Buckwheat Brunch Crepes
Taste of Home
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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
SERVINGS: 2
CATEGORY: Dessert
METHOD:
TIME: Prep: 20 min. + standing Cook: 15 min.
Ingredients:
- 5 tablespoons heavy whipping cream
- 1/2 cup sour cream
- 1/2 cup milk
- 2 eggs
- 1/3 cup all-purpose flour
- 3 tablespoons buckwheat flour or whole wheat flour
- 1/2 teaspoon salt
- BERRY SAUCE:
- 1/2 cup sugar
- 1 tablespoon cornstarch
- Dash salt
- 1/2 cup water
- 1/3 cup fresh blueberries
- 1/3 cup fresh raspberries
- 4-1/2 teaspoons butter, divided
- 1 teaspoon lemon juice
Directions:
In a small mixing bowl, beat whipping cream until stiff peaks form; fold into sour cream. Cover and refrigerate.
In a small mixing bowl, combine milk and eggs. Combine the flours and salt; add to milk mixture and mix well. Let stand for 30 minutes.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt; stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add berries; cook over medium-low heat until berries burst. Add 1-1/2 teaspoons butter and lemon juice, stirring until butter is melted. Set aside and keep warm.
Melt 1 teaspoon butter in an 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. Stack crepes with waxed paper or paper towels in between and keep warm. Serve crepes with berry sauce and cream mixture. Yield: about 6 crepes.