On Saturday we posted the recipe for a savory dish made from crêpes, and we told you that we liked the whole-wheat crêpes so much that we wanted to make a batch for a light dessert. We use the same technique of rolling up the crêpes and topping them with a sauce for dessert crêpes as we do for savory crêpes, and we use the same recipe, too; if you’ve mastered making crêpes, you can scratch this up in no time.
This recipe comes from all the people who run the research department here at Scratchin’ Central, but don’t let that worry you; this is a pretty easy recipe.
For the berries, use whatever kind is ripest or the best you can find. We used a mix of blackberries and blueberries, mainly because they were available at the store, but strawberries would be good, or cherries, or even peaches. If you choose a large fruit, cut it into pieces before making a fruit sauce. Oh, we went with a half-batch of crêpe batter, so we’d have about 8 to 10 crêpes — just perfect for two people.
Procedure in detail:
Preheat oven to 200°F. It will take a few minutes to cook up the crêpes and you’ll want to keep them warm.
Cook crêpes. Heat a 5-inch non-stick skillet over medium heat. When hot, wipe with canola oil. Add about 1/8 cup of batter to the pan and swirl it around to coat the bottom. Cook until the top is dry and the edges begin to curl, about 90 seconds. Flip and cook about another 30 seconds or until lightly browned.
Dust and roll. Place the crêpe on a plate and dust with confectioners’ sugar. Roll the crêpe and place seam side down. Place in the oven to keep warm while you make the remaining crêpes.
Make sauce. Place about half the berries and a bit of water in a saucepan over medium-low heat and cook, stirring occasionally, until the berries (or whatever fruit) burst and release their juices, about 7 minutes. We used only half, because we wanted some berries intact — these we’ll add in a bit.
Taste and sweeten. Give the berry sauce a taste and add sugar, if needed. If you have very ripe fruit, you might not need any sugar at all, but if it was picked less than perfectly ripe, you might have to add more than the tablespoon we recommend.
Add remaining berries. Toss in the remaining berries and continue cooking, stirring occasionally, until everything is heated through, about 3 to 5 minutes. Adding the berries in two additions allows us to make a sauce, and have nice intact berries, too.
Sauce crêpes. Remove the crêpes from the oven (careful, hot plate) and pour or spoon the berry sauce over the top. Dust with confectioners’ sugar and serve immediately.
Aren’t crêpes versatile? You can make them the star of a savory dish for a main, or use them for an easy, but elegant dessert. Once they’re rolled and topped with a quick sauce, it seems as though they should be harder to make, but remember, you’re making nothing more than thin pancakes. And, just as with pancakes, the first one or two might not quite turn out (our first crêpe is always a disaster), but once you get a rolling, you can churn out crêpes one right after the other. We like the combination of the whole-wheat with the berry sauce; the whole-wheat has a slightly nutty flavor, and, well, the berry sauce is basically fruit. For a light dessert, an easy five stars.