Crepes with Berries

Making crepes may seem very exotic but, in reality, are super simple. Sometimes the same old boring (yet still delicious and satisfying) scrambled egg and english muffin just doesn’t cut it. For one of the first times this season, the weather was beautiful and my deck was calling me to sit out there with a cup of coffee. I wanted something special to enjoy with the coffee to create that Paris cafe feel………….

CREPES!

I pulled out my trusty Fannie Farmer cookbook that my mom gave me
when I got married and whipped up the batter.
Then began the process of making them.  
Spreading the batter into a thin layer is key to thin crepes 
with a delicate crispy edge.

A few weeks go by and now it is definitely
strawberry season so……..

crepes in the freezer

lemon yogurt in the fridge

granola in the pantry

strawberries in the fridge, fresh from the local farm stand

strawberry basil balsamic ‘syrup’ in the fridge
(stored small jars in the freezer)

This is what happened!!!!! SO GOOD.

5 from 1 vote

Print

Crepes w/Berries

Prep Time

40 mins

Cook Time

5 mins

Total Time

45 mins

 

if you can’t flit off to Paris right now, set up a cafe right at home and make these crepes to create any savory or sweet treat

Course: Breakfast, Dessert, Main Course

Cuisine: French

Keyword: crepe, pancake

Ingredients

• 2 eggs
• 1 cup milk (any type)
• ½ tsp kosher salt
• 1 cup all-purpose flour
• 2 TBSP unsalted butter, melted and cooled plus extra for coating the pan

Instructions

1. Beat the eggs, then beat in the other ingredients until smooth. Or use a blender to mix this all together. Cover and let stand for 30 minutes. 

2. Heat up a non-stick skillet, cast iron griddle or crêpe pan on medium to medium-high heat. Coat the pan with butter (try using a paper towel).

3. Ladle about ¼ cup of batter into the pan, quickly spreading it out into a thin layer. Experiment to see how much your pan will hold.

4.  Cook until the bottom of the crêpe just starts to brown and the edges lift easily from the pan, about 2–3 minutes. Turn with a spatula and cook a minute or 2 more.

5. Serve right away or place on a cookie rack to cool while you finish making all the crepes.

6. Roll them up, filled with your favorite toppings, or serve them flat with lots of melted butter and warm syrup.  

Recipe Notes

• To store, stack crepes using parchment paper between each and wrap in plastic wrap.  Freezes very well.  Using the parchment to separate makes it super easy to take a few out of the freezer at a moments notice if you feel like ‘taking a trip to Paris’, without having to go through all the motions to make them fresh.  
• Let thaw and then crepes can be reheated on the stovetop.  I just popped them in the toaster to warm and crisp the edges a bit and they tasted freshly made!
• Fillings can range from yogurt, berries, cream cheese, eggs, cheeses, jellies, chocolate.  
• Imagine anything, a crepe elevates the whole experience!