Sweet Crepes with Summer Fruits

There’s something about crepes that makes breakfast feel a little extra fancy. You may be surprised to know that they are actually pretty simple to make. These sweet crepes are filled with fresh summer fruits and come together quickly and easily with just a handful of basic pantry staples. A light, easy recipe that feels just right for a relaxed morning or a laid back brunch with friends.

It’s been over a decade since I first posted the recipe for these sweet crepes. They were a part of a bloghop group that I used to host called Freaky Friday. When it came time to choose my recipe, I immediately decided on this one. A large portion of our grocery bill in the summer is produce, it’s just so good! When I saw the recipe called for Summer Fruits, I knew I needed to get out of my comfort zone and try to make crepes for the first time!

Everyone enjoyed them, and I’ve made them again and again. The options for filling are endless! These crepes are only slightly sweet. In the summertime I fill them with a mixture of peaches, raspberries, strawberries, and blueberries and top them with a little whipped cream, and we are ready to dig in. Other times of the year, I love to use spiced warm pie fillings, like peach or apple, and cherry pie filling is always a hit too.

Sweet Crepes

This is one of those recipes that lets the fruit shine. The crepes are soft and lightly sweet, and the fresh berries and peaches bring all the color and flavor you need. Healthier crepes are a nice change from heavier breakfasts, and you won’t miss the extra amounts of sugar or syrupy sauces. Just warm crepes, fresh fruit, and maybe a little whipped cream on top if you’re feeling it.

If you love this recipe, be sure to take a peek at these breakfast favorites: Uncle B’s French Toast, Cherry Filled Coffee Cake and Pączki (traditional Polish Donuts).

Easy Sweet Crepe Recipe

The nice thing about this version is that it keeps things simple, with no heavy fillings or rich toppings. Just fruit, and a little whipped cream and maple syrup if you want. My easy crepe recipe is a lighter option that still tastes great, and it’s easy to adjust depending on what you have or how indulgent you want to be.

Ingredients in Sweet Crepes

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe. 

For the Crepes:

This sweet crepe recipe uses basic ingredients; Flour and sugar, Eggs, milk, and butter and some pure vanilla extract.

For Filling/Serving:

Fillings are easily altered to your taste, and toppings are optional and endless.

• Fruit Filling: Fresh strawberries, blueberries, raspberries, and peaches.
• Optional Toppings: whipped cream and syrup

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this sweet crepe recipe. 

How to Make Sweet Crepes with Summer Fruits

As I mentioned, this crepe recipe comes together quickly and easily. 

Sift the flour and sugar into a large mixing bowl. Make a well in the center and whisk in the eggs. Stir in the milk, melted butter, and vanilla.

In a smaller-sized fry pan (mine was about 6.5 inches at the base) melt a little bit of butter over a medium heat. For each crepe, add 1/4 cup of the batter to the fry pan, tilt the pan to cover the base evenly. Cook for 1-2 minutes, flip, and continue to cook for another minute.

Transfer each crepe to an oven on a very low heat to keep them warm while cooking the other crepes.

Fill each crepe with fruit.

Roll them up and place them seam side down on a plate. Top with whipped cream and syrup if desired.

Alternatively, you can fold the crepes in half, then in half again, and top them with the fruit and cream to serve them in a traditional French crepe manner.

Storing & Reheating Leftover Crepes

Leftover crepes can be stored in the fridge or freezer. Let them cool completely, then stack them with parchment or wax paper between each one to keep them from sticking. Wrap the stack tightly in plastic wrap or place it in a zip-top bag. They’ll keep in the fridge for up to 3 days or in the freezer for up to 2 months. To reheat, warm them in a nonstick skillet over low heat or microwave for 10–15 seconds. If frozen, let them thaw in the fridge overnight or at room temperature for about 30 minutes.

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If you love this Sweet Crepes Recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Alternate Sweet Crepes Fillings

When fresh summer fruit isn’t in season, frozen berries, canned peaches, or even a spoonful of jam work just as well. Try warming the fruit slightly for a quick compote or spreading jam inside the crepe for a simple swap. Sautéed apples or pears with a little cinnamon also make a great cold-weather option. Or opt for a can of pie filling, or nutella.

