Fresh Berry Crepes

Thin, tender crepes cook quickly in a nonstick skillet and fold around fresh berries and a lightly sweet filling. Resting the batter helps it spread into an even layer, while parchment keeps the finished stack from sticking.

59 min

4 servings

Folded crepes hold whipped cream and fresh strawberries, blueberries, raspberries, and lemon zest.

Ingredients

1 cup all-purpose flour

1 tablespoon granulated sugar

1/4 teaspoon fine salt

2 large eggs

1 1/2 cups whole milk, divided

1 teaspoon vanilla extract

2 tablespoons unsalted butter, melted

1 tablespoon unsalted butter, for the skillet

1 1/2 cups strawberries, hulled and sliced

1 cup blueberries

1 cup raspberries

1 teaspoon finely grated lemon zest

Equipment

Two mixing bowls · Whisk · 8-inch nonstick skillet · Thin spatula · Parchment paper · Berry bowl

Adjust the batter

A rested batter should pour like heavy cream; whisk in reserved milk a tablespoon at a time if it becomes too thick to swirl.

Keep the stack tender

Allow steam to escape briefly, then use parchment between crepes so they lift apart cleanly for filling.

Mix and rest

01. Whisk flour, sugar, and salt in a bowl so the dry ingredients are evenly distributed.

02. Whisk eggs, 1 1/4 cups milk, and vanilla; gradually blend into the flour, then whisk in melted butter until smooth.

03. Rest for 15 minutes; if the batter thickens past heavy cream, whisk in reserved milk a tablespoon at a time until it swirls easily.

Prepare filling and fruit

04. Whip cream with powdered sugar to soft peaks, or stir ricotta with honey until smooth; keep the chosen filling chilled.

05. Slice strawberries and gently mix with blueberries, raspberries, and lemon zest, leaving the fruit in distinct pieces.

Cook and serve

06. Warm an 8-inch nonstick skillet over medium-low and brush it with a thin film of butter.

07. Pour in about 3 tablespoons batter and rotate the pan immediately so it spreads into a thin round; cook until the top is set.

08. Flip and cook the second side briefly, then let steam escape before stacking with parchment between crepes.

09. Fill each crepe with your selected cream or ricotta filling and berries, fold, and serve while tender.