I love berries! I mean, I can eat handfuls all day long. Strawberries and raspberries are my favorites, but blackberries, blueberries and marionberries all have places in my life. I love berries fresh, on cottage cheese, in smoothies, over ice cream and in pies. But, today, I’m sharing about the crepes I made recently.
I based my recipe on this post from Smitten Kitchen.
I followed her recipe very closely for the crepe part.
4 tablespoons unsalted butter, melted and cooled slightly
1 cup milk (I use whole)
4 large eggs
1 cup all-purpose flour (I used sprouted wheat flour from Azure Standard)
Few pinches of salt
Combine wrapper ingredients in a blender, or whisk by hand until smooth. Cover with plastic wrap and refrigerate for an hour or up to two days.
Heat a small skillet over medium heat, melt a bit of butter, and pour 3-4 Tablespoons of batter in, tilting the pan to make an even layer of batter. When mostly cooked through, use a spatula to flip the crepe and then cook another minute on the opposite side. Since I used sprouted wheat flour, the batter wasn’t as smooth as usual, but if I watched the pan temperature and flipped at the right time, they held together.
For the filling, I used fromage blanc that I had made a couple days previous with cultures from Cultures for Health. It’s creamy, healthy and delicious. I whipped the fromage blanc in the Cuisinart with powdered monk fruit, some sugar and vanilla.
Fill crepes with cheese mixture and berries. Eat. Repeat. So, so yummy.
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