Crepes with Strawberry and Raspberry Sauce
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
- 2 eggs large
- 2 cups whole or 2% milk hot
- 1 cups 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
How to make the Strawberry and Raspberry
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.
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 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.