Czech Crepes with Berries and Cream

Ingredients

For the Crepes (makes about 12):

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

For the Berries:

• 6 oz package blackberries
• 6 oz package raspberries
• 12 oz package strawberries, cut in quarters
• 12 tablespoons light whipped cream of your choice, or yogurt/cottage cheese
• 1 teaspoon powdered sugar, for topping

Instructions

1. In a blender, blend 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.

Tips

• Crepe batter can be kept in a container for about 4 days. Make a batch on weekends, then make 2 each morning for a quick breakfast.
• You can make the crepes ahead, place them on a plate, and cover them with plastic wrap. Reheat a few at a time in the microwave.
• A crepe pan can be used, but it’s not necessary, a good 8 inch non-stick skillet with a 6 inch bottom will work just fine.
• Wait until the skillet is hot before adding the batter, you should hear it sizzle quietly when you pour it on the pan.
• For gluten-free: Use Bob’s Redmill 1 to 1 flour mix and increase the milk by 2 tablespoons to thin the batter.

Attribution

Recipe from Skinnytaste