Berry crepes with rosewater Chantilly cream



30 min


45 min


10 crepes

Berry crepes with rosewater Chantilly cream

Photo, Erik Putz.


  • 2 eggs
  • 1 cup milk
  • 1/3 cup frozen raspberries , thawed and pressed through a sieve to remove seeds
  • 1/4 cup frozen wild blueberries
  • 1/4 cup blueberry jam
  • 1/2 cup plus 1 tbsp all-purpose flour
  • 2 tbsp unsalted butter , melted, plus more for frying
  • pinch of salt

Rosewater Chantilly Cream

  • 1 cup 35% cream
  • 1 tbsp granulated sugar
  • 1 tbsp rosewater


  • Fresh blueberries
  • Maple syrup , (optional)


  • COMBINE eggs, milk, berries and jam in a blender and purée on high until very smooth, 1 min. Add flour, butter and salt and whirl just until combined, 10 sec.
  • HEAT a medium non-stick frying pan or crepe pan over medium-low and brush lightly with melted butter.
  • POUR 1/4 cup batter into centre of pan. Lift pan from burner and tilt to spread a thin, even coating of batter. Cook until top is set, 2 to 3 min. Loosen edges with a spatula and flip carefully. Continue cooking, 1 min. Flip crepe onto a baking sheet and cover with kitchen towel. Repeat with remaining batter.
  • BEAT cream, sugar and rosewater in a large bowl with an electric mixer on medium until soft peaks form, about 5 min.
  • FILL crepes with chantilly cream and fresh blueberries, then transfer to a serving platter. Serve with maple syrup.

Chatelaine Basics: How To Make Crepes

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Nutrition (per serving)

  • Calories
  • 182,
  • Protein
  • 4 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 12 g,
  • Sodium
  • 36 mg.

Kitchen Tip: Use batter right away because the colour will fade as it sits. The heat must be low to prevent browning and keep the purple colour of the berry crepes.