Crepes with Berries


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

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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