Berry Crepes

This is a decadent breakfast or summer dessert.  Don’t get discouraged if the first couple of crepes don’t turn out.  With little practice, you’ll be making them like a pro!

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Main ingredients:
Crepe batter:
1 cup all purpose flour
1 tbsp. sugar
1/4 tsp. salt
2 eggs
1 1/4 cups milk
1/3 cup heavy cream
1 tsp. vanilla

Extra ingredients:
3 cups mixed berries
1/2 cup sugar
juice of 1/2 lemon

Method:
To make crepe batter, put all the ingredients in a blender and blend for about 20 seconds, until smooth.  Let rest for at least an hour.

Make a berry coulis (sauce) by putting the 1/2 cup sugar, 1/4 cup water and 1 1/2 cups of the berries in a sauce pan.  Bring to a simmer, stirring often.  Allow to cook for about 20 minutes, until slightly thickened.  Remove from heat and pour mixture through a fine strainer over a bowl to collect the juices.  Save berries in strainer for another use, or discard.

To cook the crepes, whiz the batter in blender for a few seconds.  Heat an 8 1/2” crepe pan or non-stick flat bottom skillet over medium heat and brush with oil or butter.  Ladle a little crepe batter in the pan and swirl the pan so the bottom is covered with batter.  Cook crepe for one minute.  Using a spatula, carefully turn the crepe and cook the other side for 30-40 seconds.   Remove and keep on parchment paper.  Cook remaining crepes.  Stack crepes between parchment paper until ready to assemble.  (They will stick together if you don’t)

To serve, place a crepe on a plate and place some fresh berries and coulis in center.  Fold over the crepe and serve with more coulis and whipped cream, if desired.

 

BreakfastIzza Wei-Haas