Crepes with Rose Meringue and Berries

Step 1

In a blender, combine 1 cup flour, 1 cup milk, 2 eggs, and 1 tbsp melted butter. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes.

Step 2

While the batter rests, make the meringue: beat 2 egg whites with 0.5 cup sugar until stiff peaks form, about 5 minutes. Spoon onto a parchment-lined baking sheet in rose-like swirls.

Step 3

Bake the meringues at 200°F (95°C) for 1 hour, until dry and crisp. Turn off the oven and let them cool inside for another 30 minutes.

Step 4

Heat a nonstick skillet over medium heat. Add a small amount of the remaining 1 tbsp butter, then pour in 1/4 cup of batter, swirling to coat the bottom. Cook until golden on the bottom, about 1 minute, then flip and cook 30 seconds more. Repeat with remaining batter.

Step 5

Fold each crepe into quarters and place on plates. Top with 1 cup mixed berries, a rose meringue, and drizzle with 0.25 cup chocolate sauce. Dust with powdered sugar if desired.