Three Berry Crepes with Creme Anglaise and Strawberry Sauce

Three Berry Crepes with Creme Anglaise and Strawberry Sauce

  • Prep Time: 40 mins
  • Total Time: 1 hrs 10 mins
  • Serves: 4,Yield: 8Berry Crepes

    • About This Recipe

    “This recipe has proved very popular not only because is it delicious but because it is also very light. It also looks most appealing!”

    Ingredients

    CREPES

  • 1cupmilk
  • 3/4 cupflour
  • 1teaspoonsalt
  • 1/2 cupwater
  • 3eggs
  • 1pinchnutmeg
  • 1tablespoonbutter

    • FILLING

  • 1pintstrawberry
  • 1pintboysenberries
  • 1tablespooncaster sugar

    • CREME ANGLAISE

  • 250mlmilk
  • 1/4-1/2 teaspoonvanilla extract
  • 3egg yolks
  • 75gsugar

    • Directions

  • Place all crepe ingredients together and mix well.
  • Allow to stand for 30 minutes.
  • Make crepes in a heavy crepe pan.
  • Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over pan.
  • When crepes begin to bubble turn and cook other side.
  • Makes 10-12 crepes.
  • While the crepe mixture is’standing’combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes.
  • Filling————-.
  • Blend together all ingredients and put through a fine sieve to remove pips.
  • Creme Anglaise———–.
  • Bring the milk to the boil with vanilla extract.
  • Beat egg yolks and sugar until pale yellow.
  • Pour milk over the eggs and blend.
  • Return to a low heat and stirring constantly, thicken the sauce.
  • Do not BOIL.
  • The mixture is’thickened’ when it coats the back of a spoon.
  • Cover sauce and chill in the fridge.
  • TO ASSEMBLE DESSERT————-.
  • Place generous spoonfuls of berries in the centre of each crepe (dividing the mixture evenly amongst the crepes).
  • Fold in the sides of each crepe to form a square’parcel’.
  • Allow 2’parcels’ per person.
  • Spoon the Creme Anglaise on one side of a flat plate and the Strawberry Sauce on the other so that the 2 sauces just meet in the middle.
  • Arrange the crepes gently on the sauce.
  • Garnish each plate with a strawberry sliced in half.
  • Voila!

    • Reviews

  • “This was excellent. I used a bag of frozen berries for the filling and they were perfect. I think you could cut back a bit on the sugar without hurting this dish. Thanks for the great recipe.”

  • “I used a Jar of Lingonberries and let the sauce seep through a regular strainer… Worked out perfect!These were gone real quick. Thank you thank you :O)”

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