Posted on July 15, 2010
I went to the farmer’s market yesterday and looks like the berries are finally in season. They looked so good, I knew just the right recipe for them; my famous Very Berry Crepes. I used to served them at the cafe I owned long ago… ahh… what a great little place it was. Okay, back from memory lane… more on that chapter of my life later.
Very Berry Crepes Recipe
For the crepes:
1/2 Cup Unbleached Flour
1/2 Cup Milk (non-fat optional)
1 Teaspoon Sugar
1 Teaspoon Vanilla Extract
Combined all ingredients in a large bowl and mix until batter is smooth and mostly lump free. Use a non-stick medium size (10 inch) frying pan to cook the crepes. Pour about a 1/4 cup of batter into the heated pan; swirl the batter around until the bottom of the pan is evenly coated with a tin layer of the batter. Unlike pancakes, the crepe cooks quickly. When the bottom is lightly golden brown; flip the crepe over and cooked for a couple of minutes more. The batter makes about 5 crepes.
1/2 Cup Blueberries
1/2 Cup Raspberries
1/2 Cup Sliced Strawberries
1 Teaspoon Sugar
2 Tablespoon Sour Cream
Combined all the berries and sugar together; set aside. Gently combine sour cream and the berries just before serving. Fill the crepe with desire amount of filling and serve with maple syrup. Enjoy!
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