Crepe topped with Juicy Wild Berry Sauce

Serves 5
Prep Time 40 mins
Cooking 15 mins
Level medium


  • 180ml Milk
  • 120ml Water
  • 1 tbs Brown Sugar
  • 2 tsp Vanilla Extract
  • 2 Eggs
  • 140g Whole Wheat Flour
  • 150g Fresh Raspberries
  • 150g Fresh Blueberries
  • 150g Fresh Sliced Strawberries
  • 100g Sugar
  • 120ml Water
  • 1/4 tsp Ground Cinnamon
  • chocolate sauce
Place all crepe ingredients in a blender. Blend on high speed for a few seconds until completely smooth. Transfer batter to a measuring jug and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day). While the crepe batter chills, prepare the berry sauce. Place all sauce ingredients in a medium saucepan. Bring to a simmer over medium-high heat, then reduce to low and let it simmer, stirring occasionally until sauce is reduced and slightly thickened. Remove from heat and set aside.  Cook the crepe batter by heating a lightly-greased non-stick skillet over medium-high heat. Work in batches, about 60ml of batter in each batch. Cook 1-2 minutes on first side, then flip and cook an additional 1 minute on opposite side. Transfer to a serving plate and keep warm. Repeat with all remaining batter. Fold crepes into quarters. Serve immediately with warm berry sauce on top, and if using, drizzle some ready made chocolate sauce. Crepes are best if served immediately after making.

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