Food & Drink Magazine

Crepes with Raspberry Sauce

By Momfashionlifestyle @Fashnlifestyle

Crepes with Raspberry Sauce

Hello there. The other day I made one of my favorite breakfast recipes for my husband…. I grew up knowing, “Crepes”, as English Pancakes. My grandparents are from England and they used to prepare them, and then use sugar and fresh squeezed lemon juice as the filling. It is definitely an acquired taste! But today I’d like to share with you the recipe I used to use, as well as a wonderful raspberry sauce to fill and top them. {Remember the trick to the perfect crepe is twirling the pan with your wrist making the thinnest possible pancake… and when you flip try using a rubber baking spatula} It takes practice, but practice makes perfect Enjoy!

Crepes with Raspberry Sauce

Ingredients

  • 3 Eggs
  • 1 t. Salt
  • 1 1/2 t. Sugar
  • 1 C. Flour
  • 2 C. Milk
  • 4-5 T. Butter

Directions

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt and sugar; beat until smooth.
  2. Melt a little bit of the butter in frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Crepes with Raspberry Sauce

For the Raspberry Sauce:

Ingredients:

1 Pint fresh raspberries

1/4 C White Sugar

2 T Orange Juice

2 T. Cornstarch

1 C. Cold Water

Directions

  1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
  2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
  3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

Crepes with Raspberry Sauce

Crepes with Raspberry Sauce

Pour a little bit of the cooled sauce over crepe, then roll the crepe, drizzle a little more on top, and sprinkle with powdered sugar if desired! Enjoy!

Crepes with Raspberry Sauce


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