Crepes and Berries

Here's another peek at my healthy, sensitive side.  One of Bryan's favorites, a basic crepe recipe that does nicely as a lighter breakfast (unless you consume a couple dozen).  The berry topping is simply chopped fresh Strawberries, lightly mashed with an old fashioned potato masher and sprinkled with a little sugar to develop the natural juice syrup.  When it comes right down to it, I guess these are really thin pancakes with a French name so it's OK to be an American with some Vermont Maple Syrup and Pork Sausage - that works pretty darn good too!

Ingredients: 

  

Basic Crepe Batter

Variations:

1 1/2 Cup Milk

 Parmagiano Crepes - Add 1/2 cup parmagiano reggiano cheese to batter

2 Tablespoons vegetable oil

  

3 Eggs

 Chocolate Crepes - Add 1/4 cup sugar, 1 1/2 teaspoons Vanilla and 2 Tablespoons cocoa to batter

1 1/2 Cups Flour

  

Small pinch of Salt

 Cajun Crepes - Dust with Essence after cooking and serve with Shrimp, Andouille Sausage or Blackened Chicken filets.

 

  

 

Preparation:

1. Add all ingredients into a blender in the order shown and blend until smooth.

2. Pre-Heat small 7 or 8" omelet pan on Medium - Medium/Hi.  Lightly butter pan.

3. Drizzle batter into pan.  Roll batter around pan slightly up sides to thin the crepe.

4. Cook 1-2 minutes - lift edges to check for light golden brown color.  Flip to finish top for a minute or so.  Remove from pan and lightly butter and roll into finished crepe.

5. Add mixture of Strawberries (or any other fruit you prefer) and lightly dust with powdered sugar.

 
 

Return to Trout Food Home Page   --  Return to People Food Home Page