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Simple, foolproof sweet crepes drizzled with tangy and fresh Stella Artois® raspberry coulis. These are delicious and are perfect brunch or dessert get-togethers.
I am honored to be partnering with Stella Artois® for this summer brunch recipe.
Honestly, I’m not much of a breakfast person. I mean, I love breakfast foods, but to me, early mornings are for warm tea and getting the day started. Brunch, however, is something I can definitely get on board with, and when you have a large family, brunch can sometimes feel like a party. Stella Artois products are timeless and classic, and they help add a bit more fun and fancy to an at-home brunch party. Plus, it is a premium beer with a rich and pleasant taste which makes it a perfect brunch drink.
Crepes are one of my favorite things to eat at really any time. They sound super fancy (especially when paired with words like “coulis”), but they are actually easy to make and use simple ingredients. I was able to grab everything I needed for this recipe (including the fresh ingredients) at my Fred Meyers. You can look for Stella Artois products at your local supermarket and many other locations.
What Is Coulis?
Coulis (pronounced KOO-LEE) is basically a thick sauce made from the strained puree of either fruits or vegetables. It is actually a lot easier than its name makes it sound, and is an amazing topping for crepes.
For this Stella Artois Raspberry Coulis, I used just three simple ingredients:
- raspberries (fresh or frozen will work)
- Stella Artois® beer
The pairing of the raspberries and the Stella Artois beer creates a light and airy coulis. Stella Artois® Solstice Lager is another great option for this recipe. Stella Artois Solstice Lager is a new, refreshing golden lager with subtle citrus notes that would pair beautifully with the raspberries in the coulis. Stella Artois is releasing more seasonal offerings this year, be sure to keep an eye out for their Stella Artois® Midnight Lager this fall.
The Best Way To Make Crepes
- Use a non-stick skillet so you don’t have trouble flipping your crepes.
- Flip the crepe when the batter looks completely set to avoid burning. It should only take about a minute to cook.
- You don’t have to grease the pan after every crepe. Greasing it at the beginning should be enough, and you can add more as you go if you feel like your crepes are starting to stick.
- Don’t be afraid to use your fingers to flip. I like to use a fork to get the edge up and then flip it with my fingers. You can also use a spatula.
How To Make Crepes with Stella Artois Raspberry Coulis
For the Coulis:
3 cups fresh or frozen raspberries
1/2 cup sugar
1/4 cup Stella Artois Beer
For the Crepes:
2 cups milk
1/4 cup butter, melted
1 tbsp sugar
1/2 tsp salt
1 1/3 cup flour
- For the coulis, combine the sugar and Stella Artois in a small saucepan. Cook over medium heat until the sugar is completely dissolved. Add the Stella Artois syrup and raspberries to a blender. Blend until the mixture is smooth and pureed.
- Pour puree into a fine-mesh strainer over a medium-sized bowl. Stir and push through the strainer with a rubber spatula until all of the liquid has been extracted. This will take a few minutes. Discard the seeds.
- For the crepes, combine all crepe ingredients in a blender and mix until batter is smooth.
- Grease an 8-inch frying pan and heat over medium. Pour the batter into the pan using a 1/4 measuring cup. Tilt and rotate the pan so the batter forms an even circle. Cook for about 1-2 minutes per side, then remove from heat. Repeat until the batter is finished.
- To assemble, roll the crepe or fold it into half twice to form a triangle. Drizzle Stella Artois raspberry coulis over the top and top with fresh raspberries. Enjoy with a bottle of Stella Artois or Stella Artois Solstice Lager.