Crepes with mixed berries
Indulge in our delicious crepes with mixed berries! This easy-to-follow recipe combines fresh strawberries and raspberries with a touch of sugar, perfectly paired with light and airy crepes made from all-purpose white wheat flour, milk, and eggs. A light spray of cooking oil ensures your crepes cook to perfection. Perfect for a delightful breakfast or brunch treat!
- 10 Apr 2024
- Cook time 0 min
- Prep time 125 min
- 6 Servings
- 7 Ingredients
Crepes with mixed berries offer a delightful combination of thin, light pancakes and the natural sweetness of fresh fruits. This recipe is perfect for breakfast, brunch, or a delectable dessert. In just a few simple steps, you'll create a dish that's both elegant and delicious.
Ingredients:
Instructions:
1. In a medium-sized bowl, combine the sliced strawberries and whole raspberries.
2. Add 1/4 cup sugar and gently toss the berries to coat them evenly.
3. Let this mixture sit for about 10-15 minutes to allow the berries to macerate and release their juices.
1. In a large mixing bowl, whisk together the 1 cup of all-purpose white wheat flour and a pinch of salt (optional).
2. In a separate bowl, beat the 3 eggs thoroughly.
3. Gradually add the eggs and 2 cups of milk to the flour mixture, whisking constantly until the batter is smooth and free of lumps. The consistency should be thin, similar to heavy cream.
3. Cook the Crepes:
1. Use a non-stick skillet or crepe pan and preheat it over medium heat.
2. Lightly coat the pan with a short spray of cooking spray oil.
3. Pour about 1/4 cup of the crepe batter into the center of the pan. Quickly tilt and swirl the pan to spread the batter into a thin, even layer.
4. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip the crepe carefully using a spatula and cook for an additional 30 seconds to 1 minute.
5. Remove the crepe from the pan and transfer to a plate. Repeat this process with the remaining batter, spraying the pan lightly with cooking spray oil between each crepe.
1. Place one cooked crepe on a clean working surface.
2. Spoon a generous amount of the mixed berries onto one half of the crepe.
3. Fold the crepe in half, and then in half again to create a triangle shape.
4. Repeat with the remaining crepes and berry mixture.
1. Plate the crepes and garnish with any remaining berry mixture and their juices.
2. Optionally, dust with powdered sugar or add a dollop of whipped cream for extra indulgence.
Tips:
- For smoother batter, mix the ingredients well until there are no lumps. You can use a blender for this step.
- Let the batter rest for at least 30 minutes before cooking to allow the flour to fully hydrate and improve texture.
- Ensure your pan is properly preheated and lightly coated with cooking spray to prevent sticking.
- For evenly cooked crepes, pour a small amount of batter into the center of the pan and quickly swirl to spread it thinly and evenly across the surface.
- Keep cooked crepes warm in a low oven while you prepare the rest.
- Experiment by adding a hint of vanilla extract or a touch of lemon zest to the batter for added flavor.
Enjoy your homemade crepes with mixed berries, a dish that perfectly balances the delicate texture of crepes with the vibrant, juicy flavors of strawberries and raspberries. Whether you serve them for a special occasion or a casual meal, these crepes are sure to impress and satisfy your taste buds.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 3.21g | 8% |
| Sugar 16g | 16% |
| Fat | |
| Fat 3.95g | 5% |
| Saturated 1.29g | 4% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 110mg | 19% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 0.78mg | 5% |
| Vitamin B6 0.11mg | 7% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.74ug | 31% |
| Vitamin C 36mg | 40% |
| Vitamin E 0.66mg | 4% |
| Vitamin K 3.29ug | 3% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 0.99mg | 9% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 280mg | 8% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 1.10mg | 10% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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