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Berry Crêpes with Custard Sauce Recipe


Berry Crêpes with Custard Sauce

Whisk your guests away with this elegant and Parisian brunch recipe. The creamy custard that tops these berried filled crêpes is light, airy, and very sweet.


Recipe courtesy of Davidson's Safest Choice Eggs.




  • 3 Tablespoons butter, divided
  • 4 eggs, preferably Safest Choice pasteurized egg(s)
  • 1 1/3 Cup whole milk
  • 2 Tablespoons granulated sugar
  • 1/2 Tablespoon salt
  • 1 Cup all-purpose flour
  • 3 Ounces mixed berries

For the Custard Sauce

  • 2/3 Cups granulated sugar
  • 2 Tablespoons butter
  • 6 eggs, preferably Safest Choice pasteurized egg yolks
  • 1/2 Teaspoon vanilla



Melt 2 tablespoons of the butter. Lightly beat eggs in a large mixing bowl. Use a whisk to mix in milk and melted butter. Add sugar, salt, and flour, and whisk until smooth. Place 10-inch skillet over medium heat and add a sliver of butter. When butter is hot, pour in batter. Cook approximately 2 minutes on one side, flip, and cook about another minute, until brown spots appear. Stack crêpes on a plate.

For the Custard Sauce

Heat milk in a saucepan just until steam is released when stirred. Place sugar and egg yolks in a mixing bowl and whisk until creamy and pale yellow. Add vanilla and mix well. When milk is hot, pour it slowly into the mixing bowl while whisking on low speed. Once all the milk has been added, pour the mixture back into the saucepan, and place over medium-low heat. Cook, stirring constantly with a whisk, until custard begins to thicken. Remove from heat and add the butter, then vanilla. Pour through a strainer and chill in the refrigerator. Fold prepared crêpes in half, and then fold over again to form an irregular triangle. Arrange various types of berries over the top, and drizzle desired amount of custard sauce over the top of the crêpes.