Berry breakfast crêpes

Total Time
18 min
8 min
10 min
Crêpes are thin, pancakes made from a runny egg batter. They are served rolled or folded over sweet or savory fillings. They can be made and cooked ahead, stacked between sheets of parchment paper, and sealed in a freezer bag in the refrigerator up to several days or stored in the freezer for up to 3 months. Simply thaw the crêpes overnight in the refrigerator before using. For a speedier version of this recipe, forego making the berry mixture and spread 2 teaspoons all-fruit jam in each crêpe instead. You can also find prepared crêpes in packages in the refrigerated section of most grocery stores.



½ cup(s)


½ cup(s)


4 tsp

Fresh lemon juice

1 tsp


1 large egg(s)

Fat free evaporated milk


Unsalted butter

1 tsp

Vanilla extract

½ tsp

Table salt

¼ tsp

All-purpose flour

½ cup(s)

Whole wheat flour

½ cup(s)

Part skim ricotta cheese

5 Tbsp

Part skim ricotta cheese

1 tsp

Powdered sugar (confectioner's)

2 tsp


  1. Toss the raspberries, blueberries, 2 teaspoons of the sugar, and the lemon juice in a medium bowl; set aside.
  2. To make the crêpes, beat the egg, evaporated milk, melted butter, vanilla, salt, and the remaining 2 teaspoons sugar in a large bowl. Stir in the flour and whole-wheat flour until blended and smooth.
  3. Spray an 8-inch nonstick skillet with nonstick spray and set over medium heat until a drop of water sizzles. Pour in a heaping 2 tablespoons of the batter and swirl to cover the pan. Cook until the underside is set, about 30 seconds. Flip and cook until lightly browned, about 10 seconds longer. Slide the crêpe onto wax paper. Repeat with the remaining batter, making a total of 8 crêpes; stack the crêpes between sheets of wax paper.
  4. Place 2 crêpes on a plate; spread each with 2 teaspoons of the ricotta. Top each with 2 tablespoons of the berry mixture. Fold the crêpes closed, then repeat, making a total of 8 filled crêpes. Dust the crêpes evenly with the confectioners’ sugar. Yields 2 filled crêpes per serving.