Sweet Crepes with Summer Fruits

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4.37 from 19 votes

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

Prep Time5

Cook Time25

Additional Time5

Total Time35

Course: Breakfast/Brunch

Cuisine: French/American

Keyword: Sweet Crepes with Summer Fruits

Servings: servings

Calories: 172kcal

Author: Michaela Kenkel

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