Banana Berry Crêpes with Mascarpone Filling
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Crêpes and Berries Recipe with Creamy Filling
Updated March 2026
At a Glance
This crêpe recipe is delicious, elegant, and surprisingly simple. The combination of crêpes and berries is sweet, tart, creamy, and decadent. Ideal for breakfast or brunch, you can customize the filling to suit your tastes with different textures and flavours.
Banana Berry Crêpes
An impressive recipe for a special occasion or celebratory brunch, these crêpes are a must-make! Delicate and thin, these buttery French-style pancakes can be stuffed with any sort of filling, from savoury to sweet. For this recipe, we’ve chosen a decadent mascarpone cheese filling and topped with assorted berries and fresh bananas.
Ingredients for Banana Berry Crêpes
Flour: The base of your crêpe batter comes from flour. We used Farm Boy™ All Purpose Flour in this recipe. Made from a blend of high-quality Canadian wheats, it’s enriched and pre-sifted for an easier baking experience.
Eggs: Next in your crêpe batter is eggs. Our large, Grade-A eggs come to us from Ontario hens. Eggs add structure to your crêpes, as well as richness to the batter.
Milk: Paired with water, milk helps to thin out the crêpe batter so that it evolves from pancakes into these thin, delicate French crêpes. Milk also helps keep the batter tender. We used our Organic Partly Skimmed Milk in this recipe, which is delivered to us fresh from Ontario dairy farms and packaged in reusable glass bottles. You can use whole milk for a richer batter if you’d prefer.
Vanilla: A sweet and simple flavour, we love adding vanilla to our crêpe batter. For the best flavour, we suggest using a pure vanilla extract rather than an artificial flavouring.
Butter: In addition to using melted butter directly in the crêpe batter, we also use butter on the skillet. Melted butter adds richness and enhances the overall flavour of the skillet. You can use salted or unsalted butter, depending whichever you have on hand. Butter also helps give your crêpes that beautiful golden colour that makes them look so tasty!
Mascarpone cheese: The key ingredient to our creamy filling comes from mascarpone cheese. This soft, Italian-style fresh cheese is great for both sweet applications (like this recipe) and savoury ones. Farm Boy™ Mascarpone Cheese is crafted in Canada on a family farm and boasts a naturally sweet flavour. We combine the mascarpone with a few other ingredients to get that irresistibly sweet and creamy filling.
Icing sugar: Icing sugar is used in our creamy filling recipe rather than regular granulated sugar. This is because the icing sugar blends better with the cheese, making for a softer, more velvety filling. Granulated sugar would make the filling too grainy.
Cream: To thin out the creamy filling to a more spreadable consistency, we also added whipping cream (not to be confused with whipped cream). This ingredient still allows the filling to have a rich texture, but provides a smoother mouthfeel to each bite. Be sure to choose 35% MF cream for this crêpe recipe.
Tips for the Best Crêpes
Make sure your batter is smooth. One of the best tips when it comes to making crêpes is to make sure your batter is completely smooth. We achieve this by adding our ingredients to a blender and pulsing until everything is thoroughly mixed together. An ultra-smooth crêpe batter helps keep your crêpes thin and delicate.
Let your batter rest. Make sure your crêpes are tender by allowing your batter to rest. Although it’s tempting to pour the batter on the skillet right away, crêpe batter needs to rest for at least one hour to let the bubbles settle. Bubbly batter means that your crêpes will puff up like pancakes, which is not what we want. You can even prepare this batter the day before and allow it to rest overnight in the fridge.
Use the right amount of batter. To ensure that your crêpes aren’t too thick, use the right amount of batter. A quarter-cup of crêpe batter is perfect. Swirl it around to the edges of your pan to make sure it’s nice and thin without getting chewy. This also makes for an easier time when you have to flip the crêpe and cook it on the other side.
Sift your sugar: To keep your filling as lump-free as your batter, sift your icing sugar. Icing sugar tends to clump together (especially if it’s been sitting for a while). Use a fine mesh sieve to ensure that no stray lumps work their way into your filling.
Keep crêpes warm. When you’re making crêpes for a crowd, you’ll want to keep them nice and warm without drying them out. To do this, stack your finished crêpes on top of one another and lay a clean dish towel over the top to keep them warm.
