January 23, 2005
Raspberry & Blueberry Crepes
CREPES
3 eggs
2 c. milk
2 c. flour
1 tsp. ground cinnamon
1 tsp. vanilla
1/4 cup sugar
1 tbsp. melted butter, cooled
BERRY FILLING
24 oz berries (strawberries, raspberries, blueberries, blackberries, or any combo)
1 1/2 - 2 cups sugar (to taste, depending on how tart you want it)
1/2 tsp vanilla (optional)
1 tbsp butter (optional)
Cooking Instructions:
Beat eggs in a medium mixing bowl into almost a froth. Gradually add the remaining ingredients and beat until smooth. Regrigerate batter at least one hour before use, and give it a quick beating right before cooking.
Cut up freshly washed strawberries in appropriate sized slices (not necessary for the rest of the berries) and place berries in sauce pan. Place sauce pan over low heat until the juices give a thin layer at the bottom, stirring occasionally. Stir in sugar (and vanilla and butter if you want).Then raise the temperature to medium heat and simmer/low boil for approximately 1/2 hour or until the sauce is thickened. Stir occasionally, to make certain the berries are not sticking to the pot (not usually a problem.)
Heat medium pan over medium to medium high heat and spray with no stick Pam. Pour 1-2 tsp. of vegetable oil in the pan. (Just enough to coat the bottom. This will keep your crepe from sticking.) Pour approximately 1/3 cup of batter into pan. Slosh around in the pan until it is a thin layer of batter. Flip when brown. Serve hot with filling (and optional sprinkled powdered sugar or whipped cream on top.)
Posted by Kelli Little at January 23, 2005 02:21 PM