Prep Time:  15 Minutes

Serves:  4 – 5

Cook Time:  About 30 – 45 minutes for 12 crepes

Ingredients for Crepe Batter:

2 Cups of Flour

3 Eggs at Room Temp

¼ Cup Melted Butter Cooled

3 Tablespoons of Sugar

1 Teaspoon of Vanilla

1 Teaspoon of Lemon Juice

2 and 3/4 Cups Milk

Directions for Crepes:

In a large mixing bowl, mix 2 Cups Jiffy flour and 3 eggs.  Add the ¼ Cup cooled melted butter and 3 Tablespoons of sugar.   Add the 1 Teaspoon of Vanilla Extract and 1 Teaspoon of Lemon Juice.   Next add ½ cup at a time of the milk mixing well.  

Preheat 11.5” – 12” skillet to 270 -280 degrees.

In the preheated skillet pour 1/3 cup of batter into bottom of skillet slightly tilting pan in a clockwise direction to make sure the batter coats evenly the bottom of the skillet.  Sometimes I will use the flat bottom of a glass to carefully spread the batter in the bottom of the pan.  Find what works for you.  You don’t want it up the sides of the pan just in the bottom of the skillet.  They are thin and you should see it start to brown underneath.   I use the back of a rubber spatula to pull the crepe from the edge of the pan and then flip it over to brown the other side.  It takes a couple of crepes to get the hang of it.    Adjust your temp if needed.

Instead of watching each crepe cook start your berry sauce.

Next place the cooked crepe on a paper towel on a plate.  Create a stack as you go.  I precook the batch and then reheat in the microwave when ready to start filling the crepes.  Crepes can be stored in the fridge for a few days.

Triple Berry Sauce

Cook Time:  About 20 minutes

Rest Time to Cool:  20 Minutes

Ingredients for Triple Berry Sauce:

2 Cups of Strawberries (Reserve one Cup)

2 Cups of Blackberries (Reserve one Cup)

2 Cups of Raspberries (Reserve one Cup)

½ Cup Sugar

Juice of one Lemon ( I Used part of the lemon in the crepe batter)

Optional – Blueberries, Powdered Sugar, and Whipped Cream for topping

Directions for Triple Berry Sauce:

Place one cup of each of the berries in a sauce pan.  Remember reserve one cup each for later. 

Add ½ Sugar and Juice of one lemon. 

Bring to a boil and reduce to a simmer stirring frequently.  You will want the berries to cook down into a sauce.  Add the remaining berries and simmer a little longer till the sauce starts to thicken.  

Pull to cool for about 20 minutes to allow the sauce to thicken some.

Crepe Assembly:

To assemble crepes place crepe on a plate.  On the lower half of the crepe circle spoon some of the berry sauce onto the crepe.  Fold top of crepe down to the bottom to cover the berry sauce.  You should have half a circle or smile shape.  Next fold the crepe so it is now a 1/4 of the circle and plate.  Do the same again with the next crepe and plate partially over the top of the other crepe.  Serving size is 2 crepes.  Top with more berry sauce, blueberries and whipped cream.   Don’t forget Powdered Sugar.

Variations:  You could add a layer of cream cheese,  try Nutella and strawberries or bananas. 

It’s endless the creations you can come up with.  Enjoy!