I loves crepes. These are a light breakfast filled with just sweetened fresh strawberries, rolled up, dusted with a little powdered sugar, and topped with a spoonful of homemade strawberry preserves! Delicious. This recipe makes a small batch perfect for breakfast for two. You don’t need to have a crepe pan to make these crepes; I used a “regular” 8-inch skillet.
Crepes for Two (adapted from Dessertfortwo.com)
Makes 4-6 crepes
1 cup milk (2% or whole milk)
1 large egg
1 tablespoon sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
2 teaspoons unsalted butter, melted and cooled slightly
In a blender, add the milk, egg, sugar, flour, salt and butter. Puree the mixture for 30 seconds on high. Then turn off the blender and let the mixture rest for 5 minutes.
Heat an 8-inch skillet on medium heat. Remove skillet away from the heat source and spray with cooking spray. Put the pan back on the burner. Pour a 1/4 cup measure of batter in the hot pan and swirl it around. When the edges start to brown slightly, use a thin bladed spatula to gently release the sides from the pan. As the crepe cooks it will ease away from the pan, so look for that. Use the spatula to flip the crepe and gently smooth it out. When the bottom develops brown spots remove it from the pan to a plate. Repeat until all the batter is used up.
Cook’s Note: For a thicker crepe, use 1/2 cup measure. For a larger thinner crepe, use a 10-inch skillet and 1/2 cup measure.
Roll and fill the side with the brown spots, leaving the more attractive side with brown swirls for the outside. Fill with lightly sweetened fresh berries, roll up, and top with a dollop of unsweetened whipped cream, berry preserves, or a sprinkle of powdered sugar. Or all of the above!