Mixed Berry Crêpes with Cream Cheese Filling
Fresh berries top these beautiful crêpes filled with an orange-infused cream cheese and Greek yogurt spread. Perfect for a Saturday morning breakfast or an elegant brunch – ooh la la!
I’m celebrating the arrival of spring with these fancy, yet easy cream cheese filled crêpes topped with fresh berries. These lovely crêpes are incredibly versatile and can be served at an upscale brunch or a simple Saturday morning breakfast with the family.
Originating in France, crêpes are basically light, super-thin, extra-large pancakes. The batter is made with simple ingredients (milk, eggs, oil, flour, and salt) that are added to a blender and processed until smooth. Unlike lumpy pancake batter, the thickness and consistency of crêpe batter is similar to heavy whipping cream. Crêpes can be folded, rolled, or stacked and are used to create savory dishes like my Savory Crêpes with Mushrooms and Spinach, elegant desserts like crêpes Suzette, or delicious breakfast options like today’s mixed berry crêpes.
The most difficult thing about making crêpes (at least for me) is getting the batter to spread thinly and evenly over the hot skillet. Years ago, I was fortunate to have a little one-on-one instruction from a food writer I worked with who was very skilled at creating perfect, paper-thin crêpes. Let’s just say, I was not the best student as evidenced by the crêpes I made while testing this recipe. Notice the large, unsightly holes. Urgh!
If your crêpe making skills need perfecting like mine do, here are some tips that can help.
Mixing the batter to a very smooth consistency is key to creating perfect crêpes. The best way to achieve that consistency is by using a blender.
Most crêpe recipes call for the blended batter to rest, chilling in the refrigerator for 30 minutes to overnight. I’ve tested this recipe both ways (allowing for the rest time and skipping it) and honestly, I didn’t really notice much of a difference. So, if you’re short on time, it’s ok to forgo the resting period.
Use a nonstick skillet and make sure the pan is hot before adding the batter. A hot pan helps the crêpe cook evenly and to a uniform thickness.
To encourage easy crêpe flipping, brush the skillet with a small amount of oil before adding the batter.
Start by adding the batter to the center of the hot pan and gently tilt the pan in a circular, swirling motion so the batter runs to, but not up the sides of the pan. Adding the batter all at once helps create and smooth, even crêpe.
If you’re struggling to cover the entire skillet with batter before it sets, leaving you with holey crêpes, downsize to a smaller skillet. Using a smaller skillet will result in thicker crêpes, but it allows you the opportunity to perfect your swirling technique and create crêpes without holes.
After about a minute in the skillet, check for doneness by lifting one edge of the crêpe with a rubber spatula and gently shake the pan. If the edges of the crêpe seem somewhat crisp, the underside is slightly brown, and it shakes loose from the pan, it’s time to flip. Once turned over, cook the other side about 30 seconds, or until the center of the crêpe is set.
To your health,
Darlene
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MIXED BERRY CREPES with CREAM CHEESE FILLING
Yield: 4 servings
Serving Size: 2 filled crêpes topped with 1/2 cup berries
Prep: 15 minutes
Ready: 40 minutes
INGREDIENTS
Crêpe batter
1 cup 1% milk
2 large eggs
1 tablespoon neutral oil (such as avocado oil or canola oil)
2/3 cup all-purpose flour
1/4 teaspoon kosher salt
1/8 teaspoon vanilla extract
Cream cheese filling
6 tablespoons (3 ounces) reduced-fat cream cheese
1/2 cup powdered sugar
1 teaspoon orange zest
1/2 teaspoon vanilla extract
1 cup plain low-fat Greek yogurt (such as FAGE Total 2%)
Remaining ingredients
2 teaspoons neutral oil (such as avocado oil or canola oil)
2 cups fresh berries (any combination of blueberries, blackberries, raspberries, or sliced strawberries)
1 to 2 tablespoons powdered sugar
DIRECTIONS
Preparing crêpe batter: to a blender, add milk, eggs, oil (1 tablespoon), flour, salt, and vanilla extract (1/8 teaspoon), and process until smooth. Allow batter to rest while preparing remaining ingredients.
Preparing cream cheese filling: to a bowl, add cream cheese, powdered sugar, orange zest, and vanilla extract (1/2 teaspoon). With an electric mixer, cream ingredients together until smooth. Add yogurt and continue to blend until smooth. Refrigerate cream cheese filling until ready to use.
To cook crêpes, place 2 teaspoons oil in a small dish (this will be used to lightly brush skillet before cooking each crêpe). Heat an 8-inch or 10-inch nonstick skillet over medium heat and lightly brush pan with a small amount of oil. When hot, pour a 1/4 cup of batter into center of pan, tilting to completely coat the surface of the pan. Cook about 1 minute, or until crêpe edges appear cooked and underside is slightly golden brown. Flip crêpe over and cook other side about 30 seconds, or until the center of the crêpe is set. Repeat process with remaining batter to yield 8 crêpes.
To assemble, top each crêpe with 3 tablespoons cream cheese filling. Using an offset spatula, spread filling over entire surface of the crêpe. Fold the crêpe in half and then in half again, creating a triangle shape. One serving consists of 2 filled crêpes topped with 1/2 cup fresh berries and a dusting of powdered sugar.
Nutrition Information per Serving
375 Calories, 15 g Total fat, 5 g Saturated fat, 0 g Trans fat, 113 mg Cholesterol, 267 mg Sodium, 44 g Total carbohydrate, 2 g Dietary fiber, 26 g Total sugars, 16 g Added sugars, 15 g Protein, 2 mcg (10%) Vitamin D, 182 mg (15%) Calcium, 1 mg (6%) Iron, 339 mg (8%) Potassium
© 2025 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
