Description
Delight in these delicate Mixed Berry Crepes, thin and tender pancakes filled with a vibrant medley of fresh strawberries, blueberries, and raspberries. Sweetened lightly with powdered sugar, this recipe combines a smooth, vanilla-infused crepe batter cooked to perfection on the stovetop, offering a quick and elegant dessert or breakfast treat that serves four.
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 Topping
- ½ cup fresh strawberries, sliced
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- Powdered sugar, for sprinkling
Instructions
- Make the Crepe Batter: In a medium bowl, whisk together the all-purpose flour, sugar, and salt until combined. Gradually add the milk, eggs, melted butter, and vanilla extract, continuing to whisk until the batter is smooth and free of lumps.
- 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 center of the skillet and swirl the pan to spread the batter evenly across the bottom. Cook the crepe for 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden.
- Flip and Finish Cooking: Using a spatula, carefully flip the crepe and cook for an additional 30 seconds on the other side. Remove the crepe and set it aside on a plate.
- Repeat: Continue cooking the remaining batter in the same manner, stacking the cooked crepes on the plate as you go.
- Assemble the Crepes: Fill each crepe with a handful of fresh strawberries, blueberries, and raspberries, then fold or roll them as desired.
- Serve: Sprinkle the filled crepes with powdered sugar right before serving to add a touch of sweetness and an elegant finish.
Notes
- Ensure your skillet is properly greased before each crepe to prevent sticking.
- For thinner crepes, add a little more milk to adjust the batter consistency.
- The crepes can be prepared ahead of time and stored in the refrigerator, layered with parchment paper to avoid sticking.
- Use fresh, ripe berries for the best flavor and texture.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
