- 16 oz. frozen berry blend (I used one consisting of blueberries, strawberries, and blackberries)
- 1-2 tsp. freshly grated ginger
- ½ c. granulated sugar
- 2 tsp. cornstarch mixed with 2-3 T. cold water
- 1 c. flour
- ¾ c. milk
- ¾ c. water
- 3 eggs
- 2 T. butter, melted and cooled
In a shallow pan, combine the frozen berries, grated ginger, and granulated sugar. Heat the pan over medium heat until the mixture is softened and bubbly. When the mixture is simmering, mix the cornstarch and cold water and stir it into the pan and continue cooking until the mixture thickens into a spoonable sauce. Remove from the heat and keep warm.
In a blender, combine the remaining ingredients (flour through melted and cooled butter) and blend until a thin batter forms. Heat a small nonstick skillet or crepe pan over medium-low heat until warm. Spray the pan lightly with cooking spray and add about ⅓ cup of the bater to the pan, lifting it and tilting it to fully cover the bottom of the pan evenly with the batter. Cook for 2 minutes before carefully flipping the crepe using a silicone spatula and cooking the crepe an additional 1-2 minutes or until fully cooked. Continue this process until all of the batter has been made into crepes.
To serve, spoon about ¼ cup of the sauce into each of the crepes and fold the crepes around the filling. You can sprinkle powdered sugar or dollop whipped cream over the top, but I love them just with the fruit and crepes.
- Yields: 4 servings
- Preparation Time: 30 minutes