Blackberry Crepe with Whipped Cream & Candied Pecans

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Prep Time5 min

Berries bring some texture to this fluffy and delicious dessert that uses crepes in a unique way. Layers of flavor are packed into this Blackberry Crepe with Whipped Cream recipe that’s topped with fresh blackberries and candied pecans.

Blueberry Crepe with Whipped Cream & Candied Pecans


    For the 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 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • For the Topping:

  • 1 cup heavy cream
  • ⅓ cup powdered sugar
  • 1 cup candied pecans, chopped
  • 1 cup California Giant blackberries, quartered
  • Equipment needed:

  • Blender
  • 2 ounce ladle or measuring cup
  • flat metal spatula
  • nonstick sauté 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!
Blueberry Crepe with Whipped Cream & Candied Pecans

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!