Just in time to be served for a nice brunch over the week-end, today I have the recipe for delicious Fruit Filled Crepes.
This recipe will make 2 servings (with extra for the first one or two, which might get ruined … see below), but can easily be doubled/tripled for more.
2 cup milk
1 1/2 cup flour
pinch of salt
A bit of oil for cooking, such as olive, vegetable, peanut.
Mix the milk and egg together in a bowl. Then whisk in the flour and salt. (Mixture will have lumps so don’t worry about them.)
To make the crepes:
Heat a large frying pan over medium heat. Once it’s hot, add some oil (about a teaspoon) and swirl it around to coat the bottom of the pan. Remember this motto: “Hot pan, cool oil … food won’t stick”.
With a soup ladle, add a scoopful of batter and swirl pan again to coat bottom. Cover the pan and cook for about a minute. The top of the crepe will form bubbles on it, which are a good indication as to when it’s time to flip your crepe, but you can also slip your spatula under a bit and see if it’s lightly browned on the bottom.
Once flipped, cook for another 1/2 minute or so, then slide onto a plate. Repeat until you’ve used all the batter, keeping the ones you’ve already made in a warm oven. Please note: it is very common that your first crepe doesn’t work out nicely. This happens to everyone for some odd reason! I remember reading this once: “The first crepe is always for the pan”.
Mixed fresh fruit. We used pitted cherries and blueberries
Mint leaves. Very nice to add if you have some.
1/4 teaspoon each of real vanilla extract and rum.
Finely grated rind of one lemon.
One or two tablespoons of white sugar.
Sour cream or Greek Yogurt
Mix everything together, except sour cream, in a bowl before beginning to make the crepes.
Note: each serving uses two crepes. Put them on the plate so they’re overlapping by about an inch. Add your fruit filling. Dauble sour cream on and then fold the two sides of crepe over, to cover the filling. Done!
Serve with butter and maple syrup!
↑ Served with home fries and smoked salmon we made ourselves! See how to do that here ↑
Wishing you a happy Friday and excellent week-end to come. xo loulou