Best Raspberry Blackberry Crepe Filling Recipes

EASY CREPES WITH JAM OR FRUIT PRESERVES

Steps:

• Make the crepes from scratch using detailed, step-by-step instructions for my homemade crepes. If you are gluten free, use my recipe for gluten free crepes.
• Add 2-3 tablespoons of strawberry or raspberry jam/preserves on top of the open crepe, fold the crepe in half, then fold it one more time to form a triangle. That's it!

RASPBERRY FILLED CREPES

Steps:

• Fresh raspberries and vanilla sugar, recipe follows
• For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.
• In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. In a small bowl, mix together the jam and vanilla extract. Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border. Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve.
• For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.
• Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries.
• Vanilla Sugar:
• Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using.
• Yield: 2 cups

RASPBERRY BLACKBERRY CREPE FILLING

Steps:

• Blend together the berries in a handy chopper or blender just until you see individual circles of red and black.
• Over medium heat in a small saucepan, heat the chopped berries a couple of minutes, stirring occasionally. Add the sugar, more or less to taste, stirring constantly.
• Add the flour, stirring constantly. Let boil about 3 minutes, until thickened, stirring occasionally. Remove from heat and spread onto crepes, toast, or anything else you want.
• *NOTE: If you cool the filling before you use it, stir it back up before using.