Delicate vanilla-scented crepes rolled to perfection and drizzled with sweetened cream, topped with juicy strawberries and plump blueberries—this elegant dish makes for a light and satisfying breakfast or dessert. With their thin, tender texture and simple preparation, these crepes are a timeless classic with a modern, fruit-filled twist.

Why You’ll Love This Recipe

Rolled Vanilla Crepes with Fresh Berries offer a delightful blend of flavors and textures. The crepes are subtly sweet and aromatic, while the fresh berries provide a juicy burst of tartness that balances the richness of the cream drizzle. They’re easy to prepare, versatile for various fillings and toppings, and perfect for brunches, afternoon teas, or light summer desserts.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crepes:
1 cup all-purpose flour
2 large eggs
1 1/4 cups milk
2 tablespoons unsalted butter, melted
1 tablespoon sugar
1 teaspoon vanilla extract
Pinch of salt

For the topping:
1/2 cup fresh strawberries, sliced
1/2 cup fresh blueberries
1/3 cup sweetened condensed milk or vanilla cream sauce

directions

1. In a mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, vanilla, and salt until smooth and lump-free.
2. Let the batter rest for 10–15 minutes to allow the flour to fully hydrate.
3. Heat a non-stick skillet over medium heat and lightly grease it with a small amount of butter or oil.
4. Pour approximately 1/4 cup of batter into the pan and swirl to evenly coat the bottom.
5. Cook for 1–2 minutes until the edges lift slightly and the underside is golden. Flip and cook the other side for 30–60 seconds.
6. Transfer the cooked crepe to a plate and repeat with the remaining batter.
7. Once slightly cooled, roll each crepe into a loose log or fold into quarters.
8. Arrange the rolled crepes on a serving plate, drizzle with sweetened condensed milk or cream sauce, and top with fresh strawberries and blueberries.
9. Serve immediately.

Servings and timing

Servings: 4 (8–10 crepes)
Prep Time: 10 minutes
Rest Time: 10–15 minutes
Cook Time: 20 minutes
Total Time: 40–45 minutes

Variations

• Different fruits: Use raspberries, blackberries, or banana slices in place of or in addition to the berries.
• Savory version: Omit sugar and vanilla, then fill with cheese, herbs, or sautéed vegetables.
• Chocolate drizzle: Swap the cream sauce with chocolate ganache or Nutella.
• Cream cheese filling: Spread a light layer of sweetened cream cheese inside each crepe before rolling.
• Dairy-free: Use plant-based milk and butter alternatives for a dairy-free version.
• Gluten-free: Substitute with a gluten-free all-purpose flour blend.

storage/reheating

Storage: Store leftover crepes (unfilled) in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat crepes individually in a non-stick skillet for about 30 seconds per side or briefly in the microwave.
Freezing: Layer crepes with parchment paper in between and freeze in a sealed bag for up to 1 month. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make the crepe batter in advance?

Yes, the batter can be made up to a day ahead and stored in the refrigerator. Stir well before using.

Why is my crepe batter lumpy?

To avoid lumps, add the liquid gradually while whisking or use a blender for a smooth consistency.

How do I prevent crepes from sticking to the pan?

Use a good-quality non-stick skillet and lightly grease the surface before each crepe.

Can I use whole wheat flour?

Yes, but the crepes will be slightly denser. For a lighter result, use a 50/50 mix of all-purpose and whole wheat flour.

What’s the best pan size for crepes?

An 8–10 inch non-stick skillet is ideal for evenly sized crepes.

Can I fill the crepes instead of rolling them plain?

Absolutely. Add fruit, yogurt, whipped cream, or any desired filling before rolling.

Is sweetened condensed milk the same as the vanilla cream sauce?

No, but it works as a quick and convenient substitute. A homemade vanilla cream sauce can offer a lighter and more nuanced flavor.

Can I double the recipe?

Yes, this recipe can be easily doubled to serve more people.

Are crepes served hot or cold?

They are best served warm, but they can be served at room temperature if desired.

Can I make these for a party?

Yes, prepare the crepes in advance and assemble with toppings just before serving for best texture and presentation.

Conclusion

Rolled Vanilla Crepes with Fresh Berries are an elegant and versatile dish that brings a touch of sophistication to any meal. Light, tender, and bursting with fresh fruit and creamy sweetness, they are a delightful option for breakfast, brunch, or dessert. Simple to prepare and endlessly customizable, these crepes are sure to become a favorite for both casual and special occasions.

Rolled Vanilla Crepes with Fresh Berries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 crepes
• Category: Breakfast
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

De délicates crêpes parfumées à la vanille, roulées à la perfection et arrosées de crème sucrée, garnies de fraises juteuses et de myrtilles dodues – ce plat élégant constitue un petit-déjeuner ou un dessert léger et satisfaisant.

---

Ingredients

• 1 tasse de farine tout usage
• 2 gros œufs
• 1 1/4 tasse de lait
• 2 cuillères à soupe de beurre non salé, fondu
• 1 cuillère à soupe de sucre
• 1 cuillère à café d’extrait de vanille
• Une pincée de sel
• 1/2 tasse de fraises fraîches, tranchées
• 1/2 tasse de bleuets frais
• 1/3 tasse de lait concentré sucré ou de sauce crémeuse à la vanille

Cook Mode Prevent your screen from going dark

---

Instructions

1. Dans un saladier, fouettez la farine, les œufs, le lait, le beurre fondu, le sucre, la vanille et le sel jusqu’à obtenir une consistance lisse. Laissez reposer la pâte 10 à 15 minutes.
2. Faites chauffer une poêle antiadhésive à feu moyen et graissez-la légèrement avec du beurre ou de l’huile.
3. Versez environ 1/4 tasse de pâte dans le moule et remuez pour enrober uniformément la surface.
4. Cuire 1 à 2 minutes de chaque côté jusqu’à ce qu’ils soient légèrement dorés. Retirer et répéter l’opération avec le reste de pâte.
5. Laissez refroidir légèrement les crêpes, puis roulez chaque crêpe en bûche et placez-la sur une assiette.
6. Arroser de lait concentré sucré ou de sauce à la crème.
7. Garnir de fraises fraîches et de myrtilles avant de servir.

---

Notes

• La pâte à crêpes peut être préparée à l’avance et conservée au réfrigérateur jusqu’à 1 jour.
• Utilisez un mixeur pour obtenir une pâte ultra lisse.
• Pour une version sans produits laitiers, utilisez du lait d’amande et de la crème végétale.
• Saupoudrez de sucre glace pour une touche d’élégance supplémentaire.

---

Nutrition

• Serving Size: 1 crepe with toppings
• Calories: 180
• Sugar: 10g
• Sodium: 90mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 65mg