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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.

Ingredients

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

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

Instructions

  1. In a saucepan, combine the strawberries, sugar (or SPLENDA®), water, and cornstarch. Cook over medium heat, stirring often.
  2. Once it begins to boil, continue cooking for another 1-2 minutes.
  3. 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.
  4. Remove the sauce from the heat and let it cool down.
  5. Add the eggs to a blender and start blending. Slowly pour in the hot milk while blending until mixed.
  6. Add the flour, baking soda, SPLENDA® (or sugar), salt, and oil to the blender, and blend until the batter is smooth.
  7. Heat a skillet over medium heat. Oil the pan by dipping a paper towel into oil and lightly brushing it on the skillet.
  8. 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.
  9. When the edges turn golden, carefully flip the crepe using a spatula and cook for a few more seconds.
  10. Continue with the rest of the batter, stacking the cooked crepes on a plate.
  11. Serve the crepes warm, topped with the homemade strawberry and raspberry sauce.

Notes

You can use different berries like blueberries, blackberries, or a mixed berry medley for the sauce.

For a dairy-free option, swap out the milk for almond or oat milk and use dairy-free butter or oil for the crepes.

If you prefer a low-sugar version, substitute the SPLENDA® Sugar Blend for your preferred sweetener.

Nutrition

Find it online: https://chocolatecoveredamy.com/crepes-with-strawberry-and-raspberry-sauce/