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Fruit Filled Crepes

crepesOne of my favorite recipes from my mom is a recipe for crepes.  She usually filled them with creamed and sweetened, farmer’s cheese.  I like my crepes filled with fresh fruits, or fruit preserves ( I use Smucker’s Sugar-Free Fruit Preserves), served with fruit syrup (also by Smucker’s), and whipped cream.  This dish may be served as a light main course, or as a dessert, and always as a perfect snack.

This recipe yields 8-10 crepes (using an 8-inch pan).

Fruit Filled Crepes

Fruit Filled Crepes


  • 2 eggs
  • ½ cup whole milk
  • 3 Tbs. water
  • ½ cup sifted flour
  • 2 Tbs. sugar
  • 1/8 tsp. salt
  • 1 tsp. vanilla extract
  • Vegetable oil for frying
  • Fresh fruits, chopped and lightly sweetened, or your favorite fruit preserves
  • Fruit syrup
  • Whipped cream (optional)
  • Powdered sugar (optional)


  1. Beat the eggs until light and creamy (I use a hand mixer for 3 minutes)
  2. Add milk, water, sugar, salt, flour, and vanilla extract.
  3. Mix until smooth. Rest the batter for a few minutes (5-10 min)
  4. Use a small frying pan, about 8 inches in diameter.
  5. Oil lightly the frying pan (about 1 tsp), and heat well.
  6. Pour a few tablespoons of the batter into the pan, just enough to give it a thin coating (I use a small gravy ladle).
  7. Tilt the pan back and forth to spread the batter evenly.
  8. Cook the cakes over a moderate heat, and when lightly browned on the bottom and firm to touch on top (do not turn over, to ensure tenderness). You may turn them over for a few seconds so the batter sets well on both sides, if you wish.
  9. Remove from pan and place on a warm plate, to keep them warm.
  10. Oil the pan lightly after each use, if needed, and repeat the above frying technique until all the batter is used up.
  11. Use one crepe at a time, placing it on a plate with the browned side down.
  12. Spread each crepe with your favorite filling (creamed cheese, fresh fruits, fruit preserves).
  13. Lift one end of crepe and roll up, jelly roll style. You can also make them into wedges by folding in half, then side to side.
  14. Repeat above process with all the remaining crepes.
  15. Serve warm crepes with syrup and whipped cream, side of fresh fruit, or lightly browned on both sides in a warm pan with melted butter, if you prefer a crispier texture.

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