Blackberry Pecan Crepes

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  • ¼ cup water
  • ¼ cup cane sugar
  • 2 cups blackberries
  • ½ cup flour
  • ¼ teaspoon sea salt
  • 1 teaspoon cane sugar
  • 2 eggs
  • 2 teaspoons unsalted butter melted
  • 1 cup milk of choice
  • 4 tablespoons pecans roasted at 350 degrees for 5 minutes
  • 1 cup yogurt of choice


  1. In a small heavy saucepan combine the sugar and water.  Cook over medium heat until the sugar is completely dissolved. 
  2. Add the berries and reduce heat.  Partially cover and simmer for about 5 minutes.
  3. Mix the flour, salt, sugar, eggs and butter until smooth.  Add the milk and stir to mix well.  Chop the pecans and stir into the crepe batter. 
  4. Melt a little butter in a non-stick pan.  Spoon about 3 tablespoons of the crepe batter into the pan.  Spread it evenly and cook until golden brown.  Turn and brown on the other side.
  5. Remove to a plate and keep warm while you cook the other crepes.
  6. To assemble, place two or three crepes on a serving plate.  Spoon four or five berries and a little of the berry syrup over one half of each crepe.  Fold the other half over the filling.  Top each crepe with a small dollop of the yogurt.
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