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Crepes with Strawberry and Raspberry Sauce

These Crepes with Strawberry and Raspberry Sauce are super easy to make and beautiful to serve. The sauce is bright, fresh and delicious. You’ll want to serve it over everything (think ice cream, pancakes, waffles, etc.). Check out my hack for easy mixing of crepe batter 😉 You’re welcome!

Crepes topped with strawberry and raspberry sauce and lemons.
{I created this post as part of a sponsored series with Socialstars and SPLENDA® Brand; all opinions are my own. #SweetSwaps #SplendaSweeties}

Last Sunday we went out with my family for lunch after church and the little place that had a really unimpressive menu, had really impressive crepes. That inspired me to come home and make some homemade crepes with this glorious Strawberry and Raspberry sauce.

Crepes topped with fresh raspberries and lemons on a white decorative plate with strawberry and raspberry jam in a white decorative bowl.

I added a little bit of baking soda to the crepe batter which gave the crapes a lacy appearance. I also changed things up by adding hot milk to the batter, this made the batter easier to cook since it didn’t rip, and changed the texture of the crepes a bit in a very good way.

Crepes topped raspberry and strawberry jam and sweetened sour cream.

For the sauce I used SPLENDA® Brand sweetener in place of regular sugar, you know, just to lower the calorie count and no one even noticed the change!

Crepes topped with raspberry and strawberry jam and sweetened sour cream with fresh raspberries on a white plate.

Even though Strawberry and Raspberry Sauce alone are great already, but I just had to add a bit of sweetened sour cream, I’m kind of obsessed with sweetened sour cream when it comes to crepes, blinis, or pancakes. If you’ve never tried it with sweetened sour cream, you should 😉

Of course, crepes are not the only thing you can use this sauce with, as it would go pretty well with french toast, or even spread on a piece of bread, but definitely try this combination.

Crepes with Strawberry and Raspberry Sauce

Yield: 12 crepes, 4-6 servings

Ingredients for Strawberry and Raspberry Sauce:

  • strawberries, frozen
  • raspberry, frozen
  • water
  • SPLENDA® Sugar Blend OR sugar
  • corn starch

Splenda bag, lemon , frozen strawberries and raspberries in a bowl, and cornstarch in a bowl on a table.

How to make the Strawberry and Raspberry Sauce:

Combine the 2 cups strawberries, 1/3 – 1/2 cup SPLENDA® Sugar Blend OR 3/4 cup – 1 cup sugar, and 1/2 cup of water and 1/4 cups corn starch in a saucepan and cook over medium heat.

Cook for about a minute or two past boiling point, stirring often, then add the raspberries and just heat them through for another 30 seconds to 1 minute. Adding the raspberries at the end will allow to keep their shape a little better. Remove from heat and allow to cool.

Boiling strawberry and raspberry sauce in saucepan.

Ingredients for Lacy Crepes:

Yields: 12 crepes

  • eggs, large
  • whole or 2% milk, hot
  • all-purpose flour
  • baking soda
  • oil
  • SPLENDA® Sugar Blend
  • salt

How to make Crepes with Strawberry and Raspberry Sauce:

Add 2 eggs to the blender, cover with lid and start whizzing. Now open the little opening in the lid and pour in 1.5 cups hot whole milk as the blender is still going. Stop the blender and add 1 cup flour, 1/2 teaspoon baking soda, 1/2 tablespoon SPLENDA® Sugar Blend, 1/2 teaspoon salt and 1 tablespoons of oil, cover with lid and whiz until the mixture is smooth. The batter is ready to be used, but can be stored in the fridge for up to 2 days. 

To make the crepes, heat a crepe skillet, or a non stick skillet, or a stainless steel skillet through over medium heat. Take a paper towel, scrunch it up, dip it in oil, then brush all over the inside of the skillet being careful not to burn your fingers.

For a 9 inch skillet you will need about 1/4 cup batter. Pour the batter into the skillet and rotate the skillet to cover the bottom with crepe batter. Cover with the lid quickly and cook for about 30-60 seconds, the steam will speed up the cooking of the top side.

When the edges are somewhat golden, slip a spatula underneath and transfer to plate. Cook the rest of the crepes with the remaining batter.

Crepes topped with strawberry and raspberry sauce and sweetened sour cream and fresh raspberries on a white plate.

