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Thursday, August 22, 2013

Blueberry crepes

You may use strawberries , raspberries or a mix of your favorite berries.

For the crepe:
  1. Make a batter with 1 cup all-purpose flour, 2 eggs, 1/2 cup milk and sugar to taste.(You can store the batter for 48 hrs in the fridge)
  2. Add butter to thinly coat a non-stick pan. Pour the batter and swirl the pan to make it evenly thick. Flip. (You can store the crepes in the freezer for later use)

For the filling:
  1. Stew the berries with lemon zest and cinnamon powder on low heat. Add sugar to taste. Let them sit in the syrup.
  2. Spoon out the berry filling onto the crepe and roll the crepes. Place a spoonful on the top if you wish.

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