Crêpes with Yogurt and Fresh Fruit

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Crepes

Lately, Sunday brunch around here has consisted of pancakes or French toast. I decided to shake things up and add crepes to the menu. They’re easy to make, can be done ahead of time and refrigerated. I topped them with yogurt, fruit, and a drizzle of maple syrup, it’s a perfect dish for a hot summer morning. 

  • 1 cup flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter, melted

1. Combine all ingredients in a bowl and whisk until blended. Let the batter rest in the refrigerator for an hour.

2. Heat a shallow pan over medium heat (mine was 8″), brush surface with vegetable oil. Pour a scant 1/4 cup of batter into pan and tilt it so the batter covers the bottom.

3. When the top of the crepe looks dry, lift it with a silicone spatula to see if the underside is golden. If it is, flip the crepe and continue to cook for another 45 seconds. Repeat with remaining batter. Make 9 to 10 crepes.

 

 

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