Today is my blog’s 3rd birthday. To celebrate, I thought I would go to France. Either that or, you know, have a cup of tea and blog about crepes. Crepes are always nice…
They are quite impressive and easy to make. Perfect for Easter Sunday even. The whipped cream and berries can be made ahead of time and placed in the fridge. The crepes can be made early in the morning and covered to keep nicely. Such a happy, fancy dessert and so very, well, French.
For the crepes:
- 1 cup milk
- 4 large eggs
- 1 cup flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
Place ingredients in blender in order listed. Blend until it becomes a lovely, thin creamy batter.
Turn burner for crepe pan (non-stick crepe pan recommended) to just above low heat. Get 1/3 measuring cup ready. Place about 1/4 teaspoon of butter in pan (optional with a non-stick pan). Melt & spread butter around.
Crepes should be very thin. Allow to cook until top is done, then flip upside-down on to parchment paper. Place parchment paper in between crepes. This recipe makes about 8 crepes – depending on the size of your crepe pan.
For the whipped cream:
- 2 cups heavy whipping cream
- 1/2 cup of powdered sugar
- 1 teaspoon vanilla extract
To make whipped cream, whip heavy cream in a very clean mixing bowl until it has soft peaks. Add powdered sugar and vanilla and mix again until it has stiff peaks.
Place whipped cream in middle of crepe as pictured above.
Roll crepe gently until completely rolled. Place on plate. If desired, use a decorating bag with a large border tip to decorate top of crepes with whipped cream as well.
For berry topping:
Rinse & then mix a small container each of blueberries, raspberries, strawberries (sliced) and blackberries in a large bowl. Gently stir in about 1/2 cup of sugar. Allow berries to rest for about 20 minutes, until sugar draws out the delicious juices. Top crepes with berry mixture.