Warm Crepes with Berry Sauce
Warm, juicy and fruity. These warm crepes are served with freshly made blueberry-raspberry sauce. Delicious and also good for you.
Yield
2 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crepes | |||
| 1 | cup |
whole-wheat flour
|
|
| 1 | teaspoon |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| 1 | x |
vegetable oil
for cooking |
*
|
| Blueberry sauce | |||
| 1 ½ | cups |
blueberries
fresh or frozen |
|
| 1 ½ | cups |
raspberries
fresh or frozen |
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crepes: | |||
| 237 | ml |
whole-wheat flour
|
|
| 5 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 1 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 1 | x |
vegetable oil
for cooking |
*
|
| Blueberry sauce: | |||
| 355 | ml |
blueberries
fresh or frozen |
|
| 355 | ml |
raspberries
fresh or frozen |
|
| 3E+1 | ml |
sugar
|
|
Directions
Add the blueberries, raspberries and sugar and into a small saucepan.
Bring to a boil, then reduce the heat to low to maintain a gentle simmer.
Meanwhile preheat a 10-inch nonstick skillet over medium or medium-low heat until hot.
Whisk together all the crepe ingredients in a large mixing bowl until well blended.
Pour ¼ cup of the batter into the hot skillet, tilt the pan to spread the batter evenly and cover the pan completely.
Cook until the crepe sets and bubbles about 2 minutes.
Turn and continue to cook for another 2 minutes until slightly browned in spots.
Keep the crepes warm on a plate and cover with another plate or a clean tea towel.
Divide up the crepes and stack them on the serving plate.
Spoon the berry sauce in between two layers of the crepes or on top.
Serve warm.
