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Sunday Brunch in Paris with Crepes and Berries

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
AuthorMelissa Lee

Ingredients

No Fuss French Crepe

  • 9 eggs
  • 1 ½ cup milk
  • 1 ½ teaspoon vanilla extract
  • 1 ½ cup all-purpose flour
  • ½ teaspoon salt
  • 6 tablespoon powdered sugar

Vanilla Whipped Cream

  • 1 1/2 cups heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla bean paste or vanilla extract

Chocolate Sauce

  • 8 ounces semisweet chocolate such as Valrhona Equatorial, finely chopped
  • 1 cup heavy cream
  • 1/2 cup light corn syrup

Instructions

Preparing the Crepe's

  • In a blender, add eggs, milk, vanilla extract, all-purpose flour, salt, and powdered sugar. Beat until smooth.
  • Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn, and cook the other side. Serve hot.

Preparing the Whipped Cream

  • Put the cream in the bowl of a stand mixer fitted with a whisk attachment. Whip until foamy and then add the sugar and vanilla bean paste or extract. Beat until soft peaks form. Be careful not to overbeat or the cream will become grainy.

Preparing the Chocolate Sauce

  • Place the chocolate in a metal bowl.
  • Combine the cream and corn syrup in a small heavy nonreactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly, then pour into a bowl or other container. (Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks.)
  • To serve, warm the sauce gently in the top of a double boiler or in the microwave.

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