place berries, sugar, vanilla and water in a saucepan over high heat; bring to the boil. reduce heat to low and cook for 3 minutes until the sugar dissolves.
dissolve cornflour in 1 tbsp of water to make a paste. stir into the berry sauce and simmer, stirring constantly, for 2 minutes or until the sauce thickens, then cover and remove from the heat.
french crepes :
sift flour into a bowl and stir in sugar. combine butter, lemon zest, eggs and NESTLÉ CARNATION Light & Creamy Evaporated Milk in a jug. whisk into the flour and stir until smooth.
lightly spray a non-stick frying pan with oil; place over medium heat. pour in 1/4 cup (60ml) of batter and tilt pan so it makes a thin circle.
cook for 2 minutes, then flip and cook on the other side until golden. remove from pan and transfer to a low oven to keep warm while you cook remaining crepes.
serve crepes with sauce and vanilla ice cream.
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