Berries & Cream Blender Crepes
Homemade berries and cream blender crepes are easy to whip up, and are perfect for special occasions or brunch!
I’m partnering with Harmons Grocery, your neighborhood grocery store, to bring you today’s recipe. All opinions are my own. Thank you for helping me work with companies I love!
A Breakfast That Will Impress
These crepes look and taste like you slaved all day (or morning) making them, but really they only take about 30 minutes. You can even mix up the batter the night before and let it chill overnight!
These would be perfect for breakfast in bed or mid-morning brunch. I opted to fill mine with fresh whipped cream and a homemade berry sauce—both super simple!
Making Blender Crepes:
- Pour all of the ingredients into the jar of a blender.
- Blend away for 15 seconds
- Chill batter for 30 minutes
- Set a 10-inch skillet over medium heat
- Butter the pan, then pour 1/4 cup of batter into it, swirl to coat the bottom
- Cook for 2-3 minutes on one side, flip and cook for an additional 1-2 minutes
That’s it! Crazy, right?
Be aware that cooking them is a time consuming process—it’s not like pancakes where you can do multiple at a time unless you have several 10-inch skillets!
Keep warm: Since it does take some time to cook them, you can either put them in a stack and that will keep them warm while you are finishing the rest. Or you can place them on a cookie sheet in the oven at 175 degrees.
Filling & Folding
There are so many ways to fill a crepe so it is really up to you!
- Sauteed mushrooms, greens, and cheese
- “Green eggs and ham”
- Eggs and cheese
- Steak, spinach, and cheese
- Ham, cheese, and hollandaise
- Chicken and cream cheese
- Nutella and strawberries
- Peanut butter
- Fruit jam
- Chocolate syrup
- Chocolate chips
There are a few different ways to fold the crepes after you fill them:
- Fold in half, and then in half again to make a triangle shape
- Simply fold them in half
- Roll them up
To STORE crepes, you want to layer them in between pieces of parchment paper and place in an airtight bag.
You can REHEAT the crepes either in the microwave or in a skillet on the stovetop. You don’t want to brown them on the stove, just get them warm!
To FREEZE the crepes, take the bag that you are storing them and put that directly in the freezer. They will last for 1-2 months. Let them thaw in the fridge overnight and then rewarm in the microwave.
These berries & cream blender crepes are beautiful and delicious. They can be filled with just about anything (think peaches and cream or bananas and Nutella) and can rolled, folded or even transformed into a stunning layered “cake.”
Looking for more breakfast/brunch inspiration? Here are some breakfast ideas made even more delicious when using products from Harmons Grocery:
- Chocolate Banana Stuffed French Toast (using their artisan Challah or Brioche)
- Heavenly Lemon Poppy Seed Bread (using their private label dairy products)
- Hash Brown Egg Cups (using their private label dairy products and uncured bacon)
- Mini Cinnamon Rolls with Cream Cheese Frosting (using their private label dairy products including their new cream cheese)
Berries and Cream Blender Crepes Recipe
- 1 1/2 cup whole milk - OR half and half
- 2 tbsp unsalted butter - melted
- 3/4 tsp vanilla extract
- 3 eggs
- 1 cup all purpose flour
- 2 tsp granulated sugar
- 1/4 tsp kosher sea salt
For the Topping
- 2 cup mixed berries - fresh OR frozen
- 3 tbsp granulated sugar - (1/4 c. if you prefer it on the sweeter side)
- 3 tbsp water
- 2 tsp lemon juice - fresh
- powdered sugar - optional
For the Filling
- 1 cup whipped cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- In the jar of a blender, add the milk, melted butter, vanilla, eggs, flour, sugar, and salt. Blend on low until well combined, about 15 seconds. Place in the refrigerator to chill for 30 minutes.
- Just before the batter is ready to be used, in a small saucepan set over medium heat, combine the berries, sugar, water and lemon juice. Allow to simmer while the crepes are cooking. You can pour it through a mesh sieve if you prefer a seedless sauce.
- Place a 10-inch non-stick skillet over medium heat (or slightly higher). Stir the batter, then butter the pan.
- Remove the pan from the heat, pour 1/4 cup of the batter into pan, and swirl in circular motion to evenly coat the bottom of the pan with batter.
- Cook until golden brown on bottom, about 2-3 minutes. Flip the crepe and continue cooking for 1-2 minutes. Transfer to a wire rack and allow to cool.
- Repeat until all of the batter has been used.
- To prepare the whipped cream, in a large mixing bowl (with a hand mixer) or the bowl of a stand mixer, whip the cream, powdered sugar and vanilla until stiff peaks form.
- Roll or fold the crepes and fill with whipped cream. Top with berry sauce and powdered sugar, if desired.
- Don't have berries? Try fresh peaches with whipped cream or bananas and Nutella!