bubbles just begin to form on the exposed surface, 1-2 minutes. Lift up edge to check the cooking process. If the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after 2 minutes, turn it up. When the underside is browned, flip and cook for another minute or less. Remove from pan and keep in a warm oven covered loosely with foil.
- Repeat: Continue the process until you have cooked all the crepes.
- Make filling: In the blow of your electric mixer add the whipping cream with the sugar. Whip on high speed until light and fluffy. Gently fold in the chopped berries.
- Fill crepes: Place a spoonful of the filling inside each crepe. Roll up the crepes. Repeat for all crepes.
- Serve: Serve topped with extra fresh berries and a sprinkling of powdered sugar.
Recipe Tips for The Berry Filled Crepes
- Always make sure you batter is very thin. Important for it to coat the pan so to speak. You will see this in the recipe below if you go on to make them. For this particular recipe, I used a small pan because I wanted mini crepes. They cook much quicker than the larger crepes. Basically you pour the batter in the pan, give it a quick swirl and before you know it you are flipping the crepe over.
- These crepes need to cool before you fill them because the filling is cream based and will melt if the crepe is warm. So, make the stack and set them to cool while you make the filling.
- You can fill them all before hand and then wrap them and put them in the fridge up to a few hours before serving. Then all you have to do is give them a dusting of sugar and top with fresh berries. Voila! Dessert done.
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Get the recipe!
Berry Filled Mini Dessert Crepes
Ingredients
For the crepes:
- 1 ½ cups milk
- 3 large eggs
- 1 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- ¼ cup brandy optional
- 1 cup flour
- 3 tablespoons butter melted
- Butter for cooking
For the filling and topping:
- 1 Cup whipping cream
- 1 Tablespoon sugar
- 1/2 Cup blueberries finely chopped
- 1/2 Cup raspberries finely chopped
- Extra raspberries & blueberries for topping
- Powdered sugar for dusting the crepes
Instructions
- In a blender, combine milk, eggs, sugar and salt. Mix on high speed for around 10 seconds. The batter will be foamy. Turn the blender to low and add the melted butter, vanilla and brandy. Blend for a few more seconds. Add the flour all at once and blend until combined.
- Place a small 4 inch crepe pan over moderate high heat and melt butter until it begins to smoke. Pour enough batter into the pan to just cover the surface. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Only pour in enough to cover the bottom of the pan.
- Cook the crepe over moderate high heat until bubbles just begin to form on the exposed surface, 1-2 minutes. Lift up edge to check the cooking process. If the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after 2 minutes, turn it up. When the underside is browned, flip and cook for another minute or less. Remove from pan and keep in a warm oven covered loosely with foil.
- Continue the process until you have cooked all the crepes.
- In the blow of your electric mixer add the whipping cream with the sugar. Whip on high speed until light and fluffy. Gently fold in the chopped berries.
- Place a spoonful of the filling inside each crepe. Roll up the crepes. Repeat for all crepes.
- Serve topped with extra fresh berries and a sprinkling of powdered sugar.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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