Czech Crepes with Berries and Cream
These easy blender crepes are part of my morning routine. I’ve been making this recipe since I was a kid, it’s the first thing I learned to cook! Crepes are also a great make-ahead breakfast, I whip up a batch and refrigerate the batter to use throughout the week. The batter stays fresh 4 to 5 days, refrigerated. Fill them with anything you wish!
My father is from Prague and always made these delicious crepes, also known as Palacinky for us growing up and taught me how to make them at a very young age. I was probably about 8 or 9, I used to make them every night for my parents as a dessert.
It’s funny how life is, now as an adult I find myself making them every week for my daughter Madison. It’s her favorite breakfast and she begs me to make them for her. I whip up a batch in my blender on the weekends (it only takes a few minutes!) make her a few for breakfast and keep the batter refrigerated to make her two fresh each morning. You can also make them all ahead, cover with plastic and heat them up as needed. Whenever she eats them, she tells me how much she loves me – what more can you ask for.
Since my father’s passing last week, the only thing that brings me some comfort is cooking the meals he used to make. This recipe was posted way back in 2008 when I first started blogging and desperately needed new photos, which I finally came around to doing yesterday. While making them I could recall the countless nights cooking this with my Dad, memories I will cherish for a lifetime. His last few months here, he didn’t have much of an appetite, but he never lost his appetite for crepes which my Mom would make him every morning. If you’re new to making crepes, don’t be scared, with the right skillet you’ll get the hang of it!
How To Make Crepes
- Make your batter – Mix the flour, egg, milk and oil in the blender.
- Start with the right pan. A crepe pan can be used, but it’s not necessary, a good 8 inch non-stick skillet with a 6 inch bottom will work just fine.
- Heat the skillet. Wait until the skillet is hot before adding the batter, you should here it sizzle quietly when you pour it on the pan.
- Oil your pan. Spray the pan, or you can use butter after making each one to prevent crepes from sticking.
- Practice makes perfect. They aren’t hard to make, if you can make pancakes, you can make crepes, it just takes a little practice – adding the right amount of batter, swirling it around and carefully flipping. After you make the first one, you’ll be a pro!
- Meal Prep – The batter can be kept in a container for about 4 days. I always make a batch on weekends, then make 2 each morning fresh for Madison which takes minutes to make.
- Make ahead – You can make the crepes ahead, place on a plate and cover with plastic wrap then reheat a few at a time in the microwave.
- For an added nutritional benefit you can use white whole wheat flour in place of all purpose flour.
How to Make Gluten Free Crepes:
To make them gluten-free, I had great success with Bobs Redmill 1 to 1 flour mix. Increase the milk by 2 tablespoons to thin the batter.
Crepe Filling Ideas:
- Jam – My dad typically used fruit preserves in his crepes, then rolled them and topped them with powdered sugar.
- Chocolate – Chocolate syrup or shavings can be drizzle over the top.
- Fruit butters such as apple butter and pumpkin butter make great fillings for crepes.
- Stewed apples or pears are delicious in crepes with cinnamon on top.
- Make them into a cake by layering the crepes and spreading the cream in between the layers. See my Crepe Cake Recipe here.
More crepe recipes you will love:
- Chocolate Crepes with Strawberries
- Banana Foster Crepes
- Pumpkin Spiced Crepes
- Crepe Cake with Berries and Cream
Czech Crepes with Berries and Cream
For the Crepes (makes about 12):
- 1 cup all purpose or white whole wheat flour
- 1 1/2 cups 1% milk, or milk of your choice
- 2 large eggs
- 1 teaspoon oil, olive or grapeseed
- nonstick spray
For the Berries:
- 6 oz package blackberries
- 6 oz package raspberries
- 12 oz package strawberries, cut in quarters
- 12 tablespoons light whipped cream of your choice, or yogurt/cottage cheese
- 1 teaspoon powdered sugar, for topping
- In a blender, blend flour, milk, eggs and oil until smooth.
- Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.
- Cook for 1 minute or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Set aside on a plate and repeat with remaining crepe mixture.
- To serve, spoon 1 tablespoon cream or your desired filling into center of each crepe. Top with some berries and roll crepes.
- Sprinkle lightly with powdered sugar and more berries on top. Best if served warm.