Crepes are light, thin pancakes that can have sweet or savory fillings. You can make this recipe with your favorite berries. It's a simple but scrumptious dessert, great for anytime of the year.
Berry Filling Ingredients
2 cupsfresh mixed berries (blueberries, raspberries and/or chopped strawberries)
1/4 tsp.grated fresh lemon peel
- 1 cupall-purpose flour
- 1 cupskim milk
- 1/4 cup(2 oz.)Better'n Eggs®
- 4 Tbsp.butter
Whipped Topping Ingredients
- 1/2 cupheavy whipping cream
- 1 tsp.sugarPowdered sugar
In small bowl stir together all berry filling ingredients. Let stand at least 15 minutes.
Meanwhile, in medium bowl whisk or stir together flour, milk, Better'n Eggs and salt until smooth. In large nonstick pan melt 1 teaspoon butter. Spread butter to coat bottom of skillet. Pour about 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining butter and crepe mixture.*
In medium bowl whip cream and sugar until light peaks form. To serve, spoon 1/4 of berry mixture into center of each crepe. Top with whipped cream. Fold each edge of crepe over filling. Sprinkle lightly with powdered sugar. Best if served warm.**
*Crepes can be made ahead. After crepes are cooled, place between plastic wrap. Refrigerate up to 24 hours.
**Recipe can easily be doubled.
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