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IHOP Fresh Berry Crepes

IHOP Fresh Berry Crepes - recipe card
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Delicate, golden crepes filled with a creamy mascarpone-lemon filling and topped with a vibrant medley of fresh strawberries, blueberries, and raspberries. Finished with a drizzle of sweet berry syrup and a dusting of powdered sugar, these crepes are a light yet indulgent breakfast or dessert that brings the IHOP experience home.

Ingredients

Scale
  • For the Crepes:
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup water
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon fine sea salt
  • For the Filling:
  • 1 cup mascarpone cheese, softened
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • For the Topping & Syrup:
  • 1 cup strawberries, hulled and sliced
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup berry syrup (store-bought or homemade, see notes)
  • Fresh mint leaves for garnish (optional)
  • Additional powdered sugar for dusting

Instructions

  1. In a blender, combine the flour, eggs, milk, water, melted butter, sugar, and salt. Blend on high for 20-30 seconds until the batter is completely smooth. Stop and scrape down the sides with a spatula if any flour sticks to the sides. The batter should have the consistency of heavy cream; if it seems too thick, add an extra tablespoon of milk.
  2. Transfer the batter to a bowl, cover with plastic wrap, and let it rest at room temperature for 20 minutes. This allows the gluten to relax and the flour to fully hydrate, producing more tender and pliable crepes.
  3. While the batter rests, prepare the filling. In a chilled mixing bowl, combine the mascarpone, heavy cream, powdered sugar, lemon zest, and vanilla extract. Beat with an electric mixer on medium speed for 2-3 minutes until stiff peaks form. Do not overbeat or the mixture may curdle. Refrigerate until ready to use.
  4. Prepare the berries: wash and dry the strawberries, blueberries, and raspberries. Hull and slice the strawberries into 1/4-inch thick pieces. Set the mixed berries aside at room temperature to allow their flavors to brighten.
  5. Heat a 9-inch nonstick skillet or crepe pan over medium heat. When warm, add a small knob of butter (about 1/2 teaspoon) and swirl to coat the pan. Alternatively, use a paper towel dipped in melted butter to lightly grease the surface. The pan is ready when the butter foams and stops sizzling.
  6. Pour about 1/4 cup of the crepe batter into the center of the pan, then quickly tilt and rotate the pan in a circular motion so the batter spreads evenly into a thin, even layer. Work quickly, as the batter sets almost immediately. If there are any thin spots, a few drops of batter can be dabbed on to fill them.
  7. Cook the crepe for 1 to 1.5 minutes, until the edges look set and the bottom is golden brown. Use a thin spatula or your fingers to gently loosen the edges, then carefully flip the crepe with a quick flick of the wrist. Cook the second side for another 30-45 seconds, until light golden spots appear. Slide the finished crepe onto a plate and repeat with the remaining batter, stacking crepes with a sheet of parchment paper between each to prevent sticking.
  8. Once all crepes are cooked, spoon about 2 tablespoons of the mascarpone filling onto the center of each crepe. Spread it into a thin rectangle, leaving a 1-inch border on all sides. Fold the bottom edge over the filling, then fold in the sides, and roll the crepe into a neat cylinder.
  9. To serve, place two filled crepes on each plate, seam-side down. Arrange a generous handful of the fresh mixed berries over the crepes, creating a colorful and artful presentation.
  10. Warm the berry syrup in a small saucepan over low heat for 2-3 minutes, or microwave in a glass measuring cup for 20-30 seconds. Drizzle the warm syrup over the berries and crepes. Finish with a dusting of powdered sugar through a fine-mesh sieve and garnish with fresh mint leaves, if desired. Serve immediately to enjoy the best texture and flavor.

Notes

Storage: Unfilled crepes can be stored in an airtight container in the refrigerator for up to 3 days, or frozen with parchment paper between each crepe in a freezer-safe bag for up to 3 months. Filled crepes are best served fresh. Reheat unfilled crepes in a dry skillet over medium-low heat for 30 seconds per side, or in a microwave for 20-30 seconds. For the berry syrup, you can make a quick homemade version: combine 1/2 cup maple syrup with 1/4 cup mixed berry jam and 1 teaspoon lemon juice in a small saucepan, heat until smooth, and keep warm.

Nutrition

Keywords: fresh berry crepes, IHOP copycat, homemade crepes, berry filled crepes, breakfast crepes, dessert crepes, strawberry crepes, blueberry crepes, raspberry crepes, crepe recipe, easy crepe batter, stovetop crepes

Find it online: https://copycatkitchenco.com/ihop-fresh-berry-crepes/