Best Mixed Berry Crepes Recipes

MIXED BERRY CREPES WITH MASCARPONE

Steps:

• For the batter: Blend the flour, sugar, and salt in a food processor or blender. Add the milk, water, eggs, butter, and vanilla extract, and process until smooth. Set aside for at least 30 minutes.
• For the fruit: While batter rests, hull and halve the strawberries. Toss with blackberries, sugar, and orange liqueur, if using, in a medium bowl; set aside.
• For the filling: Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract.
• To make the crepes: Heat an 6-inch nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating. Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly. Cook until the batter sets, about 30 seconds. Flip the crepe and cook the other side until just barely golden. Repeat with the remaining batter, stacking the crepes as they cook.
• Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe. Fold crepe in half, then half again to make a triangle with filling in the tip. Repeat with the remaining crepes and filling. Stack filled crepes neatly on serving platter (or hotel pan). (The crepes can be prepared up to this point a day ahead, covered tightly with plastic wrap and refrigerated overnight.)
• To serve: Preheat an oven to 250 degrees F. Cover crepes with foil and warm in the oven until heated through, about 10 minutes.
• Spoon the macerated berries over the crepes and serve.

CREPES WITH MIXED BERRY SAUCE

Steps:

• Put the frozen berries, sugar, water, and vanilla into a small pot and simmer on medium heat until all of the berries break down and melt together into a sauce-like consistency. This will take about 15-20 minutes. Mix all of the dry and wet ingredients for the crepes together with a wisk until well blended and smooth. Heat a medium-sized pan to medium heat and cover the pan lightly with butter or vegetable oil. Once heated, spoon out the batter into the pan. Spread the batter out so each crepe is about palm-size and circular. Once the crepe looks lighter in color and dry/cooked, flip the crepes and do the same on the other side. You can cook until a little bit browned too, depending on what consistency you prefer. Once you finish cooking the crepes, plate them and spoon the berry mixture over each crepe and serve. You can dust with powdered sugar as well.

MIXED BERRY CREPES

Steps:

• Cook frozen berries and maple sauce for sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until fruit has defrosted and mixture is gently boiling, about 10 minutes. Reduce heat to medium and mash berries with a potato masher until sauce reaches desired consistency.
• While the sauce is cooking, beat eggs in a bowl with an electric mixer until lemon colored, 3 to 5 minutes. Stir in milk. Sift flour, sugar, and salt into the bowl and mix until batter is smooth.
• Grease a skillet with butter and heat over medium heat. Drop several tablespoons batter into the hot skillet and cook until light brown on the bottom, 1 to 2 minutes. Flip and cook another 1 to 2 minutes. Remove to a plate and repeat to cook remaining crepes.
• To serve, fold crepe and place on a plate. Add a big spoonful of berry sauce and top with whipped cream.

MIXED BERRY CREPES

Steps:

• Sprinkle sugar over berries; gently toss to mix. Cover and refrigerate. In a blender, combine the milk, egg, egg whites and extracts; cover and process until blended. Add the flour and cornmeal; cover and process until blended. Cover and refrigerate for 1 hour., Coat a 7-in. skillet with cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed., Spread each crepe with 1 teaspoon apricot preserves. Fold each crepe into quarters; place two crepes on an individual plate. Top with 2 tablespoons yogurt and 1/2 cup berry mixture. Serve immediately.

MIXED BERRY CREPES WITH LIGHT BERRY SAUCE

Steps:

• PREPARE BERRIES:.
• Place sugar, berries and lemon juice in medium saucepan.
• Heat over medium heat, stirring gently, until mixture boils and sugar is dissolved (about 5 minutes).
• Remove from heat; allow to cool slightly.
• PREPARE CHEESE:.
• While berry mixture is cooking or cooling: In a medium mixing bowl, stir together cream cheese, honey and lemon zest until thoroughly blended; set aside.
• TO ASSEMBLE:.
• Place 2 crepes on serving plate; spoon 1 tablespoon cream cheese mixture & chopped macadamia nuts, if using, down the center of each crepe.
• Spoon approximately 1/4 cup berry mixture over cream cheese.
• Fold 2 sides of each crepe up and turn over to form roll.
• Repeat with remaining crepes, cream cheese mixture and berry sauce.
• **Replace cream cheese mixture with whipped cream. Allow berry mixture to cool before assembling.

MIXED BERRY CREPES WITH MASCARPONE

Steps:

• FOR THE BATTER:.
• Blend the flour, sugar, and salt in a food processor or blender.
• Add the milk, water, eggs, butter and vanilla extract, and process until smooth.
• Set aside for 30 minutes.
• FOR THE FRUIT:.
• While batter rests, hull and halve the strawberries.
• Toss with blackberries and raspberries, sugar and Grand Marnier, if using, in a medium bowl; set aside.
• FOR THE FILLING:.
• Whisk the cheeses with the sugar, orange zest and juice, and the vanilla extract.
• TO MAKE THE CREPES:.
• Heat a 6" nonstick skillet or crepe pan over medium heat until a drop of water bounces and sizzles briefly on its surface before evaporating.
• Quickly pour in about 2 tablespoons of crepe batter and swirl it to coat the skillet evenly.
• Cook until the batter sets, about 30 seconds.
• Flip the crepe and cook the other side until just barely golden.
• Repeat with remaining batter, stacking the crepes as they cook.
• FOR THE FILLING:.
• Place 1 tablespoon of the cheese filling on the lower left-hand corner of each crepe.
• Fold crepe in half, then half again to make a triangle with the filling in the tip.
• Repeat with the remaining crepes and filling.
• Stack filled crepes neatly on serving platter.
• *THE CREPES CAN BE PREPARED UP TO THIS POINT A DAY AHEAD, COVERED TIGHTLY WITH PLASTIC WRAP AND REFRIGERATED OVERNIGHT.
• TO SERVE:.
• Preheat an oven to 250ºF.
• Cover crepes with foil and warm in the oven until heated through, about 10 minutes.
• Spoon the macerated berries over the crepes and serve.
• Enjoy!

MIXED BERRY CREPES

Steps:

• 1. Put 1 cup of the berries, 1 tbsp of the sugar, and the water into a saucepan and simmer for 4-5 minutes, until there is a rich juice and the berries are slightly soft.
• 2. Meanwhie, combine the flour, baking powder, and salt in a bowl. Beat the eggs with the remaining sugar in another bowl until pale, then add the milk and beat again. Finally, add the flour mixture and beat until smooth.
• 3. Brush a medium, heavy-bottom nonstick skillet with oil and heat. Spoon half the crepe batter into the skillet. Cook over high heat for 2 minutes, until the underside is golden. Flip over and cook for an additional minute. Cook the remaining batter in the same way. Serve with the cooked berries, topped with the remaining fresh berries and the yogurt.