Breakfast Crepes with Berries

Photo: psfreeman

This sauce is also delectable over warm waffles. From Jennifer Weisbrodt: Oconomowoc, Wisconsin. Recipe published in Simple & Delicious May/June 2007.

Yield: 8 servings
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  • 1 1/2 cup(s) fresh raspberries
  • 1 1/2 cup(s) fresh blackberries
  • 1 cup(s) (8 ounces) sour cream
  • 1/2 cup(s) confectioners' sugar
  • 1 6-ounce carton(s) orange creme yogurt
  • 1 tablespoon(s) lime juice
  • 1 1/2 teaspoon(s) grated lime peel
  • 1/2 teaspoon(s) vanilla extract
  • 1/8 teaspoon(s) salt
  • 8 prepared crepes (9 inches)


  1. • In a large bowl, combine raspberries and blackberries; set aside. In a small bowl, combine sour cream and confectioners' sugar until smooth. Stir in the yogurt, lime juice, lime peel, vanilla and salt.
  2. • Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries. Roll up; drizzle with remaining sour cream mixture. Serve immediately.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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