Berrylicious Breakfast Crepes


  • 12 ounces blackberries
  • 1/2 cup sugar, divided
  • 1/2 teaspoon vanilla extract
  • 12 ounces raspberries
  • 1 cup blueberries
  • 6 tablespoons unsalted butter
  • 3 cups milk
  • 6 large eggs
  • 1/2 teaspoon salt
  • 2 tablespoons of sugar
  • 2 cups flour


In a blender, puree blackberries, 1/4 cup sugar, 1/4 teaspoon vanilla and 1/4 cup water. Strain out the seeds. In a saucepan, combine raspberries, 1/4 cup sugar and 1/4 teaspoon vanilla. Cook over medium heat, stirring constantly, until the berries break down, about 10 minutes.

Prepare the crepes: microwave butter in microwave-safe bowl until melted. Add milk; microwave for 2 minutes. Whisk in eggs, salt, sugar and then flour until smooth.

Heat a 10-inch greased nonstick skillet on medium-high. For each crepe pour 1/4 cup batter into the pan, swirling to spread evenly. Cook for 45 seconds; flip and cook for 45 seconds. Stack crepes on a warm plate. Spread blackberry sauce on each crepe; fold in half twice to make a triangle. Overlap 2 crepes on each plate. Add raspberry sauce and blueberries.

Makes 12 servings