Berry Vanilla Crepe Breakfast Recipe

Make the batter

In a blender or mixing bowl, combine 1 cup all-purpose flour, 1 cup milk, 1/4 cup water, 2 large eggs, 1 tsp granulated sugar, 1/4 tsp salt, 1/2 tsp vanilla extract and 2 tbsp melted butter. Blend or whisk until completely smooth and slightly thin in consistency (batter should coat the back of a spoon). Let the batter rest 15–30 minutes at room temperature (rest improves texture).

Cook crepes

Heat a nonstick 8-10-inch skillet over medium heat and lightly brush with melted butter. Pour about 1/4 cup batter into the center and immediately tilt/rotate the pan to spread the batter into a thin round. Cook 45–60 seconds until edges lift and underside is lightly golden; flip with a spatula and cook 10–20 seconds more. Transfer to a plate and cover loosely with foil to keep warm. Repeat to make 2 crepes (reserve extra batter for thinness adjustments).

Prepare vanilla cream filling

In a medium bowl, beat 4 oz softened cream cheese with 2 tbsp powdered sugar and 1 tsp vanilla extract until smooth. Gradually add 1/2 cup heavy cream and whip until mixture becomes light and spreadable, about 1–2 minutes by hand or with a mixer on low. Taste and adjust sweetness to preference.

Assemble crepes

Place one crepe on a plate, spread half of the vanilla cream in the center and fold the crepe in thirds or fold in half then in half again for a neat presentation. Repeat with the second crepe and remaining cream. Keep warm while you finish sauce and sides.

Prepare berries

Wash and dry 1.5 cups seasonal berries. Hull and slice larger strawberries so berries are bite-size. Set aside a few whole berries for garnish.

Make strawberry sauce

In a small saucepan over medium heat combine 1 cup quartered strawberries (for sauce), 2 tbsp granulated sugar, 1 tsp lemon juice and 1 tbsp water. Cook, stirring occasionally, until the strawberries break down and the sauce thickens slightly, about 6–8 minutes. For a smooth sauce, mash with a fork or pulse briefly with an immersion blender; for a chunky sauce, leave some pieces. Remove from heat and let cool slightly.

Top crepes

Arrange the two folded crepes on a serving plate. Spoon strawberry sauce over the top, then pile the fresh seasonal berries over and around the crepes. Dust lightly with 1 tbsp powdered sugar and garnish with mint leaves if using.

Prepare hash browns

Rinse shredded potatoes under cold water until the water runs clear to remove excess starch. Squeeze out as much moisture as possible using a clean kitchen towel or paper towels. In a bowl toss the shredded potatoes with 1/2 tsp salt and 1/4 tsp black pepper. Heat a 10-inch skillet over medium-high heat and add 2 tbsp vegetable oil. Spread the shredded potatoes in an even layer, pressing down lightly. Cook undisturbed until the underside is deep golden and crisp, about 6–8 minutes. Flip in sections or invert onto a plate and slide back into the pan to crisp the other side for 4–6 minutes. Transfer to a plate and keep warm.

Cook bacon or sausage

For bacon: In a skillet set over medium heat, add the two applewood-smoked bacon strips and cook, turning occasionally, until crisp, about 6–8 minutes. Transfer to paper towels to drain. For sausage links: In the same pan, cook two all-pork sausage links over medium heat, turning frequently, until browned and cooked through, about 8–10 minutes (internal temp 160°F / 71°C). Keep warm with the hash browns.

Cook eggs

Heat a small nonstick skillet over medium-low and add 1 tbsp butter. Cook two eggs to order (fried/sunny-side up, over-easy, scrambled, or poached): For sunny-side up, crack eggs into the skillet, season lightly with salt and pepper, cover and cook 2–3 minutes until whites are set but yolks still runny. For over-easy, cook until whites set, flip gently and cook 15–30 seconds more. For scrambled, whisk eggs and cook gently, stirring until soft curds form. Remove eggs from heat and place alongside crepes and hash browns.

Plate the breakfast: Place the two folded crepes topped with berries and sauce on the plate. Add the crispy hash browns, the two eggs cooked your way, and the two bacon strips or sausage links. Sprinkle any remaining powdered sugar over the crepes and berries, add reserved whole berries and mint leaves for color. Serve immediately.