Simple Crepes and Fruit
This is a big time favorite in my home. The minute I say I’m making crepes, it’s all hands on deck.
1 c. flour
1/2 c. milk
2 TBS melted butter
1/2 c. water
1/4 tsp salt
Dash of Cinnamon *optional
After blending the flour and eggs, add the milk, butter, water, salt and a dash of cinnamon. Whisk well. Heat some oil in a skillet and once it starts to sizzle, pour in 1/4 to 1/2 cup of the batter. Lift the skillet and slowly tilt it, in all directions. This allows the crepe to spread out evenly and thinly. Place the skillet back on the burner and lightly brown the crepe on both sides. Repeat until the batter is gone.
For a sauce, choose you favorite fruits. I personally rather enjoy raspberries, blueberries and strawberries. Add a little water and sugar to a saucepan. Mash the fruit and add it to the sugar water. Bring to a boil stirring constantly. You only need about a 1/2 cup of water. Sugar is at your discretion. Let cool and pour over crepes.
*Tips for Toppings, if your are out of fresh fruit.
Skip the cinnamon:
~add about a 1/2 cup of jelly to 1/2 cup of water.
Bring to a boil, let cool and pour over finished crepes.
~Melted Peanut Butter and Mashed Bananas, heated in a saucepan….amazing!
~melted white or dark chocolate, drizzled
~orange and pinapple chunks
Don’t forget a fruity beverage as a finishing touch.
As always, be creative. Crepes are extremely flexable. They can go from breakfast, to lunch, to dinner or dessert, in no time flat. Happy Eating!