5 from 1 vote
Crepes with Strawberry and Raspberry Sauce | Let the Baking Begin!
Crepes with Strawberry and Raspberry Sauce
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

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

Course: Dessert
Cuisine: American
Keyword: crepe recipe
Servings: 12 crepes and Sauce
Calories: 151 kcal
Author: Marina | Let the Baking Begin!
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
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.