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