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

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

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About: Recipe and photo courtesy of the Chilean Fresh Fruit Association.

Original publication date: March 30, 2010

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