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Fruity Crepes

Savory Skillet Crepes with Cheese

CREPES WITH BERRIES AND CREAM

YIELD: 6 SERVINGS

INGREDIENTS

For the Crepes (makes about 12):

  • 1 cup all purpose or white whole wheat flour
  • 1 1/2 cups milk
  • 2 large eggs
  • 1 teaspoon oil, olive or grapeseed
  • nonstick spray

For the Berries:

  • 3 oz blackberries
  • 3 oz raspberries
  • 4 oz strawberries, cut in quarters
  • 12 tablespoons whipped cream
  • 1 teaspoon powdered sugar, for topping

INSTRUCTIONS

  1. In a bowl, whisk flour, milk, eggs and oil until smooth.
  2. Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.
  3. 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.
  4. To serve, spoon 1 tablespoon cream or your desired filling into center of each crepe. Top with some berries and roll crepes.
  5. Sprinkle lightly with powdered sugar and more berries on top. Best if served warm.