Three Berry Crepes with Creme Anglaise and Strawberry Sauce
🕒 Cook Time: 30 minutes
🕒 Prep Time: 40 minutes
🕒 Total Time: 1 hour 10 minutes
Description: This recipe has proved very popular not only because it is delicious but because it is also very light. It also looks most appealing!
Recipe Category: Breakfast
Keywords: Dessert, Strawberry, Berries, Fruit, Weeknight, < 4 Hours, Easy
Nutritional Information (Per Serving):
- Calories: 427.9
- Fat Content: 14.8g
- Saturated Fat Content: 6.9g
- Cholesterol Content: 324.9mg
- Sodium Content: 722.2mg
- Carbohydrate Content: 61g
- Fiber Content: 5.9g
- Sugar Content: 31g
- Protein Content: 14.3g
Servings: 4
Yield: 8 Berry Crepes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Milk |
| 3/4 | Flour |
| 1 | Salt |
| 1/2 | Water |
| 3 | Eggs |
| 1 | Nutmeg |
| 1 | Butter |
| 1 | Strawberry |
| 1 | Caster sugar |
| 1 | Milk |
| 1 | Vanilla extract |
| 250g | Sugar |
| 1/4 – 1/2 | Nutmeg |
| 3 | Eggs (for creme anglaise) |
| 75g | Sugar (for creme anglaise) |
Instructions:
-
Crepes:
- Place all crepe ingredients together and mix well.
- Allow to stand for 30 minutes.
- Make crepes in a heavy crepe pan.
- Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over the pan.
- When crepes begin to bubble, turn and cook the other side.
- Makes 10-12 crepes.
-
Berry Filling:
- While the crepe mixture is ‘standing’, combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes.
-
Creme Anglaise:
- Blend together all ingredients and put through a fine sieve to remove pips.
- Bring the milk to the boil with vanilla extract.
- Beat egg yolks and sugar until pale yellow.
- Pour milk over the eggs and blend.
- Return to low heat and, stirring constantly, thicken the sauce. Do not boil.
- The mixture is ‘thickened’ when it coats the back of a spoon.
- Cover sauce and chill in the fridge.
-
Assembly:
- Place generous spoonfuls of berries in the center of each crepe (dividing the mixture evenly amongst the crepes).
- Fold in the sides of each crepe to form a square ‘parcel’. Allow 2 ‘parcels’ per person.
- Spoon the Creme Anglaise on one side of a flat plate and the Strawberry Sauce on the other so that the two sauces just meet in the middle.
- Arrange the crepes gently on the sauce.
- Garnish each plate with a strawberry sliced in half.
- Voila!
