Our family’s go-to springtime dessert is this strawberry rhubarb pie. With vanilla ice cream on the side, bake the sweet-tart filling in your preferred pie crust.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 crepes |
Ingredients
- 3 cups mixed frozen berries
- ½ cup maple syrup
- 4 large eggs
- 1 ½ cups milk
- 1 cup all-purpose flour
- 1 ¼ tablespoons white sugar
- ¾ teaspoon salt
- 1 tablespoon unsalted butter, or as needed
- ¼ cup whipped cream, or to taste
Instructions
- Cook frozen berries and maple sauce for sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until fruit has defrosted and mixture is gently boiling, about 10 minutes. Reduce heat to medium and mash berries with a potato masher until sauce reaches desired consistency.
- While the sauce is cooking, beat eggs in a bowl with an electric mixer until lemon colored, 3 to 5 minutes. Stir in milk. Sift flour, sugar, and salt into the bowl and mix until batter is smooth.
- Grease a skillet with butter and heat over medium heat. Drop several tablespoons batter into the hot skillet and cook until light brown on the bottom, 1 to 2 minutes. Flip and cook another 1 to 2 minutes. Remove to a plate and repeat to cook remaining crepes.
- To serve, fold crepe and place on a plate. Add a big spoonful of berry sauce and top with whipped cream.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 184 mg |
| Sugars | 14 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |