Berry Delicious Fruit Crepes Recipes

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BERRIES AND CREAM CREPES



Berries and Cream Crepes image

These berries and cream crepes are light and simple crepes filled with a creamy, cheesecake like filling, and juicy berries. They're perfect for a decadent breakfast or brunch!

Provided by Aimee

Time 1h

Number Of Ingredients 15

1 cup all purpose flour
1/2 cup whole milk
1/2 cup water
3 large eggs
2 TBS melted unsalted butter
2 TBS granulated sugar
1 tsp vanilla extract
1/2 tsp salt
8 oz cream cheese
1 cup granulated sugar
1 tsp vanilla extract
1 cup heavy whipping cream
2 cups mixed berries (I used boysenberries, sliced strawberries, raspberries and blueberries)
1/2 cup granulated sugar
1 TBS cornstarch

Steps:

  • Add all the ingredients for your crepes to a blender. Cover.
  • Blend on low speed until everything is mixed together well, and smooth.
  • Place the batter in an airtight container and place it in fridge for at least one hour, up to overnight. **
  • In a large bowl, beat the cream cheese, with the sugar and vanilla extract until it is smooth. Set it aside
  • Whip your heavy cream in a large bowl until stiff peaks have formed.
  • Fold the whipped cream and cream cheese mixture together till smooth. Refrigerate till needed.
  • Mix together the berries, sugar and cornstarch in a bowl of in a pot.
  • Heat the berries in the small pot over medium low until the juices start to run, and a saucy mixture is created. Set aside till needed.
  • Heat a large nonstick skillet, and spray with nonstick spray over medium heat.
  • Pour about 1/4 cup batter into the pan and swirl around to spread it thinly to the edges.
  • Cook for 1 minute until the edges start to crisp.
  • Flip the crepe over and cook for another 20-30 seconds.
  • Stack the crepes and cover while you cook the remaining crepes.
  • Fill each crepe with about 1/4 cup cream cheese mixture, and 2 TBS berry sauce.
  • Roll up and serve.

Nutrition Facts : Calories 332 kcal, Carbohydrate 41 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 203 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 6 g, ServingSize 1 serving

BERRY DELICIOUS



Berry Delicious image

After much experimentation I finally got this smoothie recipe right. Frozen berries, strawberry yogurt and a whole banana are pureed in blender for a delicious, drinkable treat.

Provided by Panda Girl

Categories     Breakfast and Brunch     Drinks

Time 5m

Yield 4

Number Of Ingredients 5

2 cups frozen mixed berries
1 cup strawberry flavored yogurt
1 banana, sliced
1 cup milk
½ teaspoon white sugar

Steps:

  • In the container of a blender, combine the mixed berries, strawberry yogurt, banana, milk and sugar. Cover, and blend until smooth. Pour into glasses and serve.

Nutrition Facts : Calories 118.4 calories, Carbohydrate 24 g, Cholesterol 6.1 mg, Fat 1.5 g, Fiber 2.8 g, Protein 4.8 g, SaturatedFat 0.8 g, Sodium 64.8 mg, Sugar 16.4 g

BREAKFAST CREPES WITH WARM BERRY SAUCE



Breakfast Crepes with Warm Berry Sauce image

Instead of pancakes, try these delicious crepes with warm berry sauce and a cup of orange juice or coffee for breakfast.

Categories     Breakfasts & Brunch     Whole Wheat     Crepes     Berries     High Fibre

Time 25m

Yield 2

Number Of Ingredients 22

whole-wheat flour
all-purpose flour
sugar
salt
eggs
milk
vegetable oil
blueberries
raspberries
blackberries
sugar
whole-wheat flour
all-purpose flour
sugar
salt
eggs
milk
vegetable oil
blueberries
raspberries
blackberries
sugar

Steps:

  • Add all the berries and sugar and into a small saucepan. Bring to a boil, then reduce the heat to low to maintain a gentle simmer. Meanwhile preheat a 10-inch nonstick skillet over medium or medium-low heat until hot. Whisk together all the crepes ingredients in a large mixing bowl until well blended. Pour ¼ cup of the batter into the hot skillet, tilt the pan to spread the batter evenly and cover the pan completely. Cook until the crepe sets and bubbles about 2 minutes. Turn and continue to cook for another 2 minutes until slightly browned in spots. Keep the crepes warm on a plate and cover with another plate or a clean tea towel. Fold the crepes into the squares, then place on the serving plates. Spoon the warm berry sauce over the crepes. Serve warm, and dust with icing sugar if desired.

Nutrition Facts :

BREAKFAST CREPES WITH BERRIES



Breakfast Crepes with Berries image

After a long day of blackberry picking, I whipped up a sauce to dress up some breakfast crepes I had on hand. This speedy dish really hit the spot and tied everything together beautifully! The crepes make an elegant addition to any brunch, and the sauce is delectable over warm waffles. -Jennifer Weisbrodt, Oconomowoc, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 cups fresh raspberries
1-1/2 cups fresh blackberries
1 cup sour cream
1/2 cup confectioners' sugar
1 carton (6 ounces) orange creme yogurt
1 tablespoon lime juice
1-1/2 teaspoons grated lime zest
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 prepared crepes (9 inches)

Steps:

  • In a large bowl, combine raspberries and blackberries; set aside. In a small bowl, combine sour cream and confectioners' sugar until smooth. Stir in the yogurt, lime juice, lime zest, vanilla and salt. , Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries. Roll up; drizzle with remaining sour cream mixture. Serve immediately.

