Give me a reason to make crêpes and I am on it! It is usually a holiday brunch, or a birthday, that we enjoy these delectable thin pancakes, with sweet cream and fresh berries. I am looking forward to making these this weekend for Easter, as I am writing this.
I typically make Crêpes with my standard Sweet Cream filling and add strawberries, blueberries, raspberries, blackberries or any combination of those berries, until now. I am now making this simple Crêpe recipe and the Sweet Cream recipe, but then adding the zest from one lemon and juice from one lemon to the sweet cream, then make this Blackberry Sauce, Perfecto!! It is so delicious. I am now torn between which I will be making for Easter Brunch. I probably should just make them both.
I have so many people tell me how much they love making my standard Crêpes, I am excited for you guys to try these ones!!
If you make them, take a photo and tag me in it. I love to see what everyone makes! And don’t forget to comment and rate the recipe!
Have a wonderful weekend ~ Jeanne
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- medium saucepan
- 2 cups fresh blackberries
- 2 tbsp granulated sugar
- 2 tbsp fresh lemon juice
- 1 tsp corn starch
- 1 tsp water
- In a meduim saucepan, add blackberries, sugar and lemon juice. Bring to a simmer, stirring occationally. Let simmer for 4 to 5 minutes. In a small dish add corn starch and water, stirring to get a thin paste. Continue stirring and add to blackberries. Continue to cook for 5 more minutes, stirring occasionally.Remove from heat and let cool before serving.Store and keep in fridge for up to two weeks.