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Crepes with Fresh Berry Sauce

 
61

Yield

4

servings

Prep

45

min

Cook

10

min

Ready

60

min

Trans-fat Free
 

Ingredients

3 large eggs
¼ teaspoon salt
1 tablespoon cream sherry
*
1 x butter
melted, for cooking
*
1 quart blueberries
fresh
*
¼ cup cream sherry
*
cup all-purpose flour
1 tablespoon sugar
1 cup milk
Fresh berry sauce
1 x raspberries
washed
*
1 x sugar
*
1 x whipped cream
*

Directions

Crepes: Beat the eggs in a large mixing bowl.

Combine the flour, salt, and sugar and, in a separate bowl, combine the sherry and milk.

Gradually add the dry ingredients to the eggs, alternately with the milk mixture.

Beat until smooth.

Let the batter stand, covered with plastic wrap, for 30 minutes.

Heat a crepe pan over moderate heat and lightly brush with melted butter.

When butter is hot, add just enough batter to cover the bottom of the pan, tilting the pan and distributing the batter to make a very thin crepe.

Cook until brown underneath and quickly turn and cook the other side.

Continue cooking crepes until all of the batter is used, brushing pan with butter as necessary.

Sauce: Reserve ¼ cup berries for garnish.

In a bowl combine the berries with sugar to taste.

Add the sherry and mix lightly.

To serve, fill each crepe with a small scoop of vanilla ice cream and 2 tablespoons of the sauce.

Fold the crepe into the desired shape and top with a small dollop of whipped cream.

Garnish with a fresh berry.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 17127% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 164mg 55%
Sodium 225mg 9%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 18g
Vitamin A 6% Vitamin C 0%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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