Light Berry Crepes
Welcome to my culinary haven! As an experienced chef with a deep passion for creating unique and delectable dishes, I'm thrilled to share with you today a recipe that will tantalize your taste buds and impress your loved ones: Light Berry Crepes. These delicate and flavorful treats are perfect for breakfast, brunch, or even a delightful dessert. Get ready to embark on a culinary journey as we explore the art of making these easy-to-make crepes filled with a burst of fresh berries. So, grab your apron and let's dive into this delightful recipe!
Equipment
- 1 saucepan
- 1 large mixing bowl
- plastic wrap
- 1 small frying pan or skillet
Ingredients
For the Crepe Batter:
- ⅔ cup all purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup cold skim milk
- 1 whole egg
- 1 additional egg yolk
- 2 tablespoons unsalted butter or margarine, melted
- 1 teaspoon vanilla
- cooking spray (as needed, for spraying pan)
For the Filling:
- 2 cups fresh raspberries
- 2 cups fresh mixed berries (raspberries, blueberries, strawberries, cherries, currants, rhubarb, blackberries, etc.)
- ¼ cup sugar
- ¼ cup fruit juice (apple, orange, prune, grape - whatever you have on ha
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
For the Crepe Batter:
- Whisk all of the ingredients listed above together in a large mixing bowl until very smooth. Let the batter stand at room temperature for at least 15 minutes (At this stage, you can also cover the batter with plastic wrap and refrigerate it overnight).
- Spray a small frying pan or skillet with non-stick spray and place it over medium-high heat. Pour about 3 tablespoons batter (a 1/4 cup is 4 tablespoons, so if you are using a measuring cup, it would be a very scant 1/4 cup) in the pan and quickly tilt the pan around so that the batter covers the whole bottom in a thin layer.
- Cook only until the batter is “set” and then flip and cook on the other side (it only takes about 1 - 2 minutes per side). Repeat this process with the remaining batter, re-spraying the pan as needed (you should end up with 8 crepes). At this point, you can fill and serve the crepes immediately - or you can let them cool, cover them with plastic wrap and refrigerate for up to 12 hours).
For the Filling:
- Stir the tablespoon cornstarch into the fruit juice and set aside.
- Combine the 2 cups raspberries and the sugar in a saucepan over medium heat and stir until the sugar is dissolved. Reduce heat to a simmer and stir in the fruit juice and cornstarch mixture, stirring constantly until mixture thickens slightly. Stir in the lemon juice.
- f you prefer, you can strain this mixture to remove the raspberry seeds. At this point, if not using the mixture right away - let it cool and then cover it and stick it in the fridge to use for up to 5 days.
- If using immediately -Add the 2 cups of mixed fruit to the pan, return to a simmer for 1 minute and then remove from the heat. If needed, stick the crepes in the microwave for about 30 seconds to warm them up.
- Divide the filling between the 8 crepes, spooning it down the center and then rolling or folding the crepes around the filling. Top with your favorite toppings (I like low-fat whipped topping and fresh fruit!) and serve while still warm.
Video
Notes
Versatile Fillings: While this recipe highlights the use of fresh berries as the filling, feel free to get creative and experiment with other fillings. Sliced bananas with a drizzle of chocolate sauce or a dollop of whipped cream and Nutella are equally delightful options.