Celebrate with a stack of Patriotic Crepes that are as delightful to make as they are to eat. These light, airy crepes are infused with a hint of sweetness, perfect for a festive breakfast or dessert. Ready in just 22 minutes, they’re a quick yet impressive way to add a touch of red, white, and blue to your table. The tender texture melts in your mouth, while the vibrant toppings—fresh berries and whipped cream—burst with juicy, tangy, and creamy flavors.
Each bite is a harmonious blend of soft, delicate crepes and the bright, refreshing crunch of seasonal fruits. With only 197 calories per serving, this treat feels indulgent without the guilt. Whether it’s a holiday morning or a cozy weekend brunch, these crepes bring a patriotic flair to your plate. The subtle richness of the batter, paired with the natural sweetness of berries, creates a dish that’s both comforting and celebratory. Perfect for sharing—or keeping all to yourself!
Ingredients for Patriotic Crepes
- Red Velvet Crepes:
- 2 large eggs
- 1 egg yolk
- 1 cup fat-free milk (or substitute with whole milk for richer flavor)
- ½ cup water
- ¼ teaspoon salt
- 4 Tablespoons butter, melted (unsalted recommended)
- 1 Tablespoon sugar
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 Tablespoons cocoa powder
- 2 teaspoons red food coloring (gel or liquid)
- White Crepes:
- 2 large eggs
- 1 egg yolk
- 1 cup fat-free milk (or substitute with whole milk)
- ½ cup water
- ¼ teaspoon salt
- 3 Tablespoons butter, melted
- 1 Tablespoon sugar
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- Filling:
- 8 ounces cream cheese, softened
- 1 cup marshmallow creme
- 8 ounces whipped cream (store-bought or homemade)
- Fruit Toppings:
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup blackberries (or substitute with raspberries)
Step-by-Step Instructions
- Prepare the Batters:
- In a blender, combine all ingredients for the Red Velvet Crepes: eggs, egg yolk, milk, water, salt, melted butter, sugar, vanilla, flour, cocoa powder, and red food coloring. Blend until smooth.
- Clean the blender thoroughly, then repeat the process for the White Crepes (excluding cocoa powder and food coloring).
- Let both batters rest at room temperature for 1 hour to allow the flour to hydrate and bubbles to settle.
- Make the Filling:
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the marshmallow creme and blend until fully combined.
- Gently fold in the whipped cream until the mixture is light and fluffy. Refrigerate until ready to use.
- Cook the Crepes:
- After the batters have rested, preheat a non-stick skillet or crepe pan over medium heat.
- Lightly spray the pan with non-stick cooking spray.
- Pour about 1/3 – 1/4 cup of batter into the pan, tilting it in a circular motion to spread the batter into a thin, even circle.
- Cook for about 1 minute on the first side, or until the edges lift easily and the surface looks set. Flip and cook for another 30 seconds to 1 minute on the other side.
- Repeat with the remaining batter, keeping the cooked crepes warm under a clean kitchen towel.
- Assemble and Serve:
- Spread 2-3 tablespoons of the cream filling onto each crepe.
- Top with a mix of sliced strawberries, blueberries, and blackberries.
- Fold or roll the crepes and serve immediately. Enjoy your patriotic treat!
Creative Toppings & Sauces to Elevate Your Crepes
While strawberries, blueberries, and blackberries are classic choices, you can get creative with your toppings! Try drizzling your crepes with chocolate ganache or caramel sauce for a decadent twist. For a tangy contrast, a dollop of lemon curd or a sprinkle of powdered sugar works beautifully. If you’re feeling adventurous, add a scoop of vanilla ice cream or a handful of toasted nuts for extra texture.
Perfect Pairings: Serving Suggestions for a Festive Spread
These patriotic crepes are perfect for brunch or dessert! Serve them alongside a fruit salad or a refreshing mimosa bar for a celebratory touch. For a heartier meal, pair them with scrambled eggs and crispy bacon. Don’t forget to garnish your serving platter with extra berries and mint leaves for a pop of color and freshness.
Time-Saving Tips for Busy Cooks
Short on time? Prep the crepe batter the night before and store it in the fridge—just give it a quick stir before cooking. You can also make the cream filling ahead of time and keep it chilled. If you’re hosting a crowd, cook the crepes in advance, layer them between parchment paper, and reheat them gently in the oven before serving.
Storage & Reheating: Keep Your Crepes Fresh
Store leftover crepes in an airtight container in the fridge for up to 2 days. To reheat, place them in a skillet over low heat for 30 seconds on each side or microwave them for 10-15 seconds. The cream filling can be stored separately for up to 3 days—just give it a quick stir before using. Avoid freezing the filled crepes, as the texture may change.
Fun Variations to Try
Switch up the flavors by making matcha crepes (replace cocoa powder with matcha powder) or lemon zest crepes (add 1 tablespoon of lemon zest to the batter). For a nutty twist, mix chopped almonds or hazelnuts into the batter. You can also experiment with different fillings, like Nutella, peanut butter, or even a savory option like herbed cream cheese and smoked salmon.
Patriotic Crepes Recipe
Ingredients
Red Velvet Crepes
- 2 large eggs
- 1 egg yolk
- 1 cup fat free milk
- ½ cup water
- ¼ teaspoon salt
- 4 Tablespoons butter, melted
- 1 Tablespoon sugar
- ½ teaspoon vanilla
- 1 cup all-purpose flour
- 2 Tablespoons cocoa powder
- 2 teaspoons red food color
White Crepes
- 2 large eggs
- 1 egg yolk
- 1 cup fat free milk
- ½ cup water
- ¼ teaspoon salt
- 3 Tablespoons butter, melted
- 1 Tablespoon sugar
- ½ teaspoon vanilla
- 1 cup all-purpose flour
Filling
- 8 ounces cream cheese
- 1 cup marshmallow creme
- 8 ounces whipped cream
Fruit
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup blackberries
Instructions
- In a blender, combine the eggs, egg yolk, milk, water, salt, butter, sugar, vanilla, flour, cocoa powder, and red food coloring until smooth.
- Clean the blender and repeat the process for the white crepes.
- Keep the batters separate and let them sit for one hour before cooking them.
- While they sit, make the cream filling by beating the cream cheese until it is smooth and creamy.
- Then add the marshmallow cream and continue to blend.
- Fold in the whipped cream until everything is fully combined.
- Place in fridge until ready to use.
- Once the batters have sat for an hour, preheat the stovetop to medium heat.
- Spray a pan with non-stick cooking spray.
- Add about 1/3 – 1/4 cup of batter to the pan and tilt the pan in a circular motion until the batter is spread out in a rounded circle.
- Let the crepe cook for about 1 minute on each side.
- Once they crepe is done, add about 2-3 tablespoons of the cream mixture to the crepe, and decorate with desired fruit.
- We prefer strawberries, blueberries and blackberries, but all fruit would be delicious with these!