Very Berry Experiment

Cooking is so much fun, especially when the recipe turns out great. I had so much fun making the Very Berry Crepes yesterday. I’ve decided to experiment and bake something with the leftover berries. I had wanted to bake a pie but since there weren’t enough berries, I ended up making tarts instead. Normally, I would use a ready-made crust but since I didn’t have any on hand, I came up with the idea of making a lemon pepper crust. Black pepper in the pie crust?!! Hey, isn’t that what experiments are all about? :) When I cook, I normally don’t use measuring utensils. I am one of those types who just eye balls very thing and most of the time fairly accurate. So, I will not be able to post the Very Berry Tarts with Lemon Pepper Crust recipe today.

Overall, I thought the experiment was a success; the lemon black pepper crust is really interesting. It gives the berries a very nice added flavor. Although, the tarts tasted really good, I wasn’t happy with the photography session. In food photography, the cooking time for the dish is usually shorter so the ingredients still look good. Since the tarts were to be our desert, I had to bake it longer and the berries got over cooked. I’ll have to remake the recipe for food photography next time… and will include the recipe.

Make a Great Day! And have a fantastic weekend everyone. :)

Very Berry Crepes

I went to the farmer’s market yesterday and looks like the berries are finally in season. They looked so good, I knew just the right recipe for them; my famous Very Berry Crepes. I used to served them at the cafe I owned long ago… ahh… what a great little place it was. Okay, back from memory lane… more on that chapter of my life later.

Bon Appetit!

Very Berry Crepes Recipe


For the crepes:
1/2 Cup Unbleached Flour
1/2 Cup Milk (non-fat optional)
2 Eggs
1 Teaspoon Sugar
1 Teaspoon Vanilla Extract

Combined all ingredients in a large bowl and mix until batter is smooth and mostly lump free. Use a non-stick medium size (10 inch) frying pan to cook the crepes. Pour about a 1/4 cup of batter into the heated pan; swirl the batter around until the bottom of the pan is evenly coated with a tin layer of the batter. Unlike pancakes, the crepe cooks quickly. When the bottom is lightly golden brown; flip the crepe over and cooked for a couple of minutes more. The batter makes about 5 crepes.

Crepe Filling:
1/2 Cup Blueberries
1/2 Cup Raspberries
1/2 Cup Sliced Strawberries
1 Teaspoon Sugar
2 Tablespoon Sour Cream

Combined all the berries and sugar together; set aside. Gently combine sour cream and the berries just before serving. Fill the crepe with desire amount of filling and serve with maple syrup. Enjoy!