Crêpes are so easy to make! I have been a little terrified of them, but once I took the plunge and just started making them I discovered that they are just as easy – if not a bit easier – than pancakes!
Marionberry Crepe Recipe
These crêpes are filled with a lightly sweetened vanilla cream cheese and then some seedless marionberry jam from Pacific Northwest growers! I love local berries!
These crêpes are filled with a lightly sweetened cream cheese mixture and then topped with Oregon Marionberry seedless jam. It’s a perfect filling of sweet in these crêpes. Next time I’m definitely going to try a savory crepe filling with scrambled eggs and bacon.
This time though? I was allllll about the berry. We even topped them with a great marionberry syrup that we made this year from fresh oregon marionberries (recipe to come soon!)
What is your favorite kind of berry? Mine has always always been the raspberry, but since moving to the Pacific Northwest and discovering the abundance of sweet and juice blackberries? I might be converted.
There is this one berry I tried that’s a mix of FIVE different kinds of berries called a Bumbleberry that I’m totally head over heels for, but those are really hard to come by. One thing that can’t be beat on a big bowl of ice cream, on pancakes, on waffles, or yogurt is homemade blackberry syrup though. It is so condensed and the big blackberry flavor just erupts. It’s amazing.
Want more crepes? Check out this delicious recipe for crepes with pancake mix from Sula and Spice!
Marionberry Crepes
These delicious crepes are filled with cream cheese and marionberry jam, and then topped with a drizzle of berry syrup and whipped cream.
Ingredients
Crepes
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup water
- 1 cup all-purpose flour
- 3 tablespoons melted salted butter
- 1/2 teaspoon vanilla
- 2 tablespoons sugar
Filling
- 4 ounces cream cheese, room temperature
- 3 tablespoons powdered sugar
- 1/4 teaspoon vanilla
- 1/2 jar marionberry seedless jam, or your favorite berry jam!
Instructions
- Put all ingredients in a blender and pulse until well combined. Let sit in a fridge for 1 hour to let bubbles settle which will help prevent the crepes breakage.
- Preheat a crepe pan or a shallow non stick pan over medium to medium high heat. Rub a cold stick of butter over pan's surface to coat. Pour about 1/4 - 1/3 cup of batter onto the hot pan and tilt the pan around to form a circle and evenly coat. Cook for 30 seconds on one side, and then flip for 10-20 additional seconds. Remove to a flat surface and let cool slightly.
- Mix together the cream cheese, powdered sugar, and vanilla until well combined. Spread a thin layer over the middle of the crepes, and then top with a few tablespoons of jam. Roll up and serve with whipped cream and berry syrup.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 429Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 149mgSodium: 218mgCarbohydrates: 47gFiber: 1gSugar: 20gProtein: 10g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
100+ Ways to Use Up a Jar of Jam — Practical Self Reliance
Monday 3rd of September 2018
[…] Marionberry Crepes […]