Seeking a new Memorial Day Dessert? Try dessert crepes with topped with an easy berry compote of blackberries, strawberries, blueberries and raspberries. Finish it with a dollop of honey cream and you'll be true to the red, white, and blue.
Memorial Day meaning came home to me recently when my grandfather Joe, a WWII veteran, was honored in a Liberty Flight to Washington, D.C.
This Memorial Day Dessert crepe recipe honors Joe and all our country's veterans who make it possible for us to enjoy the freedoms we hold so dear.
First, make crepes according to directions in How to Make Crepes. If you made your crepes ahead of time, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.
Stir together lemon juice and sugar in a small saucepan over medium heat until sugar melts. Stir in frozen fruit. Bring to a boil and reduce heat. Simmer for 5-7 minutes until fruit heats thoroughly and a sauce forms. Stir occasionally but gently so fruit retains its shape.
Mix together sour cream and honey. Set aside.
Assemble crepes: Fold all 12 crepes into quarters. Lay three crepes on serving dish. Top with ½ cup of compote, 2 tbsp of honey-sour cream mixture and 1 tbsp of sliced toasted almonds. Repeat with remaining crepes and serve immediately.
Yield: 4 servings (3 folded crepes each)
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