Yield | 10-15 Crepes | 2 cups sauce | 10 minutes active prep time | 2 hours inactive prep time | 15 minutes cook time | Watch Video Tutorial Here
For the Sauce:
1 cup strawberries, stems removed and sliced in half
1/2 cup blueberries
1 banana, sliced into 1/4-inch rounds
1 orange, juice and 1 teaspoon zest
2 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon water
For the Crepes
3/4 cups water
3/4 cups whole milk
3 large eggs
1 (1/3) cups flour
1 tablespoon sugar
1 tablespoon pure vanilla extract
5 tablespoons unsalted butter, melted
Cooking spray, for cooking
Combine the strawberries, blueberries, banana, orange juice and zest, and sugar; mix well. Set aside.
Combine ingredients in a blender and blend until smooth, about 1 minute. Stir the batter well with a rubber spatula, lifting any dry parts. Refrigerate for at least 1 hour up to 2 hours to let the batter rest. Remove the batter from the refrigerator and give a vigorous stir. The liquid will separate from the dry goods while in the refrigerator so don't be alarmed!
Heat a 9-inch non-stick skillet over medium-high heat. Spray with cooking oil and pour about 1/4 cup batter into the center of the pan, rotating the pan in a circular motion to ensure that the entire surface of the pan is covered with batter. Add more if necessary. Cook on each side until slightly brown, about 2 minutes. Repeat until all the batter is used. Or store leftover batter in the refrigerator up to 2 days.
For the Sauce
In a medium skillet over medium-high heat, cook fruit until they begin to burst and bubble. In a small bowl, mix the cornstarch with water using a fork. Slowly add the cornstarch mixture to the fruit and bring to a gentle bowl, stirring frequently. Reduce to low heat and stir until the sauce thickens.
To serve, fold each crepe over twice to create a triangle and drizzle with sauce.
Cook with soul. Eat with pleasure!
- It's important to let the batter rest before cooking, otherwise the crepes will be tough.
- Try stuffing crepes with more fresh fruit or Nutella! Yum :)