Crepes Main SquareUsually for Valentine’s Day I like to make a special dinner for my husband with crab legs and shrimp scampi. As you can imagine, even though it’s a homemade meal, it can get pretty expensive. This year, we’re working on being a lot more frugal and so I thought I could make a much less expensive meal but that seems almost as decadent as crab legs and shrimp scampi.

Crepes are the answer! They are so beautiful. They exude decadence and luxury, even though they really aren’t difficult to make. When you have the right batter and the right pan, they’re a cinch 🙂


Decadent Mixed Berry Crepes
Yields 4
For a regular weekday meal or a special occasion, these crepes are sure to please anybody. Eat them for breakfast or dessert!
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  1. 1 cup flour
  2. 2 eggs
  3. 1/2 cup milk
  4. 1/2 cup water
  5. 1/4 teaspoon salt
  6. 2 Tablespoons butter, melted
  7. 2 teaspoons sugar
  1. 8 oz. cream cheese, softened
  2. 7 oz. marshmallow cream
  3. 1 cup frozen mixed berries
  1. whipped cream
  2. powdered sugar
For the crepes
  1. In a large mixing bowl whisk flour and eggs while slowly adding milk and water. Add salt, sugar, and butter and whisk until smooth and creamy, with no lumps. It helps to use an immersion blender for this.
  2. Heat a teaspoon of butter in a large, non-stick pan on medium high heat. Once hot, add 1/2 cup of batter and swirl the pan until the batter covers the bottom. Cook for 1-2 minutes and flip the crepe to cook the other side until slightly browned, about 1-2 minutes more. Repeat until batter is gone, should make about 4 crepes in a large pan. If using a smaller pan, use only 1/4 cup batter per crepe. Should yield 8 smaller crepes.
For the filling
  1. Place the frozen mixed berries in a small plastic baggie and set the bag in a larger bowl filled with warm water to thaw them. Once thawed, strain the juice with a fine mesh sieve.
  2. Beat together the softened cream cheese and marshmallow cream together in a medium bowl. Fold the berries into the mixture.
  1. Place 1/4 of the mixture in the middle of the crepe and fold both sides up to form a rolled crepe. Top with whipped cream and powdered sugar, if desired.
Adapted from Chef in Training
Adapted from Chef in Training
Count the Happies

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If you decide to make these, let me know how they turned out and if you loved them as much as I did! What are you going to be making for Valentine’s Day?

 Signature Yellow2Crepes FB