It is fun to make a dessert or even breakfast of easy berry crepes. Combining four elements into a delicious melding of creamy goodness and flavorful sweet and tart berries wrapped in a crepe. It is the perfect way to look fancy without having to make anything complicated.
The base of this dish is a basic crepe. You can find my go-to recipe here. This can be made ahead and refrigerated or even frozen. Although the recipe is simple enough to make while the fruit is macerating.
Macerating Fruit
This is the fancy term for pulling liquid from fruit by sprinkling sugar (or some other liquid) to sweeten and soften the fruit. This creates an thin sauce and can intensify the fruits natural flavor. IT is most common to use white sugar sprinkled over cut fruit, but you can easily substitute brown sugar, powdered sugar, agave syrup, maple syrup or honey. Or you could completely change the fruits flavor profile by using balsamic vinegar or even a splash of some kind of alcohol to macerate the fruit in. Add in spices or herbs to enhance the fruit even more. Some fruits like cherries or cranberries may need more time (even overnight in the refrigerator to create a sauce.) The process not only creates a wonderful sauce, it can extend the life of berries when treated this way and then stored covered in the refrigerator for up to three days.
- The process is simple, cut the fruit into pieces (or lightly muddle fruit like blueberries and cranberries) and place the fruit in a container
- Sprinkle 1/4 – 1/2 cup sugar over the fruit and stir to coat the fruit with the sugar
- Let rest at room temperature for 30 minutes.
That’s it, use the fruit and juices over ice cream, for shortcakes or in these delicious easy berry crepes.
Whipped Cream
Use heavy cream (sometimes labeled heavy whipping cream) rather than whipping cream to make whipped cream. It has a higher milk fat content that makes a whipped cream that is stiffer and less runny than the product labeled whipping cream. (I know it is confusing but the difference of a cream with 30%- 36% milk fats will make a far superior whipped cream than one with 18% – 29% milk fat.
Whipped cream is best when used shortly after being made since it starts to deflate fairly quickly. You can hold whipped cream for 1-2 hours in the refrigerator, but will need to use a whisk to incorporate more air into the fluffiness. If you start with a cold bowl and cold heavy cream, the final product holds the air longer.
Remember that heavy cream is also whipped to create butter, so make sure you don’t over whip the cream. Properly whipped cream will double in volume. So 1 cup of heavy cream will make 2 cups of whipped cream. Depending on how large of a dollop of cream you want on each person’s dish will determine how much cream you need. But a generous guide is that 1 cup of heavy cream will serve at least 8 people when whipped into whipped cream.
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Easy Berry Crepes
- Prep Time: 10 minutes
- Total Time: 45 minutes
- Category: dessert, breakfast
- Method: fresh
Description
A wonderful recipe for easy berry crepes that can be ready in 30 minutes. Even better, everything can be prepared ahead so all that is left if for your guest to assemble the crepes the way they prefer.
Ingredients
- 12 crepes
- 1-pint vanilla ice cream softened
- 8–12 strawberries, hulled and sliced
- 1 (5 ounces) container blueberries, rinsed and drained
- 6–8 blackberries, washed and drained
- 1/2 cup sugar
- 2/3 cup heavy cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla
- Powdered sugar to garnish
Instructions
- Make crepes and set aside.
- Wash and slice strawberries. In a medium bowl mix the strawberries, blueberries, and blackberries together and sprinkle with 1/2 cup sugar/
- Set aside for 30 minutes at room temperature to macerate. Stirring occasionally.
- In a medium bowl add heavy cream, powdered sugar, and vanilla and whip with an electric mixer with a whisk attachment at medium-high speed for 3-5 minutes until the desired consistency.
- To assemble the crepes, add a scoop of softened vanilla ice cream to the center of a crepe.
- Spoon a tablespoon of fruit over the ice cream.
- Rollup the crepe and orange seam side down on the plate. Repeat with a second crepe. Drizzle a generous spoonful of fruit and syrup over the top of both crepes and top with a dollop of whipped cream.
- Garnish with a sprinkle of powdered sugar and serve. Or let everyone assemble the berry crepes themselves.
Notes
Try making a crepe bar and offer chocolate syrup and chopped nuts as well as other types of macerated fruit (like peaches, plums, etc.) and watch as amazing crepes are made.
Nutrition
- Serving Size: 2 crepes
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