A Quick and Fancy Dessert: Crepes Purses with Fresh Berries

Crepes are best eaten on the day you fix them. In fact they are best eaten right out of the frying pan:-) You sprinkle a little bit of granulated sugar, fold it for the sugar to melt and you can eat them just like that! It is scrumptious. I don’t eat a lot of carbs, but crepes are one of my weaknesses. They are so so good. I usually prepare enough dough to make two dinners out of them. On the night we have crepes, i fill the crepes with various filling of cheese, ham, maybe eggs ( for my husband) right out in the frying pan just like you would if you were cooking them on a crepe maker. Then I make a few dozens for the next day. Those crepes are generally filled with a creme bechamel or white cheese sauce and ham and mushrooms.

When I am done making those crepes, then I either add  2 tsbp of rhum in the remaining dough, or Fleur d’Oranger ( Aroma from the Orange flower) and make my sweet crepes. As I cook, each crepe, I sprinkle them with sugar, and let them stand in the corner until I am done fixing them. You can eat those crepes just as they are. They are warm, and so flavorful, that little is needed to make them even better. Sometimes I  add a dollop of creme fraiche. C’est tout! Though sugared crepes would be a delightful end of a meal, they are less than attractive so they would never be anything I would serve my guests. Instead i would offer them a much fancier version: Crepes Purses filled with Whipped Cream and Fresh Berry Salad.

Ingredients for 4 : 4 sweet crepes ( see recipe of crepes), 1 cup of heavy cream, 1 tbsp of sugar, 1 tsp of orange flower aroma, 1 cup of raspberry, 1 cup of raspberry, sugar, 1 tsp of grsnulated 1 tsp of chopped fresh mint.

Place the heavy cream in a mixer along with a tbsp of sugar and 1 tsp of orange flower aroma. Beat the cream at medium high until it starts forming soft peaks. Set aside.

In another bowl, place all the fruit with 1 tsp of granulated sugar and the chopped mint, and mix well to coat the fruit.

Place a crepe on a plate, empty the content of about 1/4 cup of whipped cream on the middle of the crepe. Fold the edges of the crepes over the whipped cream and pinch them together to create a “purse”. Close the “purse with a toothpick. Spoon a few tablespoons of the fruit over or aside the crepes and serve! The result is divine , yet still so light!

Bon Appetit and Happy Cooking!!!