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Strawberry and Blueberry Dessert Crepes With Raspberry Sauce

Source of Recipe

8


List of Ingredients

Eight 6- or 7-inch dessert crepes
1 1/2 cups raspberries, fresh or frozen
2 tsps. sugar, divided
1 tsp. framboise (raspberry liqueur), if desired
2 cups mixed fresh blueberries and sliced strawberries
1 pint vanilla ice cream or vanilla-and-raspberry frozen yogurt


Recipe

In a medium bowl, toss the blueberries and strawberries with 1 tsp. sugar.

Purée raspberries in a blender or food processor. Push purée through a sieve; discard seeds. Add 1 tsp. sugar and stir in the optional framboise. Spoon a pool of sauce on each of 4 dessert plates.

Place a crepe on an empty plate; spoon berries and ice cream in the center. Fold over 2 sides. Repeat. Place 2 filled crepes on each sauced plate and serve at once. Makes 8 crepes. Serves 4.