Crepes with Berries
Prep Time: 5 minutes
Total Time: 25 minutes
Servings: 6
Total Time: 25 minutes
Servings: 6
Ingredients:
For 12 Crepes
1 cup flour
1 1/2 cups milk
2 eggs
1 teaspoon oil, olive or coconut
olive oil spray
For the Berries
6 oz blackberries
6 oz raspberries
12 oz strawberries, cut in quarters
3/4 cup yogurt
1 teaspoon powdered sugar, for topping
For 12 Crepes
1 cup flour
1 1/2 cups milk
2 eggs
1 teaspoon oil, olive or coconut
olive oil spray
For the Berries
6 oz blackberries
6 oz raspberries
12 oz strawberries, cut in quarters
3/4 cup yogurt
1 teaspoon powdered sugar, for topping
Directions:
Blend flour, milk, eggs and oil until smooth.
Heat a nonstick pan on medium-low flame.
When hot, spray with cooking spray to coat.
Pour 1/4 cup crepe mixture into pan, then swirl pan to spread crepe thin and smooth.
Cook for 1 minute or until bottom of crepe is light golden brown.
Flip; cook 30 seconds to 1 minute or until light golden brown.
Set aside on a plate and repeat with remaining crepe mixture.
To serve, spoon 1 tablespoon cream into the center of each crepe.
Top with berries and roll crepes. Sprinkle lightly with powdered sugar and add more berries on top.
Best when served warm.
Blend flour, milk, eggs and oil until smooth.
Heat a nonstick pan on medium-low flame.
When hot, spray with cooking spray to coat.
Pour 1/4 cup crepe mixture into pan, then swirl pan to spread crepe thin and smooth.
Cook for 1 minute or until bottom of crepe is light golden brown.
Flip; cook 30 seconds to 1 minute or until light golden brown.
Set aside on a plate and repeat with remaining crepe mixture.
To serve, spoon 1 tablespoon cream into the center of each crepe.
Top with berries and roll crepes. Sprinkle lightly with powdered sugar and add more berries on top.
Best when served warm.
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