Store crêpes for later. Allow your crêpes to cool down before storing. For refrigerating crêpes, wrap them tightly in plastic wrap and place in the fridge for up to four days. For freezing crêpes, alternate each crêpe with a piece of parchment paper and store in an airtight container or freezer bag. Thaw overnight in the fridge. To reheat cold crêpes, warm in a microwave for 30 seconds.
Other Sweet Crêpe Filling Ideas
While we love using berries, bananas, and a creamy cheese filling for this recipe, there are lots of other sweet ways to fill your crêpes! Some of our suggested filling options are:
Lemon + Sugar: A classic, simple, and elegant choice, this celebrates crêpes in their truest form. After your crêpes have finished cooking, sprinkle them with a bit of granulated sugar and squeeze on some fresh lemon juice. That’s it. Restrained and delicious, you can amp up the citrus flavour profile by grating some fresh lemon zest right into the crêpe batter.
Blueberries + Greek Yogurt: If you prefer a little less sugariness in your mornings (and are looking to hit your macros), you can fill your crêpes with a mixture of Greek yogurt, blueberry jam, and blueberries. Try our Organic Plain Greek Yogurt, which has 0% milk fat, 12-15 grams of protein per serving, and is made with Ontario milk. Pair it with Farm Boy™ Blueberry Jam and fresh or frozen blueberries for a tangy take.
Strawberries + Whipped Cream: This recipe already calls for mixed berries and a creamy cheese filling. For this filling option, we recommend scaling back on both. Instead of mixed berries, try Farm Boy™ Strawberry Jam and fresh sliced strawberries. Then, pair it with homemade whipped cream. Light and airy, it’s a fresh twist on the classic strawberry shortcake. The jam and whipped cream might swirl together, but that’s okay (and delicious).
Sweetened Cream Cheese + Jam: Another riff on our recipe uses cream cheese in place of mascarpone cheese. The same ratios apply, and it provides a tangier take on the creamy filling. Then, try your favourite jam. Any fruit-filled jam would be delicious, but we think something unexpected, like Farm Boy™ Peach Jam or Farm Boy™ Fig Jam would be especially decadent. Finish with slivered almonds for a bit of crunch, if you like.
More Sweet Breakfast Recipes from Farm Boy
Looking for more sweet breakfast recipes? Check out any of the dishes below!
Apple Cider Pancakes with Warm Apple Cider Sauce
Ingredients
- Crêpes
- 2 Farm Boy™ Eggs at room temperature
- ¾ cup Farm Boy™ Organic Skimmed Milk at room temperature
- ½ cup water at room temperature
- 1 cup Farm Boy™ All Purpose Flour
- 1 tsp vanilla extract
- pinch salt
- 3 Tbsp melted butter plus more for cooking crêpes
- Mascarpone Cream
- 1 package (250 g) Farm Boy™ Mascarpone Cheese
- 3-4 Tbsp icing sugar or to taste
- 1 tsp vanilla extract
- ½ cup 35% whipping cream
- Toppings
- 2 cups assorted berries
- 2 bananas sliced into coins
- icing sugar for dusting
- Farm Boy™ Chocolate Hazelnut Spread to serve
Directions
- For the Crêpes: In a blender container, place Farm Boy™ Eggs, Farm Boy™ Organic Skim Milk, water, Farm Boy™ All Purpose Flour, vanilla, salt, and melted butter. Process until just combined, about 30-40 seconds.
- Cover with plastic wrap and refrigerate for 1 hour.
- For the Mascarpone Cream: In a medium bowl, combine Farm Boy™ Mascarpone Cheese, icing sugar, and vanilla. Whisk until combined.
- Add whipping cream and whisk until thick, about 5-7 minutes. Set aside.
- Once crêpe batter has rested, stir gently to make sure it’s smooth.
- Heat an 8” nonstick frying pan over medium-high heat and brush lightly with butter.
- Pour ¼ cup of crêpe batter onto the centre of the pan while tilting it so that batter spreads out to the edges of the pan. Cook until edges just begin to release from the pan, about 90 seconds. Flip crêpe and cook the second side for 30 seconds.
- Transfer cooked crêpe onto a plate. Continue in this manner until all the crêpe batter is used.
- To serve, dollop 2-3 Tbsps mascarpone cream onto each crêpe and top with sliced banana and assorted berries. Fold in half, then in half again, to form a triangle shape.
- Place 2 crêpes on each plate and top with more berries and sliced bananas. Dust with icing sugar and serve with Farm Boy™ Chocolate Hazelnut Spread.