It’s snowing here….3 inches an hour according to the local weather guru. I have bread baking and got to work from home today, so it is all good. It’ll be 60 degrees by Sunday, so I’m enjoying the last (hopefully!) of the snow. With the promise of spring, I’m still all about fresh fruits and vegetables, so the kid’s recipe tonight is for crepes. They’re light and fresh.
Do the idea of crepes scare you?! They did me until I decided to brave the waters for this recipe. They are unbelievably easy. The only difference between this and making pancakes is how you manipulate the pan. Make sure after you’ve lightly greased the pan and heated it, you remove it from the heat before adding the batter. Then you need to swirl the batter thinly around the pan and up the sides, until it sets. Return to the heat to let it cook. Immediately begin to loosen the top edges with a butter knife, so when it’s time to flip, it’s easy to do.
I found flipping it by hand easiest. Gently loosen the edges completely and gingerly pickup by the edge and flip it over when the bottom is golden. You may need to loosen the bottom with a spatula before flipping. If you’re feeling daring…you can try flipping them. Just remember, they don’t have to look perfect or be paper thin to work!
- 4 eggs, beaten
- 2 cups flour
- 2 cups milk
- 4 tbsp butter, melted
- ¼ tsp cinnamon
- ¼ tsp cinnamon
- 4 oz sliced strawberries
- 1 banana, sliced
- 2 kiwi fruits, peeled and sliced
- 1 cup granola
- 1 cup vanilla yogurt
- powdered sugar
10-inch skillet with sloped sides or crepe pan, 2 bowls, plate & parchment or wax paper
Whisk together eggs, flour, milk, butter, ¼ tsp cinnamon. Mix well and refrigerate for 15 to 30 minutes while you prepare fruit.
In medium bowl, combine ¼ tsp cinnamon, berries, banana, kiwi, granola & yogurt. Cover & refrigerate. Lightly grease skillet and heat over medium heat. Just before adding batter, remove from heat. Add ½ cup of batter for each crepe. Immediately after adding it, swirl pan until batter is spread completely around the pan and up the sides. Return to heat and cook until golden on the bottom, flip and cook until other side is golden. About 2 minutes each side, but watch carefully. Remove to plate. Repeat for each crepe. Place parchment paper between crepes.
To assemble, put ¼ fruit mixture in each crepe and roll up. Top with garnish of powdered sugar. Makes 8 crepes.