How to Make Berry Crepes

Feeling lazy on a Saturday morning but still want a quick, healthy breakfast? I am going to show you How to Make Berry Crepes, and I know once you learn how to make this recipe, its going to be a new fast weekend staple! The process of  making the batter is fairly simple but it does need to rest for 1 hour before cooking.  I like to make the batter and then take care of chores or to-dos before the rest of my family wakes up or may favorite, enjoy a cup of coffee outside on the back deck by myself!  Read on further to learn How to Make Berry Crepes.

 

Recipes Similar to Berry Crepes:

Caramel Apple Sweet Crepe Recipe

Whole Wheat Banana Waffles Recipe

Oatmeal Stuffed Baked Apples Recipe

Pumpkin French Toast Sticks Recipe

How Easy are Berry Crepes?

This recipes utilizes a blender to mix the ingredients, so the batter is the easiest part! Once blended, the batter needs to be refrigerated for at least 1 hour, up to 24 hours. Why not save yourself the time and make the batter the night before, for an even easier morning!

Want more fast and delicious breakfast recipes? Try my Chocolate Protein Waffles!

Ingredients for How to Make Berry Crepes

• eggs
• water
• unsweetened almond milk
• whole-wheat white flour
• melted unsalted butter
• vanilla
• cinnamon
• nutmeg
• allspice
• frozen thawed mixed berries
• sugar
• cornstarch

And Finally, How to Make Berry Crepes

Begin with the batter. Place all of the crepe batter ingredients together in a blender and blend on high for 10-12 seconds. Push down the sides if needed, and blend again for 1-2 seconds. Refrigerate the batter for 1 hour to 24 hours maximum.

When ready to cook, heat a medium skillet over medium-low heat and add the fruit and sugar. As the fruit heats, mash the berries with a wooden spoon so the whole berries are broken up. Stir the cornstarch into 1 tablespoon of cold water and mix into the berries. This will thicken the sauce to a syrup consistency. Set aside until ready to fill the crepes.

How to make the crepes: Heat a small (8-inch) nonstick skillet over medium heat. Lightly butter the skillet. Scoop the batter using a ¼ measuring cup. Turn the pan until the batter coats the entire surface. Allow the batter to set and for the edges to dry up slightly and curl. Gently loosen the edges with the tip of a rubber spatula, then flip the crepe and cook for 10 seconds on the opposite side.

Slide each crepe out onto a plate, and fill with 2 heaping tablespoons of the berry mixture in the center. Fold the two edges inward on themselves.

Dollop with the optional 1 tablespoon of Cool Whip Light Topping as desired.