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Crêpes with Whipped Cream and Fresh Berries

| August 8, 2013

OK Crepes Vimeo from WAGM-TV on Vimeo.

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Crêpes with Whipped Cream and Fresh Berries


By omitting the granulated sugar, vanilla extract, and nutmeg from the batter, this same crêpe recipe can also be used with savory fillings, such as bacon and eggs, ham and cheese, of chicken salad.



Serves 4 to 6

  cups milk  
  3 large eggs, lightly beaten  
  2 tablespoons unsalted butter, melted, plus more for greasing  
  ½ teaspoon pure vanilla extract  
  1 cup all-purpose flour  
  2 tablespoons granulated sugar (optional)  
  ½ teaspoon kosher salt  
  Pinch ground nutmeg  
  2 cups heavy cream, whipped to stiff peaks (sweetened, as desired)  
  2 pints assorted fresh berries, such as blueberries, strawberries, and raspberries, trimmed as needed (sweetened, as desired)  
    Confectioner’s sugar, as needed for dusting  
    Fresh mint leaves, for garnish  




  1. In a blender, combine the milk, eggs, and melted butter with the vanilla extract.  Add in the flour, granulated sugar, salt, and pinch of nutmeg.  Pulse the machine until the ingredients are thoroughly mixed into a smooth, runny batter.  Transfer the crêpe batter to a covered container and chill in the refrigerator for at least 30 minutes, or overnight.
  2. Lightly grease a 10-inch skillet (preferably nonstick) with some melted butter and set over medium-high heat.  Remove the crêpe batter from the refrigerator and whisk thoroughly.  Pour ¼ cup of the batter into the hot skillet, tipping the pan to coat the bottom completely with the batter.  Cook until the crêpe is set and lightly browned on the underside, 1 to 1½ minute(s).  Gently flip the crêpe and continue to cook until the other side is lightly browned, ½ to 1 minute more.  Remove and set aside to cool.  Repeat this step until all of the batter is used.
  3. To serve, fill each crêpe with some whipped cream and fresh berries.  Then, roll or fold the crêpes to encase the filling, dust with confectioner’s sugar, and garnish with fresh mint leaves.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

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Copyright © 2013 by Nathan Scott.  All rights reserved.

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Category: Open Kitchen

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