Three Berry Crepes with Creme Anglaise and Strawberry Sauce

Recipe by Karin...
READY IN: 1hr 10mins




  • 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!