Easy Crepes with Berry Sauce - WECT TV6-WECT.com:News, weather & sports Wilmington, NC


Easy Crepes with Berry Sauce

 ¾ cup All-Purpose Flour

¼ tsp Kosher Salt

1 tsp Sugar

3 large Eggs

3 tablespoons Unsalted Butter, melted

1 ½ cups Whole Milk


For Berry Sauce:

2 cups assorted fresh Berries, rinsed and drained (strawberries, raspberries, blueberries, etc.)

½ cup sugar

¼ cup water

Berries and powdered sugar for garnish


For the Crepe batter:

Place flour, sugar, salt in food processor. 

With processor running, add eggs one at a time. 

Add 2 tablespoons melted butter and the milk and process for one minute. 

Let stand at room temperature for one hour or refrigerate overnight.


For the Berry Sauce:

Dissolve sugar in water over medium-low heat.

Raise heat and bring to a boil. 

Reduce heat to a simmer and add the berries. 

Stir occasionally, cooking until sauce thickens, about 4 minutes. 

Remove from heat, cover and set aside.


Make the Crepes:

Preheat a small fry pan over medium heat.  Brush pan with melted butter. 

Pour a thin layer of the batter, swirling the pan to distribute. 

Cook for about one minute, flip crepe over, cook for a few seconds more. 

Stack crepes between layers of parchment. 

Repeat until all the batter is used.


Assemble the Crepes:

Fold each crepe in half and then in half again, forming a triangle. 

Arrange two or three crepes on a plate, pour over warm berry sauce.

Garnish with fresh berries or a sprinkle of powdered sugar, if desired.

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