Three Berry Crepes with Creme Anglaise and Strawberry Sauce
Delight your taste buds with these elegant Three Berry Crepes with Crème Anglaise and Strawberry Sauce, a show-stopping dessert that combines delicate French crepes, a trio of fresh berries, and two luscious sauces. The crepes are buttery and tender, made from a simple batter of pantry staples, while the juicy medley of strawberries, blueberries, and raspberries adds a burst of natural sweetness. The silky Crème Anglaise, infused with aromatic vanilla, provides a creamy contrast, perfectly complemented by a vibrant homemade strawberry sauce crafted with fresh berries and a hint of lemon. Ideal for brunches, special occasions, or indulgent desserts, this recipe is a masterpiece of flavor and texture. Serve each crepe beautifully folded or rolled, topped with the sauces and garnished with extra berries for a presentation as stunning as it is delicious. Keywords: Three Berry Crepes, Crème Anglaise, Strawberry Sauce, fresh berries, elegant dessert, French crepes recipe.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 1.25 cups Milk
- 2 Large eggs
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 cup Fresh strawberries (sliced)
- 1 cup Fresh blueberries
- 1 cup Fresh raspberries
- 1 cup Heavy cream
- 1 cup Whole milk (for Creme Anglaise)
- 4 Egg yolks
- 0.25 cup Granulated sugar (for Creme Anglaise)
- 1 teaspoon Vanilla bean or vanilla extract
- 2 cups Strawberries (for sauce, hulled and chopped)
- 0.25 cup Granulated sugar (for sauce)
- 1 tablespoon Lemon juice
Instructions
In a mixing bowl, combine the flour, sugar, and salt for the crepes.
Whisk in the milk, eggs, melted butter, and vanilla extract until smooth. Let the batter rest for 20 minutes.
Heat a non-stick skillet over medium heat. Lightly grease with butter. Pour about 1/4 cup of crepe batter into the skillet and swirl to coat evenly. Cook for 1-2 minutes until the edges lift easily, then flip and cook for another 30 seconds. Repeat with the remaining batter and set the crepes aside.
To make the Creme Anglaise, heat the milk and cream in a saucepan until just simmering. In a bowl, whisk the egg yolks and sugar together until pale and thick.
Slowly pour the heated milk mixture into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Stir in vanilla extract and strain into a clean bowl to cool.
For the strawberry sauce, combine the chopped strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the strawberries break down, about 10 minutes. Blend until smooth and strain for a silky sauce, if desired.
To assemble, fill each crepe with a mixture of fresh strawberries, blueberries, and raspberries. Fold or roll the crepes and place on serving plates.
Drizzle the crepes with the strawberry sauce and spoon over the Creme Anglaise. Garnish with additional fresh berries, if desired, and serve immediately.
Nutrition Facts
Calories |
2910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1464 mg | 488% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 320.2 g | 116% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 196.0 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 10.3 mcg | 51% | |
| Calcium | 942 mg | 72% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2161 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
