Fruit filled crepes make a perfect breakfast, brunch, or a delicious dessert. Let me show you how you can make them.
Crepes are a little tricky to make at first, but after you’ve made a few, you get the hang of it quickly. It takes a good non-stick skillet and medium-high heat so that the crepes brown up fast. About a minute and a half is all the time it takes to make one.
Mix the Crepe Batter
A full recipe as in the recipe card makes around 12 crepes. It is easy to adjust this to how many you would like to make. (Just highlight the 12 servings in the recipe card and a slider will appear and you can move it up or down.)
In a good-sized bowl add the eggs and milk and whisk together. Then, sift the flour in slowly while you whisk. You want to prevent the flour from lumping. Next whisk in the salt and melted butter.
You could also use a blender to mix the ingredients and in this case, you wouldn’t have to sift the flour. Run the blender for 15 or 20 seconds and you should be good to go.
Put the batter into your refrigerator for at least 30 minutes to allow air bubbles to escape.
Cooking the Fresh Fruit Crepes
To make crepes, use a good non-stick skillet or crepe pan. The one pictured has a bottom diameter of about 9″.
Heat the skillet on medium-high heat and coat the bottom with cooking oil spray. (My infrared thermometer registered the pan at between 300° and 325°.)
Use a ladle or measuring cup and pour the batter into the center of the pan and swirl to coat the bottom evenly. Let the crepe cook 45 to 60 seconds and you’ll notice the edges start to curl a bit.
That means the crepe is browned and is ready to flip. A wide turner like you would use for fish is good for this.
The second side will only take 15 to 25 seconds to cook. Remove the crepe to a plate.
Continue with the remainder of the batter, making sure to add more cooking spray for each crepe.
If the crepes tend to stick together when stacked, use a piece of waxed paper or parchment to keep them separate.
Every time I make crepes, it seems like the first one never turns out perfectly. This is the experimental crepe.
Maybe the pan isn’t hot enough or the batter is just a little too thick. The batter needs to be pretty thin and should flow easily when it is put in the pan.
You can stir in a couple of tablespoons of water if the batter seems too thick.
Sweet Fillings For The Crepes
There are lots of ways to eat sweet crepes. It could be as simple as buttering the crepe and sprinkling it with cinnamon sugar. Or, make a creamy filling to go with fresh fruit crepe.
- Mix 1 cup of ricotta cheese with 2 tablespoons of powdered sugar, top with your favorite fruit.
- Peanut butter, jam, and banana.
- Nutella and banana.
- 4 ounces room temperature cream cheese mixed with 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract. Beat 1/2 cup whipping cream with 1 tablespoon powdered sugar until you get soft peaks. Fold this into the cream cheese, top with fruit.
The fruit you use is up to you…whatever is in season works. You can’t go wrong with bananas, strawberries, raspberries, or blackberries.
Next time you’d like a special breakfast or brunch keep fresh fruit-filled crepes in mind.
Also, try my savory crepes recipe…Crepes St. Jacques. Crepes with creamy bechamel and bay scallops, topped with melted Swiss cheese.
Here are some more tasty Desserts to try:
- Pumpkin Bars with Cream Cheese Frosting
- Key Lime Pie
- 30 Minute Chocolate Cookies
- Pumpkin Bread Pudding with Caramel Sauce
Fresh Fruit Filled Crepes
- 4 large eggs
- 1 1/2 cups milk, whole or 2 %
- 1 tsp vanilla extract
- 1 cup all purpose flour , sifted
- pinch of salt
- 4 tbsp melted butter, allow to cool before adding
- Break eggs into a medium bowl and whisk together.
- Add milk, vanilla extract, and whisk into the eggs.
- Slowly add the sifted flour while continually whisking to prevent lumps.
- Add the salt, then whisk in the cooled melted butter.
- Let the batter rest for 30 minutes.
- Heat a non-stick 8 to 10 inch pan on medium high heat. Spray lightly with cooking oil.
- Ladle in about 1/4 to 1/3 cup of batter and swirl to coat the pan bottom.
- Fry for 45 to 60 seconds until slightly browned and the edges are starting to curl, then flip the crepe and fry for another 15 to 25 seconds. Remove to a plate. Continue with the remainder of the batter, spraying with a little cooking spray between crepes.
- Fill with topping of choice.
- The batter can also be mixed in a blender or food processor. Mix until smooth and there are no lumps of flour.
- The batter can be stored covered in your refrigerator for up to 2 days.
- Crepes can be refrigerated for 3 days or frozen for a month.