Timber Cove Inn Berry Crepe

Enjoy this fun and flavorful berry with Nutella chocolate sauce crepe.

Servings: 1

Cook Time: 10 minutes

Pair With: A late harvest Reisling or ice wine.

Source: Recipe Courtesy of Timber Cove Inn


Ingredients for Crepe
8 eggs
4 cups whole milk
2 1/2 cups flour
1 tablespoon vanilla extract
3/4 cup sugar

Ingredients for the Berry Filling
1 basket raspberries
1 basket blueberries
1 basket black berries
1 basket Strawberries cut in 1/4ths
1 cup of sugar

Ingredients for the Grand Marnier Whipped Cream and Crème Anglaise
2 ounces of Grand Marnier liquor
2 cups heavy whipping cream
1/2 cup of powder sugar

1 cup Heavy Cream
1/2 cup sugar
4 egg yolks

Ingredients for the Nutella Chocolate Sauce
1 bottle of nutella
1 cup of heavy cream



Directions For Cooking the Crepes
Mix all ingredients in a stainless steel mixing bowl. Have ready the batter, a small nonstick skillet or a crepe pan, plenty of softened unsalted butter, a flexible heatproof spatula, about 20 torn sheets of waxed paper to use as separators--or however many you plan on making. Set the skillet over medium-high heat and add about 1 teaspoon butter. Heat the butter, swirling it in the pan, until it stops bubbling. Pour in enough batter to coat the bottom of the pan, about a scant 1/4 cup, depending on the size of the pan. Quickly tilt the pan in all directions to spread the batter evenly over the bottom and a bit up the sides of the pan. Immediately pour any excess batter back into the remaining batter. (You can cut off the "tail" created by this step once the crepe has set.) Cook until the center of the crepe is set and the bottom is lightly browned, 1 to 2 minutes, depending on the size of the skillet. Give the pan a good shake (or use a spatula to dislodge the crepe) and turn it over. Cook until the center is firm and the edges underneath are lightly browned, about 30 seconds. Stack the crepes between the sheets of waxed paper.

Directions for the Berry Filling
Mix all ingredients in a bowl and let sit for 30 min covered in a refrigerator

Directions for the Grand Marnier Whipped Cream and Crème Anglaise
Mix all ingredients in a bowl and whip until soft and fluffy

In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

Directions for the Nutella Chocolate Sauce
Mix in a stainless steel mixing bowl (Temper the chocolate using a bain-marie). Put the crème anglaise and the Nutella chocolate sauce in plastic squeeze bottles and refrigerate.

Directions to build your Crepe
Take one warm crepe and lay flat on a plate. Take a little bit of whipped cream and put it in the center of the crepe. Take your berries and put it on one side of the whipped cream (doesn’t matter which side). Fold over the other end of the crepe so that the berries are showing out like a taco. Take your crème anglaise and your nutella chocolate sauce and drizzle over the top of the crepe. Then enjoy your beautiful creation.

Recipe Courtesy Of

Timber Cove Inn

Arriving at Timber Cove Inn, guests will follow a picturesque, winding route filled with redwood groves and jaw-dropping ocean views to a beautiful hillside bluff overlooking the crashing waves of the Pacific Ocean. Here they'll find the inn, perched on a cliff overlooking one of California’s most beautiful coastlines.