Luscious fresh berries provide a tasty topping for golden light crepes in this springtime brunch or dessert dish.
This simple but elegant recipe delights with sweet spoonfuls of either one type of berry or a delicious combination. Whether fragrant bright red raspberries or juicy ripe blueberries or both, layers of berries transform crepes into a visual masterpiece that tastes as good as it looks. Plus with the antioxidant activity of blueberries, this treat is good for you, too.
Mixed berry and orange crepes recipe
8 crepes, use your favorite recipe or store bought
3 Tablespoons butter
2 cups mixed fresh berries: blueberries, blackberries, raspberries, strawberries
2 oranges, zested and sectioned
1/4 cup sugar
Stack crepes on a plate and cover with foil. Heat in a 300 degree oven for 10 minutes along with 4 serving plates
In a large sauté pan, melt butter. Add berries, orange sections, orange zest and sugar. Cover and sauté until the berries are softened and heated through and the sauce thickens, approximately 5 minutes.
To assemble, place crepe on a warm plate. In one corner of a crepe, spoon on 1/4 cup fruit mixture. Fold in 1/2 then again into 1/4. Repeat process serving two per person. Keep prepared crepes warm while assembling.
Serve with vanilla yogurt or whipped cream if desired.
Makes 4 breakfast or dessert servings
Nutrients per serving: Calories 361, calories from fat 135, fat 15 gms, saturated fat 8 gms, cholesterol 159 mg, sodium 333 mg, dietary fiber 4 gms, protein 7 gms