Honey Berry Cream Crepes


  • 2 cups (475 mL) Skim Milk
  • 1 cup (120 g) All-Purpose Flour
  • 2 Egg Whites
  • 1 Egg
  • 1 tbsp (15 mL) Chinook Honey (liquid)
  • 1 tbsp (15 mL) Vegetable Oil
  • 1/8 tsp (0.71 g) Salt

For the Filling:

  • Berries of Choice
  • 1 Cup (475 mL) Whipping Cream
  • 2 tbsp (30 mL)  Chinook Honey (liquid)
  • 1/2 tsp (3.5 mL) vanilla

Drizzle On Top:

  • 1 tsp Chinook Honey per crepe


Combine all ingredients and blend until smooth. Heat an 8-inch oiled skillet over medium-high heat.  Spoon 3 tbsp (45 mL) of the crepe batter into the skillet and tilt and rotate the skillet to evenly cover the surface with batter.  Let the crepe cook until edges begin to brown then turn it over and cook until the surface is lightly browned. Place the finished crepe aside to cool and repeat the process with the remaining batter.

When all the crepes are cooked and cool sprinkle on berries of choice in the center and cover with whipped cream. Fold, and enjoy! Optional: drizzle each crepe with 1 tsp honey.

For the Filling:

Chill your mixing bowl and whipping cream until needed. Add the cream, honey, and vanilla into the mixing bowl and use a hand-blender to blend for 40 seconds, or until peaks form as you move the blender up and down. Serve immediately.


3 Days – Refrigerated: Refrigerate without toppings in an air-tight container.

4 months -Frozen: stack the crepes without toppings with a piece of wax paper between each layer. Freeze in an air-tight container.

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