Try this yummy berry crepes recipes for a perfect Sunday brunch.
1 cup all-purpose flour
3/4 cup milk
1/4 cup water
2 tbsp granulated sugar
2 tbsp butter, melted
2 tsp vanilla
1/4 tsp salt
4 cups favourite mixed berries
4 tsp granulated sugar
2 tsp lemon juice
1 1/2 cups 35% cream
2/3 cup chocolate chips
1 tbsp granulated sugar
Place all crepe ingredients in a blender or food processor, and whirl to blend. Scrape down sides if you need to. Refrigerate while you're getting everything else ready.
If you're using strawberries, slice thinly. Place berries in a bowl along with sugar and lemon juice. Stir and let stand.
To make sauce: Place 1⁄2 cup (125 mL) cream and chocolate chips in a microwave-safe bowl. Microwave on medium high, stirring halfway through, until chips are mostly melted, 1-11⁄2 minutes. Remove from microwave and stir until completely melted.
Place remaining cream in a large bowl with sugar. Beat using electric mixer until soft peaks form. Refrigerate.
Lightly brush a medium non-stick frying pan with vegetable oil and set over medium heat. When it's hot (young kids will need adult help), add about 1⁄4 cup (50 mL) crepe batter to pan. Tilt pan so that batter spreads and covers the whole pan. Cook until golden, 1-2 minutes each side. Keep warm, covered, in oven.
Repeat with remaining batter. To serve: Place 1 crepe on dinner plate. Spoon about 1⁄3 cup (75 mL) berries over half of crepe; fold other half over to cover. Leave in a semicircle shape, or fold in half again to make a triangle. Top with dollop of whipped cream and drizzle of chocolate sauce. Repeat with remaining crepes.
Easy idea: Skip the chocolate sauce and serve crepes with maple syrup — they're delicious either way!
Make ahead: Stack cooled crepes between pieces of waxed paper, then wrap tightly in plastic wrap.
In 1 crepe with berries and sauce: 260 calories, 4 g protein, 17 g fat, 25 g carbs, 56 mg calcium
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