Filled with a tangy lemon cream cheese and topped with an unbelievable triple-berry sauce, these stunning crepes are a dream for any spring brunch!
If there was ever a brunch item you needed in your life this weekend, THIS slice of heaven right here is it.
In other news, hiiiii! It’s Friday! And I’m shoving more berries in your face!
You love it though, right? Uhh, who wouldn’t? A berry-hater? I don’t think they exist.
Now, let’s talk crepes. My main squeeze at the moment. Tomorrow I’ll probably be crushing on brownies in the form of cookies again, but TODAY is all about the crepes.
I’m all about the crepes, ’bout the crepes….(sorry, stopping now! promise!)
It’s brunch season right? Yeees! Mother’s Day is coming up in a few short weeks too you know. 😉
HINT HINT! Your momma would love these crepes. Just ‘sayin.
Filled with a tangy lemon cream cheese and topped with an unbelievable triple-berry sauce, these stunning crepes are a dream for any spring brunch!
Ingredients
CREPES:
- 3/4 cup milk
- 1/2 cup water
- 1 tablespoon coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup white whole wheat flour
BERRY SAUCE:
- 1 cup fresh or frozen raspberries
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen sliced strawberries
- 1/2 cup sugar
- 1/2 cup water
- 1/4 teaspoon ground cinnamon
FILLING:
- 4 oz cream cheese softened
- 2 tablespoons sugar
- 2 tablespoons lemon juice
Instructions
- Prepare the crepes: Place all crepe ingredients in a blender. Blend on high speed a few seconds until completely smooth. Transfer batter to a measuring glass and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day)
- While the crepe batter chills, prepare the 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. Remove from heat and set aside.
- Make the filling: Place cream cheese and sugar in a small bowl. With a handheld electric mixer, beat on medium speed until creamed. Add lemon juice and continue beating until filling is smooth and creamy. Set aside.
- Cook the crepes: Heat a lightly-greased non-stick skillet over medium-high heat. Working in batches pour 1/4 cup batter in pan. Cook 1-2 minutes on first side, then flip and cook an additional 1 minute on opposite side. Transfer to a serving plate and keep warm. Repeat with remaining batter.
- Assemble the crepes: Evenly spread cream cheese filling over each of the crepes. Fold crepes into quarters. Serve immediately with warm berry sauce on top. Enjoy!
Recipe Notes
Crepes are best if served immediately after making.
Recipe Source:wholeandheavenlyoven.com
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