BUCKWHEAT BRUNCH CREPES
My husband and I enjoy these delicious crepes with sweet berry sauce and cream on Saturday mornings or even at supper time with sausage and eggs. They're considered a delicacy here, especially with a drizzle of maple syrup. -Sharon Dyck Roxton Falls, Quebec
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 35m
Yield 3 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, beat whipping cream until stiff peaks form; fold into sour cream. Cover and refrigerate. In a large bowl, whisk eggs and milk. In another bowl, mix flours and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Meanwhile, in a small saucepan, combine sugar, cornstarch and salt; whisk in water until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add berries; cook over medium-low heat until berries pop. Stir in 1-1/2 teaspoons butter and lemon juice until butter is melted. Set aside and keep warm., Heat 1 teaspoon remaining butter in an 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes between pieces of waxed paper or paper towels. Serve crepes with berry sauce and cream mixture.
Nutrition Facts : Calories 516 calories, Fat 27g fat (16g saturated fat), Cholesterol 180mg cholesterol, Sodium 577mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 2g fiber), Protein 10g protein.
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