Why You’ll Love This Recipe

This crepe recipe is a favorite for many, and for good reason! The tender, thin crepes are made from scratch and are perfectly paired with the fresh and vibrant flavors of strawberry and raspberry sauce. The sweetness of the berries blends harmoniously with the slight hint of tartness, creating an irresistible combination. Plus, the recipe is simple, requiring only a few ingredients and can be prepped in advance. Whether you’re looking for a fun dessert or a special breakfast treat, this recipe is a crowd-pleaser.

Ingredients

For the Berry Sauce:

2 cups strawberries (frozen)
1 cup raspberries (frozen)
3/4 cup water
1 tsp lemon juice
1/3 – 1/2 cup SPLENDA® Sugar Blend (or 3/4 cup – 1 cup sugar)
1/4 cup cornstarch

For the Crepes:

2 large eggs
2 cups whole or 2% milk (hot)
1 cup all-purpose flour
1/2 tsp baking soda
1 Tbsp oil
1/2 Tbsp SPLENDA® Sugar Blend (or 1 Tbsp sugar)
1/2 tsp salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Berry Sauce:

In a saucepan, combine the strawberries, sugar (or SPLENDA®), water, and cornstarch. Cook over medium heat, stirring often.
Once it begins to boil, continue cooking for another 1-2 minutes.
Add the raspberries to the mixture and cook for an additional 30 seconds to 1 minute, just to heat through. Removing them at this point ensures the raspberries hold their shape.
Remove the sauce from the heat and let it cool down.

For the Crepes:

Add the eggs to a blender and start blending. Slowly pour in the hot milk while blending until mixed.
Add the flour, baking soda, SPLENDA® (or sugar), salt, and oil to the blender, and blend until the batter is smooth.
Heat a skillet over medium heat. Oil the pan by dipping a paper towel into oil and lightly brushing it on the skillet.
Pour about 1/4 cup of batter into the skillet, swirling the pan to spread the batter thinly across the surface. Cover the skillet with a lid and cook for 30-60 seconds, allowing steam to help cook the top.
When the edges turn golden, carefully flip the crepe using a spatula and cook for a few more seconds.
Continue with the rest of the batter, stacking the cooked crepes on a plate.

Serving:

Serve the crepes warm, topped with the homemade strawberry and raspberry sauce.

Servings and Timing

Servings: 12 crepes and sauce
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Fruit Variations: Instead of strawberries and raspberries, you can try using blueberries, blackberries, or even a mixed berry medley for the sauce.
Dairy-Free Option: Swap out the milk for almond milk or oat milk, and use a dairy-free butter or oil for the crepes.
Sweeteners: If you prefer a low-sugar version, you can substitute the SPLENDA® Sugar Blend for your preferred sweetener.

Storage/Reheating

Crepes: If you have leftover crepes, store them in an airtight container at room temperature for up to 1 day, or refrigerate them for up to 2-3 days. To reheat, gently warm them in a skillet or microwave.
Sauce: The berry sauce can be stored in an airtight container in the refrigerator for up to 5 days. Reheat it in a saucepan over low heat before serving.

FAQs

1. Can I make the crepe batter ahead of time?

Yes, you can prepare the batter and store it in the fridge for up to 2 days before using it.

2. Can I freeze the crepes?

Yes, you can freeze the crepes by stacking them with parchment paper in between each one and placing them in a freezer-safe bag. They’ll stay good for up to 2 months.

3. What’s the best way to flip crepes?

To flip the crepes, gently loosen the edges with a spatula, then carefully flip it over with your hands or spatula. The crepe will be delicate, so be gentle.

4. Can I use fresh berries instead of frozen?

Yes, you can use fresh strawberries and raspberries, though you may need to adjust the cooking time for the sauce slightly.

5. How do I prevent my crepes from sticking to the pan?

Make sure the pan is well-oiled before pouring in the batter. You can use a non-stick or stainless steel pan for best results.

6. Can I use a different type of sweetener for the sauce?

Yes, you can substitute the SPLENDA® Sugar Blend with other sugar substitutes like stevia or monk fruit sweetener.

7. How can I make the crepes thinner?

For thinner crepes, reduce the amount of batter you pour into the pan and tilt the pan immediately after adding the batter to spread it evenly across the surface.

8. How do I keep the crepes warm until serving?

You can cover the crepes with a kitchen towel and keep them warm in a low oven (around 200°F/95°C) or use a food warmer.

9. Can I serve the crepes with whipped cream?

Yes, adding whipped cream is a great option to complement the crepes and berry sauce.

10. Is this recipe gluten-free?

No, this recipe uses all-purpose flour, but you can substitute it with a gluten-free flour blend to make it gluten-free.

Conclusion

These crepes with strawberry and raspberry sauce are a delicious and versatile dessert that’s perfect for any occasion. The delicate crepes, paired with the fruity sauce, make for a treat everyone will love. Whether you make it for breakfast, brunch, or dessert, this recipe is guaranteed to impress!

Crepes with Strawberry and Raspberry Sauce

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Crepes with strawberry and raspberry sauce are a delightful and sweet dessert that combines delicate homemade crepes with a tangy berry sauce. The crepes are thin, light, and perfectly complemented by the rich and flavorful sauce.

Author: Amy
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 crepes and sauce
Category: Dessert
Method: Stovetop
Cuisine: French
Diet: Vegetarian

Instructions

In a saucepan, combine the strawberries, sugar (or SPLENDA®), water, and cornstarch. Cook over medium heat, stirring often.
Once it begins to boil, continue cooking for another 1-2 minutes.
Add the raspberries to the mixture and cook for an additional 30 seconds to 1 minute, just to heat through. Removing them at this point ensures the raspberries hold their shape.
Remove the sauce from the heat and let it cool down.
Add the eggs to a blender and start blending. Slowly pour in the hot milk while blending until mixed.
Add the flour, baking soda, SPLENDA® (or sugar), salt, and oil to the blender, and blend until the batter is smooth.
Heat a skillet over medium heat. Oil the pan by dipping a paper towel into oil and lightly brushing it on the skillet.
Pour about 1/4 cup of batter into the skillet, swirling the pan to spread the batter thinly across the surface. Cover the skillet with a lid and cook for 30-60 seconds, allowing steam to help cook the top.
When the edges turn golden, carefully flip the crepe using a spatula and cook for a few more seconds.
Continue with the rest of the batter, stacking the cooked crepes on a plate.
Serve the crepes warm, topped with the homemade strawberry and raspberry sauce.