Red Currant and Cranberry Crepes with Powdered Sugar Recipe

Create Perfect Crepes that are Thin and Crispy or Thick and Fluffy

Suggested Cookware
Create Perfect Crepes that are Thin and Crispy or Thick and Fluffy

Red Currant and Cranberry Crepes with Powdered Sugar Recipe

These Powdered Sugar Red Currant and Cranberry Crepes are a delicious and festive breakfast or brunch option. The tangy berry sauce complements the delicate crepes perfectly, and the powdered sugar adds a touch of sweetness.

Ingredients

1/2 cup red currants
1/4 cup powdered sugar
1 tablespoon sugar
1/4 teaspoon salt
1 1/4 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
3 eggs
1/2 cup cranberries

Time Needed

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Instructions

Melt butter in a nonstick pancake pan over medium heat.
Whisk together the flour, salt, and sugar in a mixing bowl.
Separately, whisk together the eggs and milk.
Stir the egg mixture into the flour mixture until combined.
Incorporate the melted butter.
Pour 1/4 cup batter into the heated pancake pan and tilt the pan to evenly distribute the batter.
Cook for 1-2 minutes, or until the edges of the pan begin to lift and the bottom is golden brown.
Cook for an additional 30 seconds on the other side.
Repeat with the rest of the batter.
Cook the red currants and cranberries in a saucepan over medium heat until softened, about 5-7 minutes.
To make a chunky sauce, mash the berries with a fork.
Dust the crepes with powdered sugar and serve with the berry sauce.