Crepes with Strawberry and Raspberry Sauce

Crepes with Strawberry and Raspberry Sauce | Let the Baking Begin!{I created this post as part of a sponsored series with Socialstars and SPLENDA® Brand; all opinions are my own. #SweetSwaps #SplendaSweeties}

Last Sunday we went out with my family for lunch after church and the little place that had a really unimpressive menu, had really impressive crepes. That inspired me to come home and make some homemade crepes with this glorious Strawberry and Raspberry sauce.

Crepes with Strawberry and Raspberry Sauce | Let the Baking Begin!

I added a little bit of baking soda to the crepe batter which gave the crapes a lacy appearance. I also changed things up by adding hot milk to the batter, this made the batter easier to cook since it didn’t rip, and changed the texture of the crepes a bit in a very good way.

Crepes with Strawberry and Raspberry Sauce | Let the Baking Begin!

For the sauce I used SPLENDA® Brand sweetener in place of regular sugar, you know, just to lower the calorie count and no one even noticed the change!

Crepes with Strawberry and Raspberry Sauce | Let the Baking Begin!

Even though crepes with the strawberry sauce alone are great already, but I just had to add a bit of sweetened sour cream, I’m kind of obsessed with sweetened sour cream when it comes to crepes, blinis, or pancakes. If you’ve never tried it with sweetened sour cream, you should 😉

Of course, crepes are not the only thing you can use this sauce with, as it would go pretty well with french toast, or even spread on a piece of bread, but definitely try this combination.

Crepes with Strawberry and Raspberry Sauce

Yield: 12 crepes, 4-6 servings

Ingredients for Berry Sauce 
2 cups strawberries, frozen
1 cup raspberry, frozen
3/4 cup water
1 tsp
1/3 – 1/2 cup SPLENDA® Sugar Blend OR 3/4 cup – 1 cup sugar
1/4 corn starch

Crepes with Strawberry and Raspberry Sauce | Let the Baking Begin!How to make the Strawberry and Raspberry 

Combine the 2 cups strawberries, 1/3 – 1/2 cup SPLENDA® Sugar Blend OR 3/4 cup – 1 cup sugar, and 1/2 cup of water and 1/4 cups corn starch in a saucepan and cook over medium heat.
Crepes with Strawberry and Raspberry Sauce | Let the Baking Begin!

Cook for about a minute or two past boiling point, stirring often, then add the raspberries and just heat them through for another 30 seconds to 1 minute. Adding the raspberries at the end will allow to keep their shape a little better. Remove from heat and allow to cool.

Strawberry and Raspberry Sauce | Let the Baking Begin!

 

Ingredients for Lacy Crepes
Yields: 12 crepes

2 eggs, large
2 cups whole or 2% milk, hot
1 cups all purpose flour
1/2 tsp baking soda
1 Tbsp oil
1/2 Tbsp SPLENDA® Sugar Blend
1/2  tsp salt

How to make Crepes with Strawberry and Raspberry Sauce 

Add 2 eggs to the blender, cover with lid and start whizzing. Now open the little opening in the lid and pour in 1.5 cups hot whole milk as the blender is still going. Stop the blender and add 1 cup flour, 1/2 teaspoon baking soda, 1/2 tablespoon SPLENDA® Sugar Blend, 1/2 teaspoon salt and 1 tablespoons of oil, cover with lid and whiz until the mixture is smooth. The batter is ready to be used, but can be stored in the fridge for up to 2 days. 

To make the crepes, heat a crepe skillet, or a non stick skillet, or a stainless steel skillet through over medium heat. Take a paper towel, scrunch it up, dip it in oil, then brush all over the inside of the skillet being careful not to burn your fingers. For a 9 inch skillet you will need about 1/4 cup batter. Pour the batter into the skillet and rotate the skillet to cover the bottom with crepe batter. Cover with the lid quickly and cook for about 30-60 seconds, the steam will speed up the cooking of the top side. When the edges are somewhat golden, slip a spatula underneath and transfer to plate. Cook the rest of the crepes with the remaining batter.

Crepes with Strawberry and Raspberry Sauce

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Serves: 12 crepes and Sauce

Ingredients

Ingredients for Berry Sauce

  • 2 cups strawberries, frozen
  • 1 cup raspberry, frozen
  • ¾ cup water
  • 1 tsp
  • ⅓ - ½ cup SPLENDA® Sugar Blend OR ¾ cup - 1 cup sugar
  • ¼ corn starch

Ingredients for Crepes

  • 2 eggs, large
  • 2 cups whole or 2% milk, hot
  • 1 cups all purpose flour
  • ½ tsp baking soda
  • 1 Tbsp oil
  • ½ Tbsp SPLENDA® Sugar Blend or 1 Tbsp sugar
  • ½ tsp salt

Instructions

How to make the Strawberry and Raspberry

  1. Combine the 2 cups strawberries, ⅓ - ½ cup SPLENDA® Sugar Blend OR ¾ cup - 1 cup sugar, and ½ cup of water and ¼ cups corn starch in a saucepan and cook over medium heat.
  2. Cook for about a minute or two past boiling point, stirring often, then add the raspberries and just heat them through for another 30 seconds to 1 minute. Adding the raspberries at the end will allow to keep their shape a little better. Remove from heat and allow to cool.

How to make Crepes with Strawberry and Raspberry Sauce

  1. Add 2 eggs to the blender, cover with lid and start whizzing. Now open the little opening in the lid and pour in 1.5 cups hot whole milk as the blender is still going. Stop the blender and add 1 cup flour, ½ teaspoon baking soda, ½ tablespoon SPLENDA® Sugar Blend, ½ teaspoon salt and 1 tablespoons of oil, cover with lid and whiz until the mixture is smooth. The batter is ready to be used, but can be stored in the fridge for up to 2 days.
  2. To make the crepes, heat a crepe skillet, or a non stick skillet, or a stainless steel skillet through over medium heat. Take a paper towel, scrunch it up, dip it in oil, then brush all over the inside of the skillet being careful not to burn your fingers. For a 9 inch skillet you will need about ¼ cup batter. Pour the batter into the skillet and rotate the skillet to cover the bottom with crepe batter. Cover with the lid quickly and cook for about 30-60 seconds, the steam will speed up the cooking of the top side. When the edges are somewhat golden, slip a spatula underneath and transfer to plate. Cook the rest of the crepes with the remaining batter.

Notes

Crepes can be made a day ahead and left covered at room temperature. It would be best to brush between each crepe with some butter as you cook and stack them, so it's easier to separate them, if you're not eating them right away.
The sauce can be made several days ahead and stored covered in refrigerator.

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Crepes with Strawberry and Raspberry Sauce | Let the Baking Begin!

Crepes with Strawberry and Raspberry Sauce | Let the Baking Begin!

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