Project Description

CONTRIBUTOR

CATEGORY

Breakfast, Brunch

DIFFICULITY

Intermediate

SOCIAL

modestmarce

Roasted Blackberry Crepes

INGREDIENTS
For the Roasted Blackberries
  • 1 bag Stahlbush Island Farms Marion Blackberries

  • 1 tablespoon granulated sugar

  • 1 tablespoon pure maple syrup

For the Crepes
  • 1 cup all-purpose flour

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon fine salt

  • 1 1/2 cups whole milk

  • 4 large eggs, room temperature

  • 1/4 cup melted unsalted butter

  • 1 teaspoon pure vanilla extract

  • Roasted blackberries, for serving (see recipe above)

  • Fresh whipped cream, for serving

  • Powdered sugar, for serving

  • Maple syrup or caramel sauce, for serving

INSTRUCTIONS
  • For the roasted blackberries:

     

    1. Preheat the oven to 400(f) degrees. Line a baking sheet with parchment paper.
    2. In a large mixing bowl toss together the blackberries, sugar & maple syrup until coated. Transfer to baking sheet.
    3. Roast for 15 to 20 minutes, until the berries begin to soften. Set aside until ready to use.
  • For the crepes:

     

    1. In a blender add the flour, sugar, salt, milk, eggs, butter & vanilla. Blend until smooth, about 60 seconds. Let the batter rest at room temperature for 30 minutes.
    2. Heat a non-stick skillet over medium heat. Add a 1/4 teaspoon butter per crepe & swirl 1/3 cup of batter onto the pan. Continue to swirl around the pan until a very thin pancake is formed.
    3. Cook for 60 seconds per side, until golden. Repeat this step until no batter remains.
    4. Fold crepes into quarters & transfer to a serving plate. Top with roasted blackberries, whipped cream, powdered sugar & maple syrup (or caramel sauce). Serve immediately!

Roasted Blackberry Crepes

INGREDIENTS
For the Roasted Blackberries
  • 1 bag Stahlbush Island Farms Marion Blackberries

  • 1 tablespoon granulated sugar

  • 1 tablespoon pure maple syrup

For the Crepes
  • 1 cup all-purpose flour

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon fine salt

  • 1 1/2 cups whole milk

  • 4 large eggs, room temperature

  • 1/4 cup melted unsalted butter

  • 1 teaspoon pure vanilla extract

  • Roasted blackberries, for serving (see recipe above)

  • Fresh whipped cream, for serving

  • Powdered sugar, for serving

  • Maple syrup or caramel sauce, for serving

INSTRUCTIONS
  • For the roasted blackberries:

     

    1. Preheat the oven to 400(f) degrees. Line a baking sheet with parchment paper.
    2. In a large mixing bowl toss together the blackberries, sugar & maple syrup until coated. Transfer to baking sheet.
    3. Roast for 15 to 20 minutes, until the berries begin to soften. Set aside until ready to use.
  • For the crepes:

     

    1. In a blender add the flour, sugar, salt, milk, eggs, butter & vanilla. Blend until smooth, about 60 seconds. Let the batter rest at room temperature for 30 minutes.
    2. Heat a non-stick skillet over medium heat. Add a 1/4 teaspoon butter per crepe & swirl 1/3 cup of batter onto the pan. Continue to swirl around the pan until a very thin pancake is formed.
    3. Cook for 60 seconds per side, until golden. Repeat this step until no batter remains.
    4. Fold crepes into quarters & transfer to a serving plate. Top with roasted blackberries, whipped cream, powdered sugar & maple syrup (or caramel sauce). Serve immediately!