In a medium bowl, combine all berries and sugar. Let stand at least
10-15 minutes. In a blender, blend flour, milk, eggs and oil until
Heat a nonstick crepe pan on medium-low flame. When hot,
spray with cooking spray to coat bottom of skillet. Pour about
1/4 cup crepe mixture into pan, swirling pan slightly to make
crepe thin and smooth. Cook for 1 to 2 minutes or until bottom
of crepe is light golden brown. Flip. Cook 30 seconds to 1
minute or until light golden brown. Repeat with remaining crepe
To serve, spoon whipped cream into center of each crepe. Top with
berry mixture and fold each edge of crepe over filling. Sprinkle
lightly with powdered sugar. Best served warm. Extra batter
refrigerated for up to two days.
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