Forest Berries Crepes Salad : Highlight of the season !
If your children resist eating fruits, this Forest Berries Crepes Salad just may make the difference. It is a perfect season to make them now using fresh fruits but you may also use frozen ones so it may be done during all four seasons.
Also, if you can get ready to use mulberry / blackberry and raspberry pulpa, it will save much of your time since I did it all from scratch.
It takes 1 ½ cup of fresh berries, loosely packed, for ½ cup of pulpa in case you decide to make crepes using fresh fruits.
Maybe a good idea could be putting aside ½ cup of smoothie you do in the morning. Of course, the colour of the crepes may be kiwi green or golden mango. It really gives as many variations as your grocery offers. Fruit puree/pulpa is actually replacing milk you would add to batter while making standard crepes.
To describe the process, I photographed both little bowls with pulpa I got from making puree and separating seeds out:
Leaving the pulpa aside, I mixed ( using spatula) the rest of crepes’ ingredients; here is the photo so you see the texture of the batter :
Now, here are separate bowls with batter ready for crepes to be cooked:
I hope you will enjoy preparing, cooking and eating !
Forest Berries Crepes Salad
- ½ cup mulberry or blackberry pulpa
- ½ cup raspberry pulpa + 1 Tbsp flour
- ½ cup icing sugar (7 Tbsp)
- ½ stick unsalted butter (4 Tbsp, room temperature)
- 7 ½ Tbsp flour
- 1 egg white
- Forest fruits to arrange the crepe cones (blueberries, strawberries, redcurrants, gooseberries, blackberries, nectarine)
- Lemon balm to garnish
Cut four circles out of baking paper ( ø 7 inches ).
Place each colour of pulpa/puree to separate small bowls and leave aside.
In a medium sized bowl, mix, using spatula, egg white, icing sugar, butter and flour.
Add half of the batter to each small bowl with fruit pulpa to get two different colours batter for the crepes.
Mix both combinations well ( separately ).
Put one baking paper circle in the frying pan and when it becomes warm, put 1 Tbsp of batter on the paper.
Cover the batter with the second piece of paper and put small pot onto it to press the crepe while cooking. It makes the crepe of 5 inches in diameter.
Bake pressed for 2 minutes on each side.
When finished, roll the cones and fill with fruits. Serve and enjoy.