Mixed berry cream cheese crepes feature perfectly lacy homemade crepes, a tangy lemon cream cheese filling, and a fresh mixed berry sauce on top. – Learn how to make this brunch classic easy at home!
You know those perfectly lacy, loaded-up-with-toppings crepes you get for brunch at restaurants? SO ridiculously good, but definitely not the most budget-friendly.
If you’ve ever wished you could have those in the comfort of your own home, the wait is over!
Today, I’m showing you EXACTLY how to make crepes easily at home with a silky lemon cream cheese filling and a sweet mixed berry sauce.
Aren’t they just the prettiest?? You don’t need any fancy ingredients, equipment, or skills to make these either!
We’ve made these crepes time and time again for weekend brunch and each batch is always better than the last.
These Mixed Berry Cream Cheese Crepes feature…
- Buttery, lacy homemade crepes
- A silky, tangy lemon cream cheese filling
- A homemade triple berry sauce for topping
Making the Mixed Berry Cream Cheese Crepes
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- Milk – whole milk works best for this recipe, but dairy-free alternatives such as almond milk also work!
- Flour – just enough to bring the crepe batter together into a slightly thin batter.
- Vanilla Extract – flavors both the batter and the filling.
- Eggs – 2 large eggs for the crepe batter.
- Butter – cooking your crepes in a little bit of butter gives them an unmatchable flavor!
- Fruit – keep reading for suggestions on different fruit options!
- Sweetener – a little sugar in the filling + sauce and a little honey in the batter.
- Cream Cheese – this makes up the filling. Make sure your cream cheese is softened!
How to Make Crepe Batter
The crepe batter is made entirely in the blender! I find it’s easiest for blending the batter smooth. If you don’t have a blender, a large bowl and whisk also works perfectly fine!
Once the crepe batter is made, it’s important that you chill the batter 30 minutes before cooking crepes.
Why are we doing this? Letting the batter chill allows the flour to fully absorb into the liquid resulting in crepes that cook up tender and won’t have holes in them.
You can make the crepe batter and store it in the fridge up to 24 hours.
How to Cook Crepes
For cooking the crepes, I recommend a 9-inch nonstick pan. I do not recommend anything other than nonstick for this recipe – otherwise the crepes will stick to the pan as they’re cooking.
Cook the crepes by about 1/4 cupfuls over medium-high heat and gently swirl the pan to distribute the batter into as thin a circle as possible – thinner crepes = a flakier crepe!
Brush a little bit of butter on the pan in between batches for best results and keep cooked crepes warm on a plate.
Can I Use Different Fruit?
Absolutely! You will need about 3 cups total of fruit for the topping. If you choose not to do the three kinds of berries, you can always use 1 or 2 instead and just increase the amounts to total 3 cups.
Frozen fruit works great in this sauce too. If you choose to go the frozen route, thaw the fruit beforehand.
Other fruit we love in this recipe…
- Peaches
- Blackberries
- Cherries
- Mango
It’s really impossible to not be obsessed with these crepes! Top them off with a generous sprinkle of powdered sugar and garnish them with a little extra fruit for a stunning brunch addition.
Made in less than an hour too! These crepes are destined to be your weekend go-to and I highly recommend it!
Your new favorite spring breakfast is staring you straight in the face. I think it’s time we dig in.
Watch these crepes made step-by-step on Google web stories.
More fancy brunch items you might want to try next!
- Strawberry Coconut Lemon Curd Pancakes
- Peach Compote Cream Cheese Stuffed French Toast
- Cherry Peach Dutch Baby
Mixed Berry Cream Cheese Crepes
Ingredients
Crepe Batter
- 1-1/2 cups whole milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1-2 tablespoons butter
Mixed Berry Sauce
- 1 cup fresh or frozen raspberries
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen sliced strawberries
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lemon juice
Cream Cheese Filling
- 6 oz cream cheese softened
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- Powdered sugar for serving
Instructions
Crepe Batter
- Place milk, honey, vanilla, eggs, salt, and flour in a high speed blender. Blend on high speed a few seconds until completely smooth (you can also whisk all ingredients in a large bowl) Transfer batter to a a large bowl and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day)
- Melt 1/2 tablespoon butter in a small nonstick skillet over medium-high heat. Working in batches pour 1/4 cup batter in pan, swirling pan evenly to coat and get crepe spread as thin as possible.
- Cook crepe 2 minutes on first side until batter appears dry, then loosen edges with a spatula, flip crepe, and cook an additional 1-2 minutes on opposite side. Transfer to a serving plate and keep warm. Repeat with remaining batter, adding additional butter if needed.
Mixed Berry Sauce
- Place all sauce ingredients in a medium saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer, stirring occasionally until sauce is reduced and slightly thickened, about 10-15 minutes. Remove from heat and set aside.
Cream Cheese Filling
- Place cream cheese and sugar in a small bowl. With a handheld electric mixer, beat on medium speed until smooth. Add lemon juice and beat until filling is smooth and creamy.
- To assemble the crepes, evenly spread cream cheese filling over each of the crepes. Fold crepes into quarters. Serve immediately with warm berry sauce and powdered sugar dusted on top. Enjoy!
For a step-by-step guide to making this recipe, check out the video!
Notes
*This post was updated with new photos and a few slight adjustments to the recipe 4/1/21*
Zendaya says
Making these right now! Smells so good! I’ve made a much more boring version of crepes but love the idea of berry and you can never go wrong with cream!! Yum! Thanks for sharing! Can’t wait for it!
Sarah says
Aww I’m so happy to hear that! Enjoy them, Zendaya! 🙂
Larel says
This is one of the best berry cream cheese recipe I have ever read. So delicious and yummy recipe. Thank you for sharing this article.
Rachel says
Do you still have the old recipe available ? I was making it for years and never made a copy. The ingredients were a bit simpler so I preferred that one.
Sarah says
Hi Rachel! There were only very minor changes made to this recipe and it made the crepes significantly better! The only changes made was increasing the amount of cream cheese, using whole milk in the batter, and adding lemon juice to the sauce.
Jennifer says
This recipe was so delicious and so simple to make! We will definitely be making them again.
Sarah says
Fantastic to hear, Jennifer! 🙂
sunny says
for the amount of whole milk, does it say 1/2 cup, 1 cup or 1 and a half cups? the way it’s written in the recipe, I’m reading it as “1 to 1/2 cups” which is very confusing
Sarah says
Hi Sunny – it’s 1 and 1/2 cups of milk.
Regina says
So easy and so good!!
Kay says
Looks yummy! But say if i dont have a blender or mixer. Can i just use whisk and a bowl?
Sarah says
Yes, you definitely can! Just make sure you whisk well to avoid lumps.
Jennifer says
So easy and yummy! I didn’t have strawberries so I threw in black berries instead and it was still delicious! Thank you!
Sarah says
Blackberries sounds like an amazing addition! 🙂
Bonnie says
I made once already for brunch and they were great!
Making them for some friends tomorrow.
I can taste them already🤗🤗🤗🤗
Sarah says
That’s wonderful to hear, Bonnie! Enjoy. 🙂