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Berry Crêpes with Custard Sauce Recipe

Berry Crêpes with Custard Sauce Recipe

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Berry Crêpes with Custard Sauce

Whisk your guests away with this elegant and Parisian brunch recipe. The creamy custard that tops these berried filled crêpes is light, airy, and very sweet.



  • 3 Tablespoons butter, divided
  • 4 eggs, preferably Safest Choice pasteurized egg(s)
  • 1 1/3 Cup whole milk
  • 2 Tablespoons granulated sugar
  • 1/2 Tablespoon salt
  • 1 Cup all-purpose flour
  • 3 Ounces mixed berries

For the Custard Sauce

  • 2/3 Cups granulated sugar
  • 2 Tablespoons butter
  • 6 eggs, preferably Safest Choice pasteurized egg yolks
  • 1/2 Teaspoon vanilla


Calories Per Serving389

Folate equivalent (total)98µg24%

Riboflavin (B2)0.4mg24.2%

    • For the Crepes:
    • 1 cup Milk
    • 2 large Eggs
    • 1 cup Flour
    • 3 tablespoons vegetable oil
    • 1/2 teaspoon salt
    • 1 tablespoon granulated sugar
    • 1/2 teaspoon vanilla
    • 6 tablespoons water
    • For the Berry Sauce:
    • 2 cups of frozen mixed berries (raspberries, blueberries, blackberries)
    • 2 tablespoons brown sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup water
    1. Put the frozen berries, sugar, water, and vanilla into a small pot and simmer on medium heat until all of the berries break down and melt together into a sauce-like consistency. This will take about 15-20 minutes. Mix all of the dry and wet ingredients for the crepes together with a wisk until well blended and smooth. Heat a medium-sized pan to medium heat and cover the pan lightly with butter or vegetable oil. Once heated, spoon out the batter into the pan. Spread the batter out so each crepe is about palm-size and circular. Once the crepe looks lighter in color and dry/cooked, flip the crepes and do the same on the other side. You can cook until a little bit browned too, depending on what consistency you prefer. Once you finish cooking the crepes, plate them and spoon the berry mixture over each crepe and serve. You can dust with powdered sugar as well.

    These Mixed Berry Cream Cheese Crepes feature…

    • Buttery, lacy homemade crepes
    • A silky, tangy lemon cream cheese filling
    • A homemade triple berry sauce for topping

    • 2 tablespoons frozen grape juice concentrate, thawed
    • 1 cup blackberries
    • ½ cup chopped strawberries
    • ½ cup blueberries
    • 4 eggs
    • ⅓ cup heavy cream
    • ¼ cup milk
    • 1 teaspoon white sugar
    • 3 tablespoons rice flour
    • ½ teaspoon baking powder
    • ¼ tablespoon ground cinnamon
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground allspice

    To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.

    Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.

    Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.


    To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter. Slowly whisk the egg mixture into the flour mixture until smooth.

    In a heavy small saute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat. Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat. Cook for 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute. Repeat with remaining batter. Keep the crepes warm while preparing the rest of the dessert.

    To make the Blueberry Filling: Heat the jam in a small pan over low heat or microwave until warm and syrupy. Whisk in the lemon juice and set aside.

    To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg. Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while assembling the crepes.

    To assemble: Spread some of the blueberry filling in a line down the center of each crepe and roll up. Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top. Sprinkle with confectioners' sugar and serve.

    Pro Cookshop

    Today I have an absolutely delectable dessert! Personally, I love anything made with blueberries – whether it’s pie, smoothies, or cake! Yum!! So when I ran across this gorgeous looking dessert, my heart actually skipped a beat.

    These mouth-watering Blueberry Lemon Crepes with Custard Sauce are just what the name suggests. The crepes and custard sauce are made with your basic ingredients, and the filling is simply blueberry jam or preserves and lemon. The crepes are arranged by placing a bit of Custard Sauce on the plate, and then the Crepes, and topped with confectioner’s sugar! With such a lovely presentation, these Blueberry Crepes would be a wonderful end to an intimate dinner party.

    Blueberry Lemon Crepes with Custard Sauce

    If you need a little help with the preparation, there is a video in the link to the recipe

    Total Time: 50 minutes
    Prep: 30 minutes
    Cook: 20 minutes
    Yield: 4 servings
    Level: Intermediate

    Recipe Notes for Blueberry Lemon Curd Crepes:

    All three of these recipes are quick and easy and can be made ahead. Several days if you want to! All you need is about 10 minutes to make each one of these recipes. The lemon curd needs cool down time. The blueberry sauce will need to cool to room temperature. Making these ahead will ensure a quick meal!

