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Thursday, February 14, 2013

Berry-Filled Crepes

Print Friendly and PDF This morning for Valentine's Day we had berry-filled crepes for breakfast.  It was delicious & so very easy to make.  I know that they sound all gourmet, but really, they aren't.  I had these a lots as a kid and haven't really made them much as an adult, so my kids were not too sure about it.  They changed their minds quickly, though after trying them! 

For the Crepes:

1 1/4 c. milk
2 eggs
1 c. flour
1 Tbsp. sugar
1/4 tsp. salt
4 Tbsp. melted butter (cooled)

Blend the crepe ingredients with a whisk or in the blender until smooth.  Heat a small 10-inch skillet on the stove over med-high heat. Lightly grease the pan. Pour in a small amount of batter (about 1/3-1/2 c.) enough to just thinly cover the pan.  Pick up the pan and rotate it around a little to evenly coat the pan with batter.

Cook until the edges begin to pull away from the side of the pan and the underside is lightly browned.  Flip over and cook the other side until lightly golden-1 to 2 minutes.  Place on a plate and fill with berry filling (about 2 Tbsp.) down the center. Fold up and dust with a little powdered sugar.


For the Berry Filling:

1 lb. of fresh or frozen strawberries, raspberries, or blueberries
1 Tbsp. cornstarch
1/4 c. sugar
1 Tbsp. lemon juice

Mix the berries and sugar and heat in a small saucepan.  Whisk together the lemon juice and cornstarch and ad into the berry mixture. Cook on low until it thickens.

Makes about 10 crepes.

I think tonight I am going to make more & do a dinner one with chicken, cheese and broccoli.  Mmmmm!  



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