These light and sweet crepes topped with fresh mixed berries are an excellent way to start off your day. They also work well as a dessert or snack.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
What makes IHOP Berry Crepes so delicious?
The French may be known for crepes, but that doesn’t mean you can’t get good ones in the States. IHOP Fresh Berry Crepes are a delicious treat topped with fresh strawberries and blueberries. The tender golden crepes have just a touch of sweetness and are ideal for serving as a filling breakfast or an elegant dessert.
Why you’ll love this recipe
Don’t be intimidated by cooking crepes! Once you get the hang of it, you’ll find they’re really quick and easy to make. You don’t even need a crepe pan! Use this IHOP Fresh Berry Crepe recipe as a base and experiment with different fillings and toppings. Be sure to share your favorite in the comment section below!
IHOP Fresh Berry Crepe Ingredients
For the fresh Berry Crepes IHOP serves, you’ll need:
- All-purpose flour
- Salt
- White granulated sugar
- Whole milk
- Eggs, large
- Unsalted butter
- Vanilla extract
- Strawberries
- Blueberries
- Powdered sugar (optional)
- Whipped cream (optional)
- Reduced balsamic vinegar (optional)
How to make Fresh Berry Crepes
To prepare the fruit:
- Rinse the fruit and dry well.
- Cut the strawberries into thin slices.
- Mix the sliced strawberries and blueberries in a bowl. Cover and refrigerate.
To prepare the batter:
- Sift the flour and salt into a large bowl. Mix in the white granulated sugar and set aside.
- In another bowl, whisk together the whole milk and eggs.
- Melt the butter in the microwave and combine it with the milk and egg mixture.
- Add the vanilla extract and whisk well.
- Pour half of the wet ingredients into the dry ingredients. Stir to form a paste.
- Add the remaining wet ingredients and stir until the batter is smooth. It should be very thin and pourable.
- Cover the bowl with plastic wrap and chill for at least 30 minutes or up to two days before using.
To cook the crepes:
- If you don’t have a crepe pan, preheat a non-stick pan over medium heat.
- Lightly grease the pan with butter and use a paper towel to remove any excess.
- Pour a quarter cup (2 ounces) of crepe batter into the pan. If you have a crepe batter spreader, use it; otherwise, swirl the pan to spread out the batter as thinly and evenly as possible.
- Cook the crepe for about 30 seconds on the first side until it just sets.
- Flip the crepe over and cook for a few seconds on the other side. You don’t want to color the crepe.
- Remove the crepe to a plate and repeat the steps above with the remaining crepe batter.
To finish Fresh Berry Crepes IHOP style:
- Fold each crepe in half and then in half again to form a triangle.
- Place four folded crepes on each serving plate.
- Spoon the fresh berries over the top of the crepes.
- Garnish with whipped cream, powdered sugar, or some reduced balsamic vinegar.
Why should you let the batter rest before you make them
Allowing the crepe batter to rest for at least 30 minutes before using it will enable the flour to fully hydrate and allow time for the glutton to relax. This ensures that your crepes are tender and won’t have lumps of dry flour in them.
What to serve with Fresh Berry Crepes
Besides a dollop of whipped cream or a sprinkling of powdered sugar, there are lots of ways to turn these crepes into a more filling meal. Here are a few:
- Bacon. A few strips of crisp bacon add a lovely savory component for a hearty breakfast. Try baking the bacon or making the Snackin’ Bacon from Dunkin’.
- Greek Yogurt. The tang from the yogurt pairs wonderfully with the sweetness of the crepes and fresh berries. Vanilla Greek yogurt is a healthier alternative to whipped cream.
- Crushed nuts. The crunch of the nuts contrasts with the tender crepes for a bit of texture. Try crushed pralines for more sweetness.
How to store the leftovers
Layer any leftover crepes between sheets of wax paper, place the stack of crepes in a plastic bag, and chill for up to three days. The fresh fruit will store better uncut, but you can keep any cut fruit in an airtight container in the fridge for a day or two.
What’s the best way to reheat crepes?
To prevent the crepes from drying out, wrap an individual crepe in a damp paper towel and microwave for 10 to 15 seconds.
Can you freeze crepes and reuse them later?
Yes, you can cool the crepes and layer them between pieces of wax paper. Then, put the stack of crepes in an airtight container and freeze for up to a month. Thaw the crepes in the fridge before reheating.
More IHOP copycat recipes
- More Crepe recipes
- Buttermilk Pancakes
- Cupcake Pancakes
- French Toast
- Minion Pancakes
- Protein Pancakes
Favorite breakfast recipes
- Fluffy Omelette
- French Toast Sticks
- McDonald’s Hotcakes
- McGriddle
- Omelette Bites
- Pancake Wake Up Wrap
- Stuffed Biscuit Bites with Bacon
Check out more of my easy recipes for breakfast and the best restaurant copycat recipes right here on CopyKat!
IHOP Fresh Berry Crepes
Ingredients
- 2 cups flour
- 1/2 teaspoon salt
- 3 teaspoons sugar
- 1 3/4 cups milk
- 4 large eggs
- 6 tablespoons melted butter divided use
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter for cooking the crepes
- 1/2 cup sliced fresh strawberries
- 1/2 cup fresh blueberries
- powdered sugar optional
Instructions
- Place the flour, salt, and sugar in a large bowl and mix with a fork.
- In another bowl, whisk together the milk and eggs. When the milk mixture has a uniform texture, add 4 tablespoons of melted butter and the vanilla extract. Stir to combine.
- Pour half of the milk mixture over the flour and stir to make a paste. Once incorporated, add the rest of the milk and stir to create a very thin batter.
- Cover and refrigerate the batter for at least 30 minutes or up to 48 hours.
- Preheat a 10-inch nonstick skillet over medium heat. Brush the skillet with a thin layer of melted butter.
- Pour about 2 ounces of batter (1/4 cup) into the pan. Swirl the pan until the batter has spread evenly into a round shape, using a spatula if necessary. Cook the crepe until just set, about 30 seconds. Do not let the edges brown. Flip and cook for another few seconds. Remove the crepe from the pan and repeat with the remaining batter.
- Fold each crepe into quarters. Place 4 folded crepes onto a plate and top with strawberries and blueberries. Sprinkle with powdered sugar if desired.
Leave a Reply