Mixed Berry Cream Cheese Crepes

By Sarah On April 10, 2015 | Updated: November 28, 2023

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!

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