Check out these other Crepe recipes:

 

Crepes with Strawberry and Raspberry Sauce

Crepes with Strawberry and Raspberry Sauce | Let the Baking Begin!
5 from 1 vote

These sweet crepes are thin, delicate crepes made from scratch with the best strawberry and raspberry sauce.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: American
Keyword: crepe recipe
Calories: 151 kcal
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 crepes and Sauce

Ingredients

Ingredients for Berry Sauce

  • 2 cups strawberries frozen
  • 1 cup raspberry frozen
  • 3/4 cup water
  • 1 tsp
  • 1/3 - 1/2 cup SPLENDA® Sugar Blend OR 3/4 cup - 1 cup sugar
  • 1/4 corn starch

Ingredients for Crepes

Instructions

How to make the Strawberry and Raspberry

  1. Combine the 2 cups strawberries, 1/3-1/2 cup SPLENDA® Sugar Blend OR 3/4-1 cup sugar, and 1/2 cup of water and 1/4 cups corn starch in a saucepan and cook over medium heat.

  2. Cook for about a minute or two past boiling point, stirring often, then add the raspberries and just heat them through for another 30 seconds to 1 minute. Adding the raspberries at the end will allow to keep their shape a little better. Remove from heat and allow to cool.

How to make Crepes with Strawberry and Raspberry Sauce

  1. Add 2 eggs to the blender, cover with lid and start whizzing. Now open the little opening in the lid and pour in 2 cups hot whole milk as the blender is still going. Stop the blender and add 1 cup flour, 1/2 teaspoon baking soda, 1/2 tablespoon SPLENDA® Sugar Blend, 1/2 teaspoon salt and 1 tablespoon of oil, cover with lid and whiz until the mixture is smooth. The batter is ready to be used, but can be stored in the fridge for up to 2 days.

  2. To make the crepes, heat a crepe skillet, or a non stick skillet, or a stainless steel skillet through over medium heat. Take a paper towel, scrunch it up, dip it in oil, then brush all over the inside of the skillet being careful not to burn your fingers. For a 9 inch skillet you will need about 1/4 cup batter. Pour the batter into the skillet and rotate the skillet to cover the bottom with crepe batter. Cover with the lid quickly and cook for about 30-60 seconds, the steam will speed up the cooking of the top side. When the edges are somewhat golden, slip a spatula underneath and transfer to plate. Cook the rest of the crepes with the remaining batter.

Recipe Notes

Crepes can be made a day ahead and left covered at room temperature. It would be best to brush between each crepe with some butter as you cook and stack them, so it's easier to separate them, if you're not eating them right away.
The sauce can be made several days ahead and stored covered in refrigerator.

Nutrition Facts
Crepes with Strawberry and Raspberry Sauce
Amount Per Serving
Calories 151 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 31mg10%
Sodium 179mg8%
Potassium 127mg4%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 105IU2%
Vitamin C 17mg21%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Crepes with Strawberry and Raspberry Sauce | Let the Baking Begin!

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Angela

    Hi, when making the berry sauce in the ingredients you say to add 3/4 cup water but in the instructions you say to add 1/2 cup water. How much water should I add

    · Reply
  • Denise

    Your recipe says 2 cups of milk, but you then say to put only 1.5 cups milk into the blender. Where is the other 1/2 cup of milk ? Just a question. Oh and BTW: do you happen to live in SE Portland ? I might know the little crepe cafe you refer to, but haven’t yet tried ???? !! I happen to live in “Boring” !! though I consider myself anything BUT boring !!

    · Reply
    • Hi Denise,
      Sorry, you’re supposed to add 1.5 cups at first and then once the flour has been mixed in, you add the remaining 1/2 cup milk.
      The one I was referring to was Pig ‘N Pancake, is that the one you were thinking of?
      I have relatives that live in Boring and I love that it’s just outside the city, but close enough to all the hustle and bustle of the city.

      · Reply
  • Julia@Vikalinka

    These look absolutely glorious, Marina! I love crepes and strawberry sauce looks divine, even better with less sugar!

    · Reply
  • Tanya

    Wow, Marinochka! You’ve got some incredible photography skills! Thank you for the recipe!

    · Reply
  • Love that these are made with frozen berries so you can have these anytime of the year!

    · Reply
    • I love having stock of summer berries in the freezer, although by this time of the year the stock runs pretty low lol

      · Reply
      • Anna

        I absolutely love your website and recipes! Please do some research on splenda, as it is an artificial sweetner. Its made in the lab and is very, very harmful for us. It contains aspartame as well as other very harmful ingredients. It is way more harmful then sugar. Agave is the best alternative to sugar, even diabetics can use it without elevating their blood sugar levels. But please look at all the harmful side effects splenda and the rest of the artificial “chemical” sweeteners cause us.

        · Reply
  • YELENA

    Мариночка ты просто умничка!!!! Конфетка!!! Золотые ручки!!! Твои рецептики просто СУПЕР!!!

    · Reply

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