Crepes with Berry Sauce

November 1, 2012 | No Comments

Crepe with Berry Sauce

I remember the first time I ate crepes. I was at Cape May, New Jersey, and they were lemon sugar crepes. My family spent Summer’s in Cape May, all through my childhood. There is something to this day about crepes, that summons my inner child and makes me feel youthfully carefree, happy, and warm inside.

Crepe Batter

I left New Jersey in 2001, and sadly have only been back one time since. I have not been back to Cape May, in over twenty years, and I am shocked by pictures I see in the news of the Jersey shore. My memory of my second home was a quaint, beautiful, happy,  safe Victorian town. The destruction, and devastation, the loss of lives, family homes, businesses, memories, traditions, fill me with a deep, soulful grief. My heart goes out to the millions of people, up and down the East Coast, who have, and are feeling, and living in the wake of Hurricane Sandy.

Berry Sauce

This was Georgia’s Birthday weekend breakfast. It was an overcast day, but I did my best to take some pictures, of the crepe making process.


The first crepe is always the crepe to learn with. You learn how to adjust your temperature. You learn when to carefully flip the crepe over. You learn how much berry sauce to add and how to fold the crepe. Most importantly, you will learn that you will need to double the recipe next time you make them.

Crepe with Berry Sauce

I usually add enough berry sauce to generously cover the center of the crepe.

Crepe Fold Once

I make one fold, and tuck in the berries.

Crepe Fold Twice

I make the second fold over the first.

Crepe Turned Over

I then carefully flip the crepe over.

Crepe with Berry Sauce

The finishing touch is the generous spoonful of berry sauce. You can also dust the top with powdered sugar, but my family and I think they are sweet enough. In fact, Marjie and Georgia had three crepes each. Of course, we never remember to double the recipe, so with that said, Dominic and I sneak mouthfuls of crepes, in between making them for our hungry girls.

These crepes are just the basic crepe batter Dominic has been using since the CIA. It is also all over the internet as well as Fanny Farmer Cookbook. Feel free to experiment and make it sweet or savory. I dream about these crepes filled with freshly foraged mushrooms sauteed in butter. I would then stuff them full of Gruyere cheese, and a fresh grating of nutmeg, and bake them until the cheese is melted and becomes one with the mushrooms. Please also try these crepes  filled with a sprinkle of sugar and a fresh squeeze of lemon, they are delightful this way.

Crepes with Berry Sauce
Recipe type: Breakfast
Author: Jillian
Serves: 8-10
  • 2 large eggs
  • 1 cup milk(I used 1% Organic)
  • 2 Tbsp unsalted butter, melted
  • 1 cup flour
  • 1/2 tsp sea salt
  • 2 cups any kind of berry( I used blueberries and raspberries in this batch)
  • 1 Tbsp sugar(I used organic cane), or local honey
  • 1 tsp vanilla extract
  • 1 squeeze fresh lemon juice
  1. Beat eggs with whisk in medium bowl
  2. Add milk to eggs and whisk
  3. Add melted butter and whisk
  4. Whisk together flour and sea salt in small bowl
  5. Add flour and sea salt to wet ingredients and whisk well until batter is smooth
  6. Let sit for 1/2 hour
  7. Adjust 1 burner to medium heat
  8. Scoop a scant(a little less than) 1/4 cupful into a medium non stick 8 inch fry pan, or crepe pan(If you need to add a little olive oil, go for it)
  9. Move the batter quickly around the pan to evenly coat the bottom
  10. Cook for 1-2 minutes each side, or until you see the sides of the crepe curl slightly
  11. After the first crepe you will have a better idea how to adjust the burner heat
  12. Continue making crepes for your hungry family and friends
  13. Fill with your favorite sweets or savories
  14. Enjoy hot, or warm
  16. Add 2 cups of your favorite berry(fresh or frozen) and 1 Tbsp sugar or honey, vanilla extract, and a small squeeze lemon juice to pan and cook on low medium for 10-20 minutes, or until crepes are ready for filling

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