Mixed Berry Crepes
Prep Time
30mins
Time to Table
1hr
Servings
8
Ingredients
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 cup 2% milk
- 1/4 cup water
- 1/4 cup butter, melted
- 2 eggs
- 2 cups mixed berries such as sliced strawberries, blueberries, and raspberries
- 3/4 cup strawberry syrup
- 1 cup Daisy Sour Cream
- 3 tablespoons powdered sugar
Tips
Save Some Time
Crepes may be prepared ahead of time or purchased ready-made. To store crepes prepared ahead of time, place them in zip-top plastic bag with waxed paper between crepes. Store the crepes up to 2 days in the refrigerator.
Cooking Tip
Perfect Picks: When picking berries, look for bright colors, natural shine, and fresh-looking green caps.
Ingredients
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 cup 2% milk
- 1/4 cup water
- 1/4 cup butter, melted
- 2 eggs
- 2 cups mixed berries such as sliced strawberries, blueberries, and raspberries
- 3/4 cup strawberry syrup
- 1 cup Daisy Sour Cream
- 3 tablespoons powdered sugar
Tips
Save Some Time
Crepes may be prepared ahead of time or purchased ready-made. To store crepes prepared ahead of time, place them in zip-top plastic bag with waxed paper between crepes. Store the crepes up to 2 days in the refrigerator.
Cooking Tip
Perfect Picks: When picking berries, look for bright colors, natural shine, and fresh-looking green caps.
Directions
- In a medium bowl, combine flour, sugar, milk, water, melted butter, and eggs. Whisk the mixture until smooth (there may be small bits of butter that aren’t mixed in). Cover batter and refrigerate for 30 minutes. Lightly coat an 8-inch nonstick skillet with additional butter or nonstick spray; heat over medium heat.
- Spoon slightly less than 3 tablespoons of batter in the center of the pan; tilt and rotate pan to cover entire bottom of the pan (about 6 inches). Cook until the top is dry and the edges are starting to brown.
- Loosen the edges with small rubber scraper or spatula. Flip the crepe over to brown the other side. Carefully slide the scraper under the crepe and remove to a clean plate.
- Repeat with the remaining batter, making about 16 crepes. Stack crepes with squares of waxed paper between layers. In a medium bowl, combine the berries and syrup.
- In a small bowl, combine the sour cream and powdered sugar. To serve the crepes, spoon about 1/4 cup berries in each crepe and fold in quarters, so berries are in one quarter. Place 2 on each dessert plate and top with sour cream topping.
- Calories:319
- Cholesterol:84
- Dietary Fiber:1
- Protein:5
- Sodium:56
- Total Carbohydrate:46
- Total Fat:12
