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Triple Berry Crepes

Delicate crepes filled with lemon curd and topped with fresh strawberries, raspberries, and blueberries, served with whipped cream.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Dessert
Cuisine: French
Keyword: Easy, Indulgent
Servings: 4 servings

Ingredients

Crepe Batter

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tablespoon vegetable oil
  • 2 cups milk (1% or 2%)
  • 1 pinch salt

Toppings

  • 2 cups whipping cream
  • ¼ cup powdered sugar
  • ½ cup lemon curd store brand
  • 3 cups fresh berries strawberries, raspberries, and blueberries

Instructions

  • In a large mixing bowl, whisk together the flour and a pinch of salt. In a separate bowl, beat the eggs and add the vegetable oil and milk. Gradually pour the wet ingredients into the dry ingredients and whisk until smooth. Let the batter rest for about 30 minutes.
  • Heat a non-stick skillet over medium heat. Lightly grease the pan with vegetable oil. Pour about ¼ cup of the batter into the pan and swirl to coat. Cook for 1-2 minutes until golden brown, then flip and cook for another minute. Transfer to a plate and cover to keep warm.
  • In a large mixing bowl, beat the whipping cream and powdered sugar until soft peaks form.
  • Spread lemon curd on one half of each crepe, add fresh berries, and fold the crepe. Optionally, fold into quarters for presentation.
  • Top with whipped cream and extra berries. Serve immediately.

Equipment

  • Mixing Bowl
  • Non-Stick Skillet

Notes

Let the batter rest for at least 30 minutes for best results. Customize fillings as desired.