Crepes are light, thin pancakes that can have sweet or savory fillings. You can make this recipe with your favorite berries. It's a simple but scrumptious dessert, great for anytime of the year.
Ingredients
-
Berry Filling Ingredients
-
2 cupsfresh mixed berries (blueberries, raspberries and/or chopped strawberries)
-
1 Tbsp.sugar
-
1/4 tsp.grated fresh lemon peel
Crepes Ingredients
- 1 cup
all-purpose flour- 1 cup
skim milk- 1/4 cup (2 oz.)
Better'n Eggs®- Dash
salt- 4 Tbsp.
butterWhipped Topping Ingredients
- 1/2 cup
heavy whipping cream- 1 tsp.
sugarPowdered sugarInstructions
-
In small bowl stir together all berry filling ingredients. Let stand at least 15 minutes.
-
Meanwhile, in medium bowl whisk or stir together flour, milk, Better'n Eggs and salt until smooth. In large nonstick pan melt 1 teaspoon butter. Spread butter to coat bottom of skillet. Pour about 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining butter and crepe mixture.*
-
In medium bowl whip cream and sugar until light peaks form. To serve, spoon 1/4 of berry mixture into center of each crepe. Top with whipped cream. Fold each edge of crepe over filling. Sprinkle lightly with powdered sugar. Best if served warm.**
-
*Crepes can be made ahead. After crepes are cooled, place between plastic wrap. Refrigerate up to 24 hours.
**Recipe can easily be doubled.
Find Similar Recipes
Review