Go Back

Classic French Crêpes with Berries

Classic French crêpes with berries are thin, lightly golden crêpes folded around fresh berries macerated with sugar and lemon juice. The batter rests before each crêpe is swirled in a hot skillet for a delicate, tender texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: French
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the crêpes
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 0.25 tsp fine salt
  • 2 eggs large
  • 1.5 cups whole milk
  • 2 tbsp unsalted butter melted and cooled
  • 1 tbsp unsalted butter melted, for the skillet
For the berries
  • 2 cups mixed fresh berries hulled or sliced as needed
  • 1 tbsp granulated sugar
  • 1 tsp lemon juice

Equipment

  • 1 10-inch nonstick skillet

Method
 

Make the crêpe batter
  1. In a medium bowl, whisk together the flour, sugar, and salt.
  2. Whisk in the eggs and about half of the milk until smooth.
  3. Gradually whisk in the remaining milk and the 2 tablespoons melted butter.
  4. Let the batter rest at room temperature for 30 minutes.
Macerate the berries
  1. Gently toss the berries with the sugar and lemon juice, then set aside while you cook the crêpes.
Cook the crêpes
  1. Heat a 10-inch nonstick skillet over medium heat.
  2. Brush it with a thin film of the remaining melted butter.
  3. Pour about 1/4 cup batter into the skillet and immediately swirl to coat the bottom in a thin, even layer.
  4. Cook for 45 to 60 seconds, until the edges look dry and the underside is lightly golden, then flip and cook for 15 to 30 seconds.
  5. Repeat with the remaining batter, brushing the pan lightly with butter as needed.
Serve the crêpes
  1. Fold or roll the warm crêpes and serve topped with the berries.

Notes

For tender crêpes, whisk the batter until smooth and let it rest for the full 30 minutes. Store crêpes and berries separately in the refrigerator for up to 2 days; the crêpes can be frozen for up to 2 months. For a dairy-free variation, use unsweetened plant milk and a dairy-free butter alternative.