Parisian-Style Berries & Cream Crepes with Pillowy-Soft Homemade Whipped Cream

One of my favorite things to do when I travel is to get lost in the city streets to see where it would take me. When I did this in Paris, I stumbled on some really cool hidden gems.. but you know what I loved the most though during my adventures? The only thing that remained constant, no matter the street I was on, was this incredible aroma of sweet, buttery crepes coming from the stalls of local Parisian street vendors.

Crepes are these gorgeous thin & delicate 'pancakes' that can be with sweet or savory fillings. For this recipe, I made Parisian inspired crepes filled with pillowy-soft homemade whipped cream topped with fresh berries. Enjoy 💛

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Parisian-Style Berries & Cream Crepes with Pillowy-Soft Homemade Whipped Cream

Prep Time: 1 hour 40 minutes

Cook Time: 15 minutes

Total Time: 1 hour 45 minutes

Ingredients

Crepe

2 cups all purpose flour

1/2 tsp flour

1&1/2 cup whole milk

4 eggs at room temperature

1/4 cup & 1 tsp melted & cooled butter

Homemade Whipped Cream

1/2 cup cold heavy cream

1/4 cup confectioners sugar or granulated sugar

Toppings

Dusting of confectioner's sugar

1 cup blackberries

1 cup diced strawberries

Directions

1. To a medium bowl, sift in all purpose flour and salt. To a separate bowl, whisk whole milk and eggs till combined. Add the milk mixture to the flour bowl in portions, while combining. Add in the cooled butter and whisk till you get a velvety consistency. Make sure not to over-mix to avoid any additional air to the batter. Cover the bowl and refrigerate for 1 hour, then bring to room temperature for 30 minutes.

2. Heat a large sauce pan and spread on a bit of butter, then wipe with a paper towel. This is to get the pan greased, but not too greasy to not get bubbles on the crepes.

3. Pour 1/3 cup into the middle of the pan then quickly pick it up and move the pan in a circle so the batter gets distributed all throughout. Make this as thin as possible.

4. Let this cook till you see a golden brown color (20 seconds) around the edge. and crisp a little. Then, flip, & cook 20 seconds. Repeat steps 2-4 to additional crepes.

5. Homemade whipped cream: add heavy cream & confectioners sugar to a medium bowl. Beat this mixture till stiff mountain-like peaks form.

6. To assemble, spread a generous amount of whipped cream and add an equally generous amount of berries to the base of the crepe. Then, fold the crepes delicately like a book. Top it off with more berries & cream and a dusting of confectioner's sugar.

Notes

- Crepes do require some practice, so make sure you have extra time to make this because it took me few tries to get them thin and not break when flipping lmao.

- If you refrigerate the batter longer, take it out and keep at room temperature at about half the time that you refrigerated before working with it. For example, if you refrigerate for 2 hours, keep it out for about 45 minutes to an hour before working with the batter.