Berries and Creme Crepes
Berries and Creme Crepes
  1. 2 Del Monte Fresh Cut Mixed Berries, separated
  2. ¼ cup agave syrup
  3. 1 tsp cornstarch
  4. 1 tbsp lemon juice
  1. 2 cups all-purpose flour
  2. ½ teaspoon salt
  3. 2 cups almond milk
  4. 1 cup water
  5. 1 tablespoon butter, melted
  6. 4 large eggs
  7. Cooking spray
  8. Whipped topping, for finishing
  1. Combine flour and salt in a medium bowl.
  2. Place milk, 1 cup water, butter, and eggs in a blender and process until combined. Add flour mixture to blender; process until smooth. Cover and refrigerate 1 hour.
  3. In a small saucepan, combine half the mixed berries, agave syrup and cornstarch and bring to a boil. Mash the berries with the back of the spoon. Reduce heat and simmer 5 minutes or until thickened. Remove from heat and carefully stir in lemon juice. Set aside.
  4. Heat nonstick skillet over medium-high heat. Coat pan lightly with cooking spray. Remove pan from heat. Pour ¼ cup batter into pan, then swirl pan so batter covers pan with a thin film. Cook about 1 minute.
  5. Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready when it comes loose from the pan and is lightly brown. Turn crepe over and cook for about 30 seconds on the other side.
  6. Place crepe on a towel; cool completely.
  7. Repeat procedure with cooking spray and remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper or paper towels to prevent sticking.
  8. Smear a heaping tablespoon of whipped topping on one of the cooled crepes. Then top with two tablespoons of the prepared berry compote. Roll up the crepe and repeat.
  9. Top finished crepes with remaining berries and whipped topping. Enjoy!
Del Monte Fresh Produce N.A., Inc