Name: Blue Corn Crepes with Wild Berries (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 cup Blue corn flour; 1 1/2 cups Milk; 2 Large eggs; 2 tbsp Melted butter; 1 tbsp Sugar; 1/4 tsp Salt; 2 cups Mixed wild berries (strawberries, blueberries, raspberries); 2 tbsp Sugar; 1 tsp Lemon juice

Recipe tier

A simple and satisfying breakfast or dessert featuring delicate blue corn crepes filled with a vibrant mix of wild berries.

Total 45 min

Serves 6

Steps 7

Ingredients 10

Soundtrack the cook

Sunday sunshine · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Crepe Batter
1 cup 240 mL Blue corn flour
1 cups 360 mL Milk
2 2 Large eggs
2 tbsp 30 mL Melted butter
1 tbsp 15 mL Sugar
tsp 1.25 mL Salt
Berry Filling
2 cups 480 mL Mixed wild berries (strawberries, blueberries, raspberries)
2 tbsp 30 mL Sugar
1 tsp 5 mL Lemon juice
Garnish
Powdered sugar To taste

Equipment

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Instructions

🎙️ Cook with voice coach

In a large bowl, whisk together all Crepe Batter ingredients until smooth. Let batter rest for 15 minutes.
While the batter rests, prepare the Berry Filling: In a medium bowl, gently combine the mixed wild berries, sugar, and lemon juice. Set aside.
Heat a lightly oiled non-stick crepe pan or skillet over medium heat.
Pour about cup of batter onto the hot pan, swirling to spread it into a thin circle.
Cook for 2-3 minutes per side, or until golden brown.
Repeat with remaining batter, stacking crepes as they are cooked.
Fill each crepe with about cup of Berry Filling, fold in half, and serve immediately. Dust with powdered sugar.