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Blackberry Crêpe with Whipped Cream & Candied Pecans

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For crêpe :
  • 1 cup all purpose flour
  • 2 eggs
  • ½ cup whole milk
  • ¼ cup water
  • ¼ cup California Giant blackberry puree (whole blackberries, blended until smooth)
  • 2 T unsalted butter, melted
  • 2 T sugar
  • 1 tsp vanilla
For topping:
  • 1 cup heavy cream
  • ⅓ cup powdered sugar
  • 1 cup candied pecans, chopped
  • 1 cup California Giant blackberries, quartered
Equipment needed:
  • Blender
  • 2 oz ladle or measuring cup
  • Flat metal spatula
  • Nonstick saute pan
  • Hand or stand mixer with whisk attachment


  • In a blender, blend together all ingredients for crêpe for 20 seconds.  Turn off the blender, scrape down the sides with a rubber spatula, and then blend for 30 seconds longer.

  • Set aside

  • In a medium mixing bowl, whip together the whipping cream and powdered sugar until soft peaks form.  Set aside in refrigerator.

  • Heat a nonstick skillet over medium high heat.  The tricky part is making sure the pan is not too hot, but not too cold.  Try a tester first!

  • Adjust the heat of the pan if necessary.

  • Repeat with all of the crêpe batter until about 8 crêpe are made.

  • Top with whipped cream, fresh blackberries, and lots of chopped candied pecans!

prep time
total time
CALORIESper serving
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5 minutes
15 minutes
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms