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How To make Crepes with Fresh Berry Sauce
3 Eggs
1/4 ts Salt
1 tb Cream sherry
-melted butter for cooking 1 qt Fresh blueberies OR
-strawberries, -lightly crushed 1/4 c Cream sherry
2/3 c All purpose flour
1 tb Sugar
1 c Milk
-Fresh Berry Sauce: -raspberries OR -cleaned, washed and -sugar -whipped cream Crepes: (Makes about twelve 6- to 7-inch 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 1/4 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. Serves 4 to 6.
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Crepes are one of those desserts that practically everyone loves. Not too sweet, easy to prepare with many delicious variations and topping options.
My crepes are slightly zingy from the lemon zest, but still sweet and incredibly soft. Paired with my delicious blueberry sauce and whipped cream, it is a winner recipe.
I hope you'll love them as much as we do.
Blueberry Sauce
Ingredients:
2 Cups Fresh Blueberries (300 grams)
Zest of 1 Lemon (about 1 Tbsp.)
2 tsp Lemon Juice (10 grams)
¼ Cup Maple Syrup (85 grams)
1 Tbsp. Cornstarch (7.5 grams)
¼ Cup Water (60 grams)
1 tsp Vanilla Extract (5 grams)
Pinch of Salt
Lemon Zest Crepes
1 Cup Milk (240 grams)
¾ Cup Water (177 grams)
4 Large Eggs (228 grams)
2 ½ Tbsp Sugar (30 grams)
¼ tsp Salt (1.5 grams)
3 Tbsp. Melted Butter, Unsalted (43 grams)
Zest of 1 Lemon
1 Cup AP Flour (120 grams)
Maple Whipping Cream
Ingredients:
1 Cup Whipping Cream (240 grams)
4 Tbsp. Maple Syrup (60 grams)
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How to make basic crepes with blueberry sauce
Hello everyone thank your for watching the video
Ingredients
3 1/2 cups of flour
3 tbsp of vegetable oil
3 medium eggs
1/2 tsp of vanilla
1/2 tsp of salt
2 1/2 tbsp of sugar
1 1/2 cups of water
2 cups of milk
1 cup of frozen blueberry
1/2 cup of water
1 tbsp of cornstarch
How to cook: Sweet Crepes with Berry Sauce
Executive PC Chef Tom Filippou shows how to make sweet crepes with berry sauce.
How to make the perfect Berry Compote in under 15 minutes | 3 ingredient recipe | Easy dessert
This is a tasty Berry Compote recipe with only 3 ingredients. This recipe is so simple although it is full of flavour and is so tasty. This can be done with any type of frozen fruit following this method.
Add this Compote onto a dessert or add it to yoghurt to make it a flavoured yoghurt for breakfast. Enjoy!!
Blueberry Cheese Crepes : French & Italian Cooking
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Blueberry cheese crepes will require you to first get your blueberry sauce going. Make blueberry and cheese crepes with help from the author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day, in this free video clip.
Expert: Wini Moranville
Contact: chezbonnefemme.com
Bio: Wini Moranville is the author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day (Harvard Common Press).
Filmmaker: Todd Bockman
Series Description: You don't have to hop on a plane whenever you want to enjoy a little fine French cooking. Get tips on French cooking, as well as some Italian recipes, with help from the author of The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day, in this free video series.