Classic crepes for two stuffed full of whipped cream, strawberries, and blueberries and topped with strawberry syrup make a perfect patriotic breakfast.
Hey, are you a crepe person? I really wasn’t until I started making them myself (full disclosure, that was about a month ago) and now I’m like all crepes all the time.
It’s been fun trying different sweet ways of eating them–until recently, I had only eaten crepes in savory dishes, but my favorite is still the way I made them the very first time I cooked them myself, stuffed with strawberries, blueberries, and cream cheese whipped cream.
See Also: Crispy Waffles for Two
Crepes are a fantastic base for so many flavors, but they really shine when topped with the tart fresh taste of strawberries and cream. Oh man, my mouth is watering just writing about them.
These red, white, and blue crepes for two are super easy, make the perfect amount and would be one heck of a patriotic breakfast any national holidays we might have coming up here in the States…
More Small-batch Breakfast Recipes
- Pancakes for One
- Fluffy Buttermilk Pancakes for Two
- Banana Pancakes for Two
- Small-batch Cinnamon Rolls
Classic Crepes for Two With Red White and Blue Fixings
Ingredients
Crepes
- ½ cup (60g) all-purpose flour
- 1 large egg
- ⅓ cup milk any percentage
- ¼ cup water
- 1 tablespoon unsalted butter melted, plus more for greasing
- 1 tablespoon sugar
- ¼ teaspoon vanilla
- ⅙ teaspoon salt
Toppings
- ½ cup strawberries thinly sliced
- ¼ cup blueberries
- 1 cup cream cheese whipped cream (optional) or
- 1 cup whipped cream (optional)
- Strawberry syrup store bought or homemade
Instructions
- Combine all crepe ingredients in your blender and blend until mixed, about 10 seconds. Let the batter rest in the refrigerator for 1 hour.
- Heat an 8-inch skillet over medium heat and grease surface by running a stick of butter over it.
- Using a 1/4 cup measuring cup, pour batter into hot pan while gently rotating it so that the batter coats the surface evenly.
- Cook until the edges start to curl and the crepe loosens from the pan. Use a thin spatula to flip and cook on the other side for about 10 seconds until just done.
- Place on a parchment paper-lined baking pan and repeat with the rest of the batter (you don't need to re-grease the pan between), stacking the crepes gently as you go.
- Take a warm crepe from the pile and spread whipped cream (or cream cheese whipped cream) over half of it. Add sliced strawberries and blueberries and fold in half and then quarters. Drizzle with strawberry syrup. Serve 2 stuffed crepes per person.
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Liz says
I really appreciate small batches and I’m looking forward to trying this as soon as the weather cools down enough to stand over a hot stove. Wondering: I also love savory crepes. Could I use the same recipe, omitting the sugar and vanilla? Thanks.
Sherry says
I’m commenting on your idea “Small Batches”. My children love to cook and bake but scaling back on a recipe can be challenging for newbies. There are many single or double people out there. You made cooking for 2 easier…..thank you for your insight. I will try your chocolate Oreo/mint cookies and cinnamon bun this weekend. Thank you.
Tracy says
Thanks, Sherry! I hope you enjoy them. They’re two of my favorite recipes!
Miriam - londonkitchendiaries.com says
I am such a crepe person – I once ate so many I could barely walk 😉 Your berries/whipped cream combo is just perfect ♡
Tracy says
Thanks, Miriam, and oh my gosh, that sounds like an amazing morning! 😉
Dawn @ Girl Heart Food says
I’ve never made crepes before, Tracy! I think I may eaten them only a handful of times, but I know that I would love them, especially if they are stuffed with berries and cream cheese 🙂 !!
Tracy says
Right!? Everything’s better with berries and cream cheese. 😉