Tennessee-Style Fresh Berry Crepes Recipe for a Sweet Southern Treat

Crepes, the delicate French pancakes, make for an irresistible breakfast or dessert, especially when combined with the bounty of fresh berries. While crepes have European origins, their light, versatile nature makes them a favorite everywhere. In Tennessee, known for its vibrant local produce and sweet southern flavors, adding a regional twist with freshly picked blackberries or strawberries from local farms makes these crepes truly special. Imagine starting your day with warm, golden crepes filled with a fresh, tangy berry compote and a dollop of whipped ricotta or cream. This version of Fresh Berry Crepes brings a little southern charm to a classic French dish.

Photo byNick Davies

The Recipe:

Ingredients for Crepes:

• 1 ½ cups all-purpose flour
• 2 large eggs
• 1 ½ cups whole milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Ingredients for Berry Compote:

• 2 cups fresh mixed berries (blackberries, blueberries, and strawberries from Tennessee farms)
• ¼ cup sugar (adjust to taste)
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

For the Filling (Optional):

• 1 cup ricotta cheese
• ½ teaspoon lemon zest
• 1 tablespoon honey

Instructions:

1. Prepare the Berry Compote: Wash and slice the berries. In a saucepan, combine the berries, sugar, lemon zest, and juice. Simmer over medium heat for 10-15 minutes until the berries break down slightly and the mixture thickens. Set aside to cool.
2. Make the Crepes: In a large bowl, whisk together the eggs, milk, vanilla extract, and melted butter. Gradually add the flour and salt, whisking until smooth. Let the batter rest for about 15-20 minutes to allow the flour to fully absorb the liquid.
3. Cook the Crepes: Heat a non-stick skillet over medium heat and lightly coat with butter or oil. Pour about ¼ cup of the batter into the pan, quickly swirling it to cover the bottom in a thin layer. Cook for 1-2 minutes until the edges begin to lift and the underside turns golden. Flip the crepe and cook for another 30 seconds. Transfer to a plate and cover to keep warm. Repeat with the remaining batter.
4. Assemble the Crepes: Spoon a layer of berry compote and ricotta cheese filling onto each crepe. Fold or roll them, and drizzle extra compote on top. Garnish with powdered sugar or fresh berries for an elegant finish.

Serving Suggestions:

Pair these crepes with a glass of sweet iced tea or a cup of fresh coffee for a truly southern experience. You can also experiment with different berries, depending on what's in season locally.

Why You’ll Love This Recipe:

These Fresh Berry Crepes bring together the light, airy texture of crepes with the vibrant, fruity goodness of Tennessee’s best berries. Whether you’re hosting brunch or treating yourself to a delightful dessert, these crepes are versatile, easy to make, and sure to impress.

Did you enjoy this recipe? Let me know how it turned out for you by leaving a comment below! Don’t forget to follow me for more delicious recipes inspired by regional favorites and seasonal ingredients.

Sources:

• Sweet Berry Crepes with Cream Cheese Filling - Mindee's Cooking Obsession (mindeescookingobsession.com)
• Mixed Berry Crepes - Lean Bellas Kitchen
• Berry Crepes with Fresh Syrup ~ Crunch Time Kitchen