Super Berry Crepes


  • Makes12 to 12 servings
Super Berry Crepes

Try this yummy berry crepes recipes for a perfect Sunday brunch.


  • 1 cup all-purpose flour

  • 3/4 cup milk

  • 1/4 cup water

  • 2 eggs

  • 2 tbsp granulated sugar

  • 2 tbsp butter, melted

  • 2 tsp vanilla

  • 1/4 tsp salt

  • 4 cups favourite mixed berries

  • 4 tsp granulated sugar

  • 2 tsp lemon juice

  • 1 1/2 cups 35% cream

  • 2/3 cup chocolate chips

  • 1 tbsp granulated sugar


  • Place all crepe ingredients in a blender or food processor, and whirl to blend. Scrape down sides if you need to. Refrigerate while you're getting everything else ready.

  • If you're using strawberries, slice thinly. Place berries in a bowl along with sugar and lemon juice. Stir and let stand.

  • To make sauce: Place 1⁄2 cup (125 mL) cream and chocolate chips in a microwave-safe bowl. Microwave on medium high, stirring halfway through, until chips are mostly melted, 1-11⁄2 minutes. Remove from microwave and stir until completely melted.

  • Place remaining cream in a large bowl with sugar. Beat using electric mixer until soft peaks form. Refrigerate.

  • Lightly brush a medium non-stick frying pan with vegetable oil and set over medium heat. When it's hot (young kids will need adult help), add about 1⁄4 cup (50 mL) crepe batter to pan. Tilt pan so that batter spreads and covers the whole pan. Cook until golden, 1-2 minutes each side. Keep warm, covered, in oven.

  • Repeat with remaining batter. To serve: Place 1 crepe on dinner plate. Spoon about 1⁄3 cup (75 mL) berries over half of crepe; fold other half over to cover. Leave in a semicircle shape, or fold in half again to make a triangle. Top with dollop of whipped cream and drizzle of chocolate sauce. Repeat with remaining crepes.

  • Easy idea: Skip the chocolate sauce and serve crepes with maple syrup — they're delicious either way!

  • Make ahead: Stack cooled crepes between pieces of waxed paper, then wrap tightly in plastic wrap.

  • In 1 crepe with berries and sauce: 260 calories, 4 g protein, 17 g fat, 25 g carbs, 56 mg calcium

This article was originally published on May 01, 2011

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