plate of berry crepes with whipped toppingWhen the weather starts heating up and summer fruits and berries start to appear in the grocers and at the farmer’s markets, I get excited to create some new dishes with them.  I hadn’t made crepes for a long time so I thought I’d give it a try.

Coincidentally, crepes were the first real thing that I ever attempted to cook without supervision from my mother.  I was 16 and was making breakfast on Mother’s Day and decided that crepes would be fun. I remember my father looking at me skeptically and muttering “are you sure you can do this”?  I didn’t know any better so I attempted them and they turned out just fine. Phew!

With strawberries, blueberries, peaches and bananas, this is a healthy and easy-to-prepare dish that can be used for breakfast, lunch or even as a dessert.  As a caregiver, I appreciate its simplicity.

Here are the directions:

Either prepare the crepes ahead as I did or to save some time, you can also buy them ready-made at many local grocers.

Basic Crepe Recipe:

1 cup all-purpose flour      1 Tablespoon cooking oil
1 1/2 cups milk                    1/4 tsp salt (can be decreased or omitted)
2 eggs

In a bowl, combine flour, milk, eggs, oil and salt. Beat with rotary beater until blended.

Heat a lightly greased crepe pan or a 6 inch skillet.  Remove from heat.

Spoon in about 2 tablespoons of the batter, then lift and tilt the skillet to spread the batter evenly.

Return to heat. Brown on one side only.

To remove, invert pan over paper toweling and remove crepe.

Repeat with remaining batter, regreasing skillet as needed.  This should make 16-18 crepes.

Summer fruit mix:

Combine in a large bowl:
2 cup strawberries – sliced
1 cup blueberries
1 cup sliced fresh peaches
2 medium bananas – sliced on the bias
2 teaspoons lemon juice
2 tablespoons sugar

Reddi-wip® topping  – As a time-saver,  I love this topping because it is made from real cream and not hydrogenated oils like some of the other toppings.   It’s the same reason I use butter instead of margarine.

A 15-calorie whoosh (only 15 calories!)  of real cream Reddi-wip® on top makes everyday moments so berry joyful! Share, Tweet or Tag a pic with #BerryJoyfulSweeps for a chance to win the grand prize or weekly prizes!

Toasted coconut

Place crepe on a medium dish. Spoon 3-4 tablespoons of fruit on top and roll crepe over as shown.  Top with Reddi-wip®.

Reddi-wip® is currently holding a summer sweepstakes!  Now through July 7, 2014, consumers can share their everyday Reddi-wip® berry-licious moments on Twitter, Instagram or Facebook using the #BerryJoyfulSweeps hashtag for the chance to win either a trip for two to the 2015 Watsonville Strawberry Festival, Reddi-wip coupons or berry keepers.

You can find out more information about the sweepstakes here.



PS I am participating in a Vibrant Influencer network campaign for Reddi-wip and I’m receiving a fee for posting this article. The opinions expressed in this post are my own (I really do use Reddi-wip®, even  in my coffee) and I am in no way affiliated with Reddi-wip and do not earn a commission or percent of sales.



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