June 28, 2014

blackberries and cream crepes

 I set out to pick blackberries and got some help when I told my family about my plans for them... crepes!

 Even Elsa came to help;)

If you've never tried crepes they are wonderful and so versatile.  Besides blackberries and cream, I love filling them with peanut butter and bananas, chocolate, chocolate and bananas, strawberries... you get the picture:)  They are so so so good!  If you can make pancakes, you can make crepes.

Servings 2, makes 6 crepes
Total Time 25 minutes

  • 1/3 cup flour
  • 1/3 teaspoon white sugar
  • pinch of salt
  • eggs
  • 2/3 cup milk
  • 2/3 tablespoons butter, melted
**FYI- Orginally this recipe fed 6 and made 18 crepes, so I have adjusted it to make enough for 2 people... that is the reason for the odd measurements.  
    • heavy whipping cream
    • sugar
    • fresh blackberries


    Combine the flour, sugar, salt, eggs, butter, and milk together.  Beat for 1-2 minutes, until smooth.  

    Heat a lightly oiled non-stick skillet over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe.

    Tip and rotate pan to spread batter as thinly as possible. 

    They will cook quickly, only about 1 minute per side.  Use a spatula to loosen the edges and flip them.

    Brown on both sides.

    Using a mixer, whip the heavy whipping cream on high until it forms peaks.

      Add sugar to taste, mix, and set aside.

    Place the berries and some whip cream in the center of the crepe.  

    Roll up.

    Top with whip cream and enjoy!!  

    No comments:

    Post a Comment