Winnie the Pooh Fruit Crepes Recipe

This adorable fruit crepe recipe is based off of this recipe that I found on YouTube, with some very minor adjustments. I also decided to cut the portioning of this recipe in half. The US customary measurements that I provide in the recipe below are close estimates to the weight measurements, but as always, the weight measurements provide better accuracy.

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The Ingredients

For the crepes in this recipe, I used oat milk, but dairy milk is part of the original recipe. Typically, because of the fat content in oat milk it can replace dairy milk 1:1, but with other non-dairy milks like almond milk, cashew milk, etc., you may need to look into what other kind of ingredients might need to be added to make the substitution work.

Also because I’m doing half of the original recipe, I had to use 1 1/2 as opposed to a full 3 eggs. This is a lot harder to do if you’re not using a scale to measure your ingredients since you’ll need a way to divide one of the eggs in half. But if you’re using a scale, you can beat all 3 eggs together until the yolk and egg whites are evenly mixed, then take half of the weight of that mixture. But don’t forget to tare your scale with the empty bowl you use to mix your eggs in so your half measurement is accurate!

The Process

To start off, I prepared the fruits ahead of time by slicing them for the filling. You can use whatever fruits you want (or no fruits at all!) but I chose to use fruits that matched the crepe colors I would be making: banana for Pooh, orange for Tigger, strawberries for Piglet, and blueberries for Eeyore. I do have to admit though, I wasn’t able to add strawberries to this recipe when I made it this time around because strawberries weren’t in season, but I definitely will when they are!

After mixing together the wet ingredients, and sifting together the dry ingredients, make a well in the dry ingredients to add the wet mixture into. I also discovered the magic of constantly whisking as you slowly pour in the wet mixture to avoid clumps. I usually don’t do this, but I found that using this technique really does prevent clumping, and the mixture came out so smooth! I still decided to sieve the batter though just to ensure smoothness since there were still some small clumps.

Then I divided the batter into 6 batches - 2 batches that were 25g and 4 batches that were 75g. The two smaller batches were reserved for the natural (white-ish) color of the batter, and for black which was used for facial features like the eyes, eyebrows, etc. Then for the remaining for batches, I colored them with yellow, orange, pink, and purple respectively. For the Eeyore crepes, I put less purple food coloring so that the color could be more purple gray than vibrant purple.

After all the batter is prepared, it’s time to cook the crepes! Make sure that the pan is on very low heat, which will give you enough time to swirl the batter around to evenly coat the bottom of the pan before it starts to cook. Cook each crepe for about 60-90 seconds until the surface sets.

As the crepes are cooling, prepare the chantilly cream by sifting the powdered sugar into the whipping cream and vanilla extract and beating the cream until you have soft peaks. If you want to add even more flare, you can color the whipped cream or add flavoring to it as well! I chose to stick with just a regular vanilla chantilly cream this time around, but I might get more creative next time!

Now it’s time for assembly! Since you’ll be folding the crepe to form a pillow, you can cut off some of the edges of the crepe that will be excess so that you can use it for other facial features also. Pipe the crema into the center of the crepe, add on your fruits, and fold the edges towards the center so that it turns into a perfect fluffy pillow! For the facial features you can of course design it however you wish. For the eyes, using a small circular piping tip makes it super easy and ensures that they all come out the same size!

The Results

How cute are these??

I love love love the color of how these crepe pillows came out! Like I said, make sure your pan is heated on very low heat! I tend to be impatient when it comes to heating up the pan, so the heat was basically too high and the batter would cook before I could swirl the batter, so my first few crepes came out all wonky and not circular at all. Luckily I started with the white and black crepe batters and since those were used only for decorations so I cut them up anyway. (First pancake phenomenon, anyone?) So patience is key!

I love the light and airiness of the chantilly cream. It was very lightly sweet and the crepe batter itself also wasn’t too sweet, which made the fruit flavors really stand out. Though for the Piglet crepe, which I didn’t add fruit to (because no strawberries *sad*), I felt like it was missing the tanginess from having a fruit center, and was pretty much literally a scoop of whipped cream. It definitely tastes good and can be yummy on its own, but I personally prefer adding in those extra fruit flavors and textures!

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Winnie the Pooh Fruit Crepes

Ingredients

Crepes

ºoº 187.5g (3/4 cup) oat milk
ºoº 1 1/2 eggs
ºoº 95g (3/4 cup) all-purpose flour
ºoº 12.5g (1 tbsp) granulated sugar
ºoº 2.5g (1/2 tsp) vanilla extract
ºoº 1 banana
ºoº 1/2 cup blueberries
ºoº 1/2 cup strawberries
ºoº 1 orange
ºoº Black, yellow, orange, purple, and pink food coloring

Chantilly Cream

ºoº 300g (1 1/4 cup) heavy whipping cream
ºoº 50g (1/3 cup and 1 1/4 tbsp) powdered sugar
ºoº 2.5g (1/2 tbsp) vanilla extract

Directions

Crepes

1. Mix together the eggs and milk

2. Mix in the vanilla extract

3. Sift the flour and granulated sugar and whisk. Make a well for the wet ingredients

4. Pour in the wet mixture while whisking until well incorporated

5. Sieve the batter to rid of extra lumps for more smoothness

6. Divide the mixture into 6 batches - 2 25g (1 3/4 tbsp) and 4 75g (1/3 cup)

7. Add a drop of black food coloring to one of the 25g batches, then the yellow, orange, purple, and pink to one of each of the 4 larger batches and mix until the color is evenly incorporated

8. Heat a pan coated lightly in oil over low heat

9. Pour a scoop of batter onto the pan and swirl the pan so that the batter evenly coats the bottom. Cook each side for roughly 60-90 seconds until it sets

10. Continue for all the crepe batter

Chantilly Cream

1. Sift the powdered sugar into the whipping cream and add the vanilla extract

2. Beat the whipping cream until you reach soft peaks

3. Add to a piping bag

Assembly

1. Prepare your fruits

2. Cut off excess rounded sides of an individual crepe (to be used for later decorations)

3. With the shiny side of the crepe down, pipe the chantilly cream onto the center of the crepe

4. Add the fruits followed by another layer of cream

5. Fold the four sides of the crepe toward the center so that it forms a pillow shape

6. Using the excess crepe pieces and the black and white crepe, create your character faces to place on top of the crepe

Notes

ºoº I used oat milk, but dairy milk is what would typically be used with this recipe
ºoº Make sure the pan is on low low heat so that you can evenly swirl the batter before it starts to cook,
otherwise the crepe will not be as thin and you may end up with a non-circular shape