Wednesday, January 12, 2011

Cranberry-Blackberry Crepes

Last night we had a feast for dinner! We had turkey, stuffing, mashed red & yellow potatoes, turkey gravy, a few left-over deviled eggs, left-over peaches, green beans and homemade Cranberry- blackberry sauce. I think I've mentioned that I'm doing a "Biggest Loser" challenge with some friends and others from church so I did try to not over-do it. (I easily could have though!! That's my favorite meal!) So I had already decided, when I did my meal planning for this week, to make crepes. We thought the Cranberry-Blackberry sauce would be perfect to go along with crepes! It almost tastes like a tart Little Wild Blackberry jam. Another NW favorite! 

So, first make your sauce, then serve it warm with crepes, or cold- either way would be scrumptious!

Cranberry- Blackberry Crepes

Kristin's Cranberry -Blackberry Sauce

Combine 2 cups water and 2 cups sugar in large saucepan; stir to dissolve sugar. Heat to boiling; boil 5 minutes. Add 1 bag fresh cranberries (12 oz bag) and 1/2 cup fresh or frozen blackberries. Cook about 10-15 minutes, depending if you want it to "jell". (The longer amount of time will allow it to jell). Skins will pop so be careful about it splattering on you! Serve warm or chilled. makes about 4 cups! 

Derek's Crepes
Crepe batter

1 cup flour, 1 tablespoon sugar, 2 eggs, 1 1/2 cups milk, 1/2 teaspoon vanilla, 1/8 teaspoon salt

In bowl, combine all ingredients; beat until smooth. Lightly grease a 6-8" skillet (use a small amount of oil and swirl it around the pan); heat to medium. Remove from heat, pour in 1/3 cup batter. Swirl around quickly so that it covers the bottom of the pan.  Return to heat. Lightly brown each side. It only takes a few seconds to cook on the 2nd side.  Store in a tortilla warmer until ready to serve. Fill with fruit or fruit or jam and top with whipped cream! 

We double this recipe to serve our family of 5, and had a few leftovers.

Pour about 1/3 or less into 6-8" skillet. Non-stick works well for this!

These only take a short amount of time to cook. Some recipes say to cook one side but we like both sides cooked.

These go quickly but if you want everyone to eat at about the same time, store them in a place to keep warm!

We used a tortilla warmer! Works perfectly!

Butter is a nice addition before you fill them. If you're cutting back on fats/calories, then leave this step out. (boo hoo)

Spread a small amount of butter on the inside of the crepe.

Scoop about 1 tablespoon of fruit filling inside. Fresh strawberries are AWESOME but it's not that season right now....

Roll up like a burrito!

What a great looking crepe Derek! (He made the crepes while I got the kids started with school today. Then I came back and assembled them. It's so nice to have him home!)

Now, if I had homemade whipped cream, I'd use that but I've been trying to stay away from buying creams and fattening stuff. So, I grabbed this out of the freezer. It's still yummy! (and fattening... I know!)

And here they are!

 So.... what did the kids think? See for yourself!

The kids are using the plates they created at a local ceramic shop. FUN! Caleb gives it a thumbs up!

Talia's devouring hers!

haha Aidan licked his plate clean!

I felt like doing the same thing... but I refrained.

It hardly needs washing now!

1 comment:

Karen said...

Yum! That looks so good! I'll bet that sauce was great!