Recipe by Karin...
This recipe has proved very popular not only because is it delicious but because it is also very light. It also looks most appealing!
Top Review by chanceosunshine
This was excellent. I used a bag of frozen berries for the filling and they were perfect. I think you could cut back a bit on the sugar without hurting this dish. Thanks for the great recipe.
- 1 cup milk
- 3⁄4 cup flour
- 1 teaspoon salt
- 1⁄2 cup water
- 3 eggs
- 1 pinch nutmeg
- 1 tablespoon butter
- 1 pint strawberry
- 1 pint boysenberries
- 1 tablespoon caster sugar
- 250 ml milk
- 1⁄4-1⁄2 teaspoon vanilla extract
- 3 egg yolks
- 75 g sugar
Directions See How It's Made
- Place all crepe ingredients together and mix well.
- Allow to stand for 30 minutes.
- Make crepes in a heavy crepe pan.
- Spray crepe pan with cooking oil and pour in enough mixture to form a thin and even layer over pan.
- When crepes begin to bubble turn and cook other side.
- Makes 10-12 crepes.
- While the crepe mixture is'standing'combine the berries and sugar for the filling in a bowl and allow to stand for 20 minutes.
- Blend together all ingredients and put through a fine sieve to remove pips.
- Creme Anglaise-----------.
- Bring the milk to the boil with vanilla extract.
- Beat egg yolks and sugar until pale yellow.
- Pour milk over the eggs and blend.
- Return to a low heat and stirring constantly, thicken the sauce.
- Do not BOIL.
- The mixture is'thickened' when it coats the back of a spoon.
- Cover sauce and chill in the fridge.
- TO ASSEMBLE DESSERT-------------.
- Place generous spoonfuls of berries in the centre of each crepe (dividing the mixture evenly amongst the crepes).
- Fold in the sides of each crepe to form a square'parcel'.
- Allow 2'parcels' per person.
- Spoon the Creme Anglaise on one side of a flat plate and the Strawberry Sauce on the other so that the 2 sauces just meet in the middle.
- Arrange the crepes gently on the sauce.
- Garnish each plate with a strawberry sliced in half.