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Berry crepes with rosewater Chantilly cream

44

  • Prep Time30 mins
  • Total Time45 mins
  • Makes10 crepes
Berry crepes with rosewater Chantilly cream

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 2 eggs

  • 1 cup milk

  • 1/3 cup frozen raspberries, thawed and pressed through a sieve to remove seeds

  • 1/4 cup frozen wild blueberries

  • 1/4 cup blueberry jam

  • 1/2 cup plus 1 tbsp all-purpose flour

  • 2 tbsp unsalted butter, melted, plus more for frying

  • pinch of salt

Rosewater Chantilly Cream

  • 1 cup 35% cream

  • 1 tbsp granulated sugar

  • 1 tbsp rosewater

Garnish

  • Fresh blueberries

  • Maple syrup, (optional)

Instructions

  • COMBINE eggs, milk, berries and jam in a blender and purée on high until very smooth, 1 min. Add flour, butter and salt and whirl just until combined, 10 sec.

  • HEAT a medium non-stick frying pan or crepe pan over medium-low and brush lightly with melted butter.

  • POUR 1/4 cup batter into centre of pan. Lift pan from burner and tilt to spread a thin, even coating of batter. Cook until top is set, 2 to 3 min. Loosen edges with a spatula and flip carefully. Continue cooking, 1 min. Flip crepe onto a baking sheet and cover with kitchen towel. Repeat with remaining batter.

  • BEAT cream, sugar and rosewater in a large bowl with an electric mixer on medium until soft peaks form, about 5 min.

  • FILL crepes with chantilly cream and fresh blueberries, then transfer to a serving platter. Serve with maple syrup.


Chatelaine Basics: How To Make Crepes


Nutrition (per serving)

Calories 182, Protein 4g, Carbohydrates 14g, Fat 12g, Sodium 36mg.

Kitchen Tip: Use batter right away because the colour will fade as it sits. The heat must be low to prevent browning and keep the purple colour of the berry crepes.

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