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.
So when spring hands you a ton of berries, you know what you need to do? You need to go on a berry bonanza.
I’m currently right in the middle of one, so I can tell you firsthand that they are GROOVY.
And quite delish. Veeeeery.
Can you tell I have berries on the brain 24/7? I mean, they’re everywhere! And somehow ending up in all the things.
Life is short. Eat all the berries.
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.
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
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
4 oz cream cheese, softened
2 tablespoons sugar
2 tablespoons lemon juice
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.