Crepes filled with Blackberry Cream

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Roll into the weekend with these homemade crepes stuffed with a luscious blackberry cream! ๐Ÿ‡


For the Crepes:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
2 tablespoons melted butter
1/4 teaspoon salt
Butter, for coating the pan

For the Blackberry Cream:
2 cups fresh blackberries
1/4 cup sugar
1 tablespoon lemon juice
1 cup heavy cream

Blender or food processor
Fine mesh sieve
Non-stick skillet or crepe pan
Mixing bowls
Electric mixer or whisk


Prepare the Crepe Batter:
In a large mixing bowl, whisk together flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and melted butter; beat until smooth.

Cook the Crepes:
Heat a lightly buttered frying pan over medium-high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside and keep warm.

Make the Blackberry Puree:
Combine blackberries, sugar, and lemon juice in a saucepan over medium heat. Cook until berries are soft and the sugar is dissolved. Transfer to a blender or food processor and puree until smooth.

Strain and Mix with Cream:
Strain the blackberry puree through a fine mesh sieve to remove seeds. Let the puree cool.
In a mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the cooled blackberry puree until the mixture is uniform and creamy.

Assemble the Crepes:
Spoon or pipe the blackberry cream into the center of each crepe. Roll up the crepes and garnish with whole blackberries.

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