Recipes Breakfast Berry Crepes With Orange Sauce

photography by Two Eagles Marcus


Berry Crêpes with Orange Sauce
Sauce for 4 servings

1 cup fresh blueberries
1 cup sliced strawberries
1 T sugar
1 – 8oz. package of cream cheese, softened
¼ cup of honey
¾ cup of fresh orange juice
8 – 6 ½ to 7 inch crêpes

Combine the blueberries, strawberries and the sugar in a small bowl; set aside.
Prepare the orange sauce by beating the cream cheese and honey until light; slowly beat in the orange juice.

Spoon about ½ cup of the berry mixture into the center of 1 crêpe. Spoon about 1 Tablespoon of the sauce over the berries. Roll the crêpe up and place on a serving platter.

Repeat with the remaining crêpes. Pour the remaining sauce over the crêpes.

Makes 16 crêpes

¾ cup all-purpose
3 eggs
1 cup milk
3 T butter, melted
½ t. salt

Combine flour, eggs, milk, butter and salt blender or food processor. Cover; process until combined. Cover and refrigerate at least 1 hour.

Brush a 7-inch skillet with oil. Place over medium heat until hot. Add 3 Tablespoons of crêpe batter, tilting the skillet to cover the bottom evenly. Cook until it is golden brown on the bottom (go ahead and gently take
a peak); turn it over and cook until browned on the underside.

Stack the crêpes between waxed paper squares to prevent them from sticking together. Repeat with the remaining batter, oiling the skillet anew occasionally.

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