Monday, March 21, 2011

sunday sweets {berry crepes}

When combing through my pantry yesterday in search of something to bake, I realized there was a lack of chocolate. I generally don't have this problem as I try to keep the house stocked with enough chocolate to feed a small country, so I was at a bit of a loss. Luckily, Jacob reminded me that desserts can be made from other ingredients {I know, I was surprised too}.

These crepes are fairly easy and so delicious. They could be used as a sweet dessert or a Sunday brunch dish.

For the Crepes:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

In a large bowl mix together all wet ingredients {eggs, milk, water, butter}. Sift the flour into the mixture, add salt and whisk together until combined. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

For the berry topping:
1 cup mixed berries {we used raspberries, blueberries, and strawberries, but you could use whatever you like}
2 tablespoons honey
1/2 cup water
1 teaspoon cornstarch {or more if needed, this just thickens the mixture a bit}

Add berries, honey and water to a small saucepan. Cook down over medium heat until it forms a chunky paste. Take off heat, serve warm with added whole fruit when plating.

For the whipped cream:
1/2 cup heavy cream
1/8 confectionary sugar {more if you like}
1-2 tablespoons Domaine de Canton Ginger Liqueur {to taste}

Whisk together at a high speed until it forms stiff peaks.

To add a little more flavor we drizzled some Lavender Balsamic Vinegar over top {you can use regular}. Enjoy!

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