    The most daring recipe of the three is the lemon curd. The recipe I use has turned out perfect each time I&rsquove used it. I refer you to its original recipe for notes on how to make it. It&rsquos easy, really! There is some cool down waiting, so make the lemon curd ahead at least an hour or so. It needs to cool to set up properly! I made mine the night before and let it set up overnight.

    I made the blueberry sauce almost jam-like for this recipe by just adding a bit more cornstarch in the recipe. The stickier consistency helps the sauce stay in the crepes where you want it!

    For your convenience I have copied all three recipes into the printable. If you find that much instruction in one place overwhelming, you may wish to make each recipe from their original post.

    Lemon Curd: make this recipe, as directed, ahead of time, to allow cool down and set up time.

    Blueberry Sauce: Make this recipe as directed, a little ahead to allow some cool down time. Slightly increase cornstarch to thicken sauce to jam-like consistency.

    Sweet Crepes: Make this recipe as directed, but substitute maple syrup for the sugar in the same amount.

    You will notice, I made whipped cream to go on our Blueberry Lemon Curd Crepes.

    To make a batch like I did:

    • whisk 1 Cup heavy whipped cream and 1 Tablespoon maple syrup together until the whipped cream is thick.
    • Dollop on as much as you like on top of the crepes! Garnish with a splash of maple syrup if desired.

    Blueberry Lemon Curd Crepes topped with whipped cream and a touch of Maple syrup.


    Add all the berries and sugar and into a small saucepan.

    Bring to a boil, then reduce the heat to low to maintain a gentle simmer.

    Meanwhile preheat a 10-inch nonstick skillet over medium or medium-low heat until hot.

    Whisk together all the crepes ingredients in a large mixing bowl until well blended.

    Pour ¼ cup of the batter into the hot skillet, tilt the pan to spread the batter evenly and cover the pan completely.

    Cook until the crepe sets and bubbles about 2 minutes.

    Turn and continue to cook for another 2 minutes until slightly browned in spots.

    Keep the crepes warm on a plate and cover with another plate or a clean tea towel.

    Step 1: Materials & Tools

    Notes on crepes ingredients

    3 eggs (The best eggs are usually smaller eggs, don't use jumbo eggs in this dish. Jumbo eggs are usually from older chickens. Eggs from older chickens release water quicker and don't do a good job holding a crepe's structure. Actually, try to always use smaller eggs, because they really make a difference in all sorts of cooking.)

    1 cup whole milk (A good quality whole milk will give your crepes a better texture. If you're worried about fat, it is possible to replace the milk with 1% milk, but the taste will suffer!)

    3 tablespoons melted butter (Again if you're worried about fat, I give you permission to leave this out.)
    1/8 teaspoon salt (This can be left out to, but at a cost to flavor.)
    3/4 cup cornstarch
    1.5 tablespoon Grand Marnier (This can be left out too, but for god's sake! What's the point? I some times use whisky in place of Grand Marnier.)

    Notes on fruit sauce ingredients

    1 cup blueberries (Other fruit can work here. Take a look at step 6 for possible variations)
    1/3 cup brown sugar
    1/8 teaspoon salt
    1/8 teaspoon vanilla extract
    1 tablespoon butter

    Cheese Filling
    1 8ox box of cream cheese (This can be omit, but adds a pleasant salty flavor.)
    1 8oz container of Mascarpone (This is a little expensive. It is possible to make this recipe with cream cheese only.)

    Non stick frying pan
    Measuring spoons
    Measuring cups
    Mason Jar
    Knife and cutting board if you are going to use stone fruit
    Heat resistant spatula

    Crepes with Berry Sauce

    Combine the flour and powdered sugar in a bowl. Mix the egg and the milk together and add to the flour, stirring constantly. Add the salt, vanilla and cognac. Heat the clarified butter in a pan and fry four thin crepes from the batter. Keep the crepes warm in the oven at 50 to 70°C (approximately 120-150°F).

    For the berry sauce, rinse fresh berries or thaw frozen berries and simmer with crème de cassis and powdered sugar for three to four minutes. Juice the lemon and add to the berries. Remove from heat and allow to cool, then pour onto plates.

    To flambé, juice the oranges and the remaining lemon, then simmer together with the orange liqueur in a saucepan. Add the forest fruit jam and simmer until warm. Cut the crepes into quarters, and place over the sauce on the plates. Pour the brandy over it and set fire. Serve immediately.

    Watch the video: Custard sauce using custard powder. Basic custard saucecustard sauce without egg. (May 2022).