If you want to make these crepes a little more filling, there are lots of easy ways to change them up. Try spreading a little ricotta or cream cheese inside, or go with lemon curd or jam for something sweeter. Even a layer of yogurt works if you’re leaning toward a breakfast that’s still light but has a little more staying power.

Tips, Tricks, and Serving Ideas for Sweet Crepes

A good nonstick pan makes all the difference here. Let the batter sit for a few minutes before you start, and don’t stress if the first crepe is a little rough—it usually is. Tilt the pan right away to spread the batter thin, and cook over medium heat so they don’t brown too fast. Keep them warm in a low oven while you finish the rest. These crepes are great on their own, but they also go well with a side of bacon, or sausage, some yogurt or even just a hot cup of coffee.

More Recipes to Love

If summertime recipes brought you here, be sure to check out my Summer Fruit Salad, pictured above, as well as my Summertime Cobb Salad and this Buffalo Chicken Lettuce Wrap recipe.

I breakfast is your thing, make sure you look over my collection of breakfast and brunch recipes, some of my personal favorites are my husband’s omelets, these cinnamon roll waffles and this bacon and swiss quiche!

Once you get the hang of crepes, you’ll find yourself making them more often than you’d think. They’re quick, flexible, and a great way to use up fresh fruit. Whether you keep them simple or load them up with extras, these sweet crepes are a fun and easy way to bring a little something special to the table.

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Print Recipe

Sweet Crepes with Summer Fruits

Delicate sweet crepes, filled with fresh summer fruits like raspberries, blueberries, strawberries and peaches. Served with whipped cream.

Prep Time5 minutes mins

Cook Time25 minutes mins

Additional Time5 minutes mins

Total Time35 minutes mins

Course: Breakfast/Brunch

Cuisine: French/American

Keyword: Sweet Crepes with Summer Fruits

Servings: 6 servings

Calories: 172kcal

Author: Michaela Kenkel

Cook ModePrevent your screen from going dark

Ingredients

For the Crepes:

• 1 cup flour
• 2 Tablespoons sugar
• 2 eggs
• 1 cup milk
• 2 Tablespoons butter melted
• 1 teaspoon vanilla extract

For Filling/Serving:

• Strawberries quartered
• Blueberries
• Raspberries
• Peaches diced
• whipped cream
• maple syrup if desired

Instructions

• Sift the flour and sugar into a large mixing bowl. Make a well in the center and whisk in the eggs. Stir in the milk, melted butter, and vanilla.
• In a smaller sized fry pan (mine was about 6.5 inches at the base) melt a little bit of butter over a medium heat. For each crepe, add 1/4 cup of the batter to the fry pan, tilt the pan to cover the base evenly. Cook for 1-2 minutes, flip, and continue to cook for a further minute.
• Transfer each crepe to an oven on a very low heat to keep them warm while cooking the other crepes.
• Fill each crepe with about 1/3 cup of fruit, roll it up and place it seam side down on a plate. Top with whipped cream and syrup if desired.

  Alternatively, fold the crepe in half then in half again and serve with fruit abd cream on top.

Notes

Makes 12 crepes. Serving size is based on 2 crepes per person. Nutrition is based on the crepes alone, not the filling or topping. 

Storing Leftover Crepes: Let the crepes cool completely, then stack them with a piece of parchment or wax paper between each one to keep them from sticking. Wrap the stack tightly in plastic wrap or slide it into a zip-top bag. They’ll keep in the fridge for up to 3 days. For longer storage, freeze the crepes the same way—stacked with parchment between them and wrapped tightly. Place the wrapped stack in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months. Let frozen crepes thaw in the fridge overnight, or at room temperature for about 30 minutes. You can reheat them in a nonstick skillet over low heat for a few seconds per side, or pop them in the microwave for 10–15 seconds.

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 67mg | Potassium: 106mg | Fiber: 1g | Sugar: 6g | Vitamin A: 262IU | Calcium: 63mg | Iron: 1mg

This recipe was originally posted on June 14, 2016. It has been updated to improve the user experience and reshared on June 2, 2025.