Nutrition Facts : Calories 182 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 144mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

MIXED BERRY CREPES



Mixed Berry Crepes image

The freshness of sweet berries paired with apricot preserves makes these crepes a perfect breakfast treat. -Leica Merriam, Providence, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 11

2 tablespoons sugar
4 cups blueberries, blackberries and/or raspberries
1 cup fat-free milk
1 large egg
3 large egg whites
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 cup cornmeal
16 teaspoons reduced-sugar apricot preserves
1 cup vanilla yogurt

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.

Nutrition Facts : Calories 178 calories, Fat 1g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 64mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

BERRY BANANA CREPES



Berry Banana Crepes image

These berry banana crepes are a fun recipe for a special occasion breakfast.

Provided by Annemarie Rossi

Categories     Breakfast

Time 30m

Number Of Ingredients 9

1 1/3 cups gluten-free flour or white whole wheat flour
1 tsp sea salt
6 eggs
3 cups non-dairy milk or cow's milk
4 tablespoons melted butter or coconut oil
2 cups chopped strawberries
2 cups blueberries
2 cups sliced bananas
Chocolate Sauce (optional)

Steps:

  • To make the crepes, mix together the batter the night before you plan to make them. In the bowl of a stand mixer, combine the first three ingredients. Slowly add the milk and ghee until combined.
  • Refrigerate the batter overnight.
  • In the morning, stir the batter and heat a bit of ghee or oil in your crepe pan over medium heat. Pour enough batter into the pan to make a thin crepe, swirling the pan around to cover evenly. When the bottom is beginning to brown (after about 2 minutes), carefully flip the crepe and cook the other side for about 10 seconds. If it's difficult to flip, you may need to cook it a little longer. Once both sides are lightly browned, carefully remove the crepe from the pan and continue with the rest of the batter.
  • To assemble, place the chopped fruit and chocolate sauce in the middle of the table.
  • Give everyone one or two crepes at a time and select different filling combinations.
  • Enjoy plain, with maple syrup, or with chocolate sauce.

Nutrition Facts : Calories 180 kcal, Carbohydrate 23 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 92 mg, Sodium 289 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

MIXED BERRY CREPES



Mixed Berry Crepes image

You will love these crepes!

Provided by Seema

Categories     Crepes and Blintzes

Time 30m

Yield 12

Number Of Ingredients 9

3 cups mixed frozen berries
½ cup maple syrup
4 large eggs
1 ½ cups milk
1 cup all-purpose flour
1 ¼ tablespoons white sugar
¾ teaspoon salt
1 tablespoon unsalted butter, or as needed
¼ cup whipped cream, or to taste

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.

Nutrition Facts : Calories 143 calories, Carbohydrate 24 g, Cholesterol 67.9 mg, Fat 3.7 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 1.7 g, Sodium 184.3 mg, Sugar 13.5 g

CANYON RANCH BERRY FRUIT CREPES



Canyon Ranch Berry Fruit Crepes image

Categories     Berry     Breakfast     Brunch     Low Fat     New Year's Day     Ricotta     Healthy     Self     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Crepes
2 eggs
1 1/2 cups skim milk
1/4 tsp salt
1/4 cup plus 1 tsp canola oil
1 cup whole-wheat flour
Filling
1 cup lowfat ricotta cheese
3 tbsp powdered sugar (or 2 tbsp honey)
1 tsp grated lemon zest
1/2 tsp cinnamon
1 1/2 cups fresh organic* berries, such as blueberries, blackberries or sliced strawberries, or a mixture of berries

Steps:

  • In a medium bowl, beat eggs until smooth. Add milk, salt, 1/4 cup oil and flour and mix well, until mixture resembles thin pancake batter. Heat 1 tsp oil in a nonstick sauté or crepe pan over medium heat. Pour 3 tbsp batter into the pan and immediately tilt and gently rotate the pan to coat the entire bottom. Cook until the edges begin to turn brown and the top is firm to the touch. Loosen edges and flip crepe. Cook 15 to 20 seconds more and remove. Repeat for remaining crepes. To keep crepes warm, place on a plate and cover with a kitchen towel. Combine ricotta, sugar, zest, and cinnamon in a medium bowl and mix well. Place 1 crepe on a flat surface. Spread 1 heaping tbsp filling in center of crepe. Top with 2 tbsp berries and roll. Repeat for all crepes. *Canyon Ranch uses organic berries because conventionally grown ones contain high amounts of pesticides. In addition, organic berries have higher levels of flavonoids (cancer-fighting substances) than conventional ones.

BLUEBERRY COMPOTE FOR CREPES



Blueberry Compote for Crepes image

Provided by Food Network

Categories     dessert

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 4

2 cups blueberries
1/4 cup sugar
1/4 cup water
12 crepes, room temperature

Steps:

  • In a medium saucepan combine 1 cup blueberries, sugar and water. Simmer for about 10 minutes. Many berries will begin to burst and syrup should thicken. Add remaining cup of berries and allow them to heat through.
  • Spoon warm compote into crepes. Drizzle with maple syrup and dollop with sweetened whipped cream. Garnish with additional blueberries.

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