Zutaten für Three Berry Crepes With Creme Anglaise And Strawberry Sauce
- 1 1/4 cups milk (for crepes) + 2 cups milk (for crème anglaise)
- 1 cup all-purpose flour
- Pinch of salt (for crepes)
- Water
- 2 large eggs (for crepes) + 4 large egg yolks (for crème anglaise)
- Nutmeg
- 2 tablespoons melted unsalted butter (for crepes)
- Strawberry
- Boysenberries
- Caster Sugar
- 1 teaspoon vanilla extract (for crème anglaise)
- Egg Yolks
- 1/4 cup granulated sugar (for crepes) + 1/4 cup granulated sugar (for sauce) + 2 tablespoons granulated sugar (for crème anglaise)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Three Berry Crepes With Creme Anglaise And Strawberry Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Three Berry Crepes With Creme Anglaise And Strawberry Sauce
- **Make the Crème Anglaise:** In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch. Gradually whisk in the milk and vanilla extract until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
- Strain the crème anglaise through a fine-mesh sieve into a bowl. Cover the surface with plastic wrap to prevent a skin from forming and chill completely in the refrigerator.
- **Make the Strawberry Sauce:** Combine the sliced strawberries, sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the strawberries soften and release their juices (about 5-7 minutes).
- Mash the strawberries slightly with a fork or potato masher. Strain the sauce through a fine-mesh sieve to remove seeds (optional). Set aside to cool.
- **Make the Crepes:** In a blender, combine the flour, sugar, eggs, milk, melted butter, and a pinch of salt. Blend until smooth.
- Heat a lightly oiled crepe pan or non-stick skillet over medium heat. Pour 1/4 cup of batter onto the hot pan and swirl to create a thin crepe.
- Cook for 1-2 minutes per side, or until golden brown and cooked through. Stack the crepes on a plate as you make them.
- **Assemble the Dessert:** Spread a thin layer of crème anglaise on each crepe. Top with a mixture of fresh strawberries, blueberries, and raspberries.
- Roll up the crepes tightly. Arrange the crepes on plates and drizzle generously with the strawberry sauce.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
124g
Fat
34g
Carbs
20g
