BERRY POCKET

60 Min

5 Portions

Easy level

Ingredients

For the crepes:

2 eggs

1/3 cup sugar

1 tbsp vegetable oil

¾ cup milk

½ cup pastry flour

Lilac or lavender food coloring

A big splash of Vainilla Molina

For the filling:

2 cups whipping cream

1 1/4 powdered sugar

Cubed strawberries

5 small waffles

Toppings:

1 cup strawberries

1 cup blackberries

1 2/3 cups powdered sugar

Directions

Blend eggs, sugar, vegetable oil, milk, flour, food coloring and a big splash of Vainilla Molina.

Into a hot pan, pour one cup of crepe mix and gently swirl pan so it is evenly distributed.

Keep heat low and let cook for about 1 minute or until you can easily lift crepe from edges with a spatula. Repeat these steps until you use all the dough.

Let crepes cool on a rack.

Beat whipped cream and sugar until firm peaks form. Then, refrigerate it to keep it fresh.

Place crepe on plate and add a little whipped cream in center. Place a waffle over that and cover it with whipped cream. Add strawberries and cover with more whipped cream. Make a loose cloth sack over each crepe and tie it with a paper string. Repeat for each crepe.