Three Berry Crepes with Creme Anglaise and Strawberry Sauce

"This recipe has proved very popular not only because is it delicious but because it is also very light. It also looks most appealing!"
photo by MissTiff16 photo by MissTiff16
photo by MissTiff16
photo by MissTiff16 photo by MissTiff16
photo by MissTiff16 photo by MissTiff16
Ready In:
1hr 10mins
8 Berry Crepes




  • 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.
  • Filling-------------.
  • 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.
  • Voila!

Questions & Replies

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  1. 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.
  2. I used a Jar of Lingonberries and let the sauce seep through a regular strainer... Worked out perfect!These were gone real quick. Thank you thank you :O)


I live in New Zealand, I'm married and my husband and I have no children....but we do have a dog (Bruno the Poodle), and a cat (Gus the Birman)! Back in November 2000, I resigned from a 17yr career with Air New Zealand as a Purser. I am now working as a Private Investigator with my husband - having his own Investigation Company. The work is varied and at times very rewarding as I'm sure you can imagine! I have an absolute passion for shoes...what woman doesn't??!!!, and fashion generally, including that of Home Interiors and furnishings, and gardens. I enjoy, among many past-times, art, gardening, water ski-ing, power walking, and ofcourse...COOKING!!(and entertaining). I guess my pet peeve would be running late for an appointment somewhere! 10 minutes early = 10 minutes late with me!! So, ON time is VERY late!!! If I had a month off - no work, and no responsibilities I would buy 2 return airfares to Honolulu!! And spend 2 weeks on Waikiki Beach with my husband and 2 weeks at home in the kitchen!! And entertaining friends and family.
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