Sunday, January 9, 2011

Berry Filled Crepes

These crepes are a nice light treat for either breakfast or dessert. 

2 tablespoons Xylitol or powdered sugar
1 3/4 cups canned milk
3/4 cup all purpose flour
3 tablespoons softened butter
2 eggs 
1/8 teaspoon salt

1 1/2 cup heavy whipping cream
1/8 teaspoon vanilla extract
1/8 teaspoon stevia (add more if needed) or powdered sugar

1/2 cup fresh raspberries
4 tablespoons agave nectar
1 tablespoon water
1/8 teaspoon guar gum powder

1/2 cup fresh blueberries
4 tablespoons agave nectar
1 tablespoon water
1/8 teaspoon guar gum powder

1. Using a coffee grinder, grind xylitol until it becomes powder. Set aside. 

2. Raspberry sauce. Place raspberry, agave nectar and water in a blender and blend until smooth. Strain the seeds from the sauce by pressing through a wire-mesh sieve. Rinse the blender, put the sauce back in the blender and add guar gum to thicken the sauce. Do the same process to make the blueberry sauce. Set aside.

3. To make the crepes. Mix the flour ,salt, butter, eggs and milk together and beat until batter is smooth. Heat a nonstick pan and brush it with a little butter; pour in some batter, tilt the pan so that the batter spreads as thinly as possible. Cook until brown, then flip and cook the other side. 

4. To assemble. Layer the crepes with raspberries, blueberries, whipped cream, and blueberry sauce; roll the crepes into tube-shapes. 

5. To serve. Place crepes on a platter, top with whipped cream and fresh raspberries, then sprinkle with powdered xylitol or powdered sugar.

6. For the whipped cream. In a large mixing bowl, beat the heavy cream, vanilla and stevia until it forms soft peaks. Continue to beat until the cream hold stiff peaks.

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