Delicate and elegant, these Poppy Seed Crêpes with Sweet Cream and Berries are a delightful treat that blends light texture with rich flavor. Each thin crêpe is flecked with poppy seeds for subtle crunch, filled with sweetened mascarpone cream, and topped with a drizzle of condensed milk and fresh berries — the perfect fusion of comfort and sophistication.
Why You’ll Love This Recipe
These crêpes are the ideal balance between indulgence and refinement. The poppy seeds add a nutty note and slight texture, while the creamy filling offers a luscious sweetness without being overpowering. This recipe works wonderfully for brunch, a special breakfast, or an elegant dessert. Easy to prepare and visually stunning, it’s a guaranteed crowd-pleaser.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crêpes:
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 tablespoon poppy seeds
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the filling and topping:
- 1/2 cup mascarpone or cream cheese
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup sweetened condensed milk (plus extra for drizzling)
- Fresh raspberries and blackberries
Directions
- Combine all the crêpe ingredients in a blender or mixing bowl and blend until the batter is smooth. Let the batter rest for 20 minutes at room temperature.
- Heat a non-stick skillet over medium heat. Lightly grease the pan with butter or oil.
- Pour about 1/4 cup of batter into the skillet, swirling quickly to coat the bottom evenly.
- Cook each crêpe for 1–2 minutes on each side or until lightly golden. Transfer to a plate and repeat with the remaining batter.
- In a bowl, mix mascarpone (or cream cheese) with powdered sugar, vanilla extract, and sweetened condensed milk until smooth and spreadable.
- Spread a layer of filling on each crêpe, roll them tightly, and place on a serving plate.
- Drizzle with additional condensed milk and top with fresh raspberries and blackberries.
- Serve immediately for best flavor and texture.
Servings and timing
This recipe makes approximately 8 crêpes.
Preparation time: 15 minutes
Resting time: 20 minutes
Cooking time: 20 minutes
Total time: 55 minutes
Variations
- Chocolate Drizzle: Replace or complement the condensed milk with a warm chocolate sauce.
- Citrus Zest: Add lemon or orange zest to the filling for a brighter, tangy note.
- Savory Twist: Omit the sugar and vanilla in the crêpes and filling, and use a herbed cream cheese with smoked salmon or sautéed vegetables.
- Whipped Cream Option: Replace mascarpone with whipped cream for a lighter filling.
Storage/Reheating
Crêpes can be stored in the refrigerator for up to 2 days, stacked with parchment paper between each.
To reheat, warm in a non-stick skillet over low heat or microwave briefly.
Filled crêpes are best enjoyed fresh, but leftovers can be stored in an airtight container and chilled for up to one day.
FAQs
Can I make the crêpes ahead of time?
Yes, the crêpes can be made a day ahead and stored in the fridge with parchment between them.
How do I keep the crêpes from tearing?
Ensure the pan is well-heated and greased lightly. Also, let the batter rest so the gluten relaxes.
Can I freeze these crêpes?
Yes, unfilled crêpes can be frozen with parchment paper between each and stored in a freezer-safe bag.
Is there a substitute for mascarpone?
Yes, cream cheese is a suitable substitute and offers a slightly tangier taste.
What type of berries work best?
Fresh raspberries and blackberries are ideal, but blueberries or sliced strawberries are also excellent choices.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend formulated for baking.
Why let the batter rest?
Resting helps the flour absorb the liquid fully and gives the crêpes a more tender texture.
Can I use almond milk or another dairy-free milk?
Yes, almond milk or oat milk can be used, though the texture may vary slightly.
How thin should the crêpes be?
They should be very thin, just enough to coat the bottom of the pan. Use a swirling motion to distribute the batter evenly.
Do I need a special pan?
A non-stick skillet works perfectly, though a dedicated crêpe pan with low sides can make flipping easier.
Conclusion
Poppy Seed Crêpes with Sweet Cream and Berries are a beautiful blend of texture and taste, offering both visual appeal and satisfying flavor. Whether served for a brunch gathering or as a light dessert, this recipe provides a delightful way to enjoy simple ingredients in an elegant form. Prepare them fresh, top with seasonal berries, and let the richness of sweet cream and the brightness of fruit create a memorable dish.
Print
Poppy Seed Crêpes with Sweet Cream and Berries
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 crêpes 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Description
Delicately rolled poppy seed crêpes filled with sweetened cream and topped with berries and condensed milk — a refined, elegant dessert perfect for brunch or a light treat.
Ingredients
- 1 cup all-purpose flour
- 1 1/4 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1 tablespoon poppy seeds
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup mascarpone or cream cheese
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup sweetened condensed milk (plus extra for drizzling)
- Fresh raspberries and blackberries
Instructions
- In a blender or bowl, combine all crêpe ingredients and blend until smooth. Let the batter rest for 20 minutes.
- Heat a non-stick skillet over medium heat. Lightly grease the pan and pour in about 1/4 cup of batter, swirling to coat the bottom.
- Cook for 1–2 minutes on each side until golden. Transfer to a plate and repeat with the remaining batter.
- In a bowl, mix mascarpone (or cream cheese) with powdered sugar, vanilla, and condensed milk until smooth.
- Spread the filling on each crêpe and roll them tightly.
- Arrange rolled crêpes on a plate, drizzle with extra condensed milk, and top with fresh berries. Serve immediately.
Notes
- Letting the batter rest improves texture and reduces bubbles.
- Mascarpone offers a richer flavor, but cream cheese works as a substitute.
- Crêpes can be made ahead and stored in the fridge, separated by parchment paper.
Nutrition
- Serving Size: 1 crêpe
- Calories: 220
- Sugar: 11g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
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