Sometimes you just need a little something sweet on a Saturday morning. I figure if you’re going to go sweet you might as well use fresh fruit. You get to indulge but still get a serving of plant foods. I love lazy weekend mornings, hanging in our pajamas and making a big breakfast. My kids are at their happiest in the morning so I love taking advantage of not having to run out the door. There’s something really special about being in my favorite space (the kitchen), with a hot cup of tea listening to the nice sounds children make when they’re content. You know… those moments of happy laughter, funny imagination games and the made up sounds of dinosaurs. It all ends come noon so I like to soak it all in while I can.
Crepes are a favorite around here and during the summer months it’s a great way to take advantage of all the fresh, ripe berries all around. They’re a bit time consuming but once you make them enough times you get quick. This recipe is fairly low in sugar compared to standard recipes but you can always make it even lower by decreasing the added sugar to 1 tablespoon or omit all together.
This recipe is written by my coauthor for the Mediterranean Diet Cookbook for Dummies®, Wendy Jo Peterson. You’ll find it under Desserts but you may want to make it for those once-in-awhile-need-a-sweet-breakfast sort of weekends.
- 2 eggs
- 1 cup milk
- ⅔ cup flour
- ⅛ teaspoon salt
- 1 tablespoon butter, melted
- 1½ cups berries
- 2 tablespoons sugar
- Nonstick cooking spray
- Powdered Sugar for dusting
- Combine the eggs, milk, flour, salt, and butter in a blender until smooth, about 2 minutes. Cover and refrigerate the batter for 1 hour.
- In a small bowl, gently combine the berries and sugar. Cover and set aside at room temperature. Spray a nonstick skillet with nonstick cooking spray and heat over medium heat.
- Ladle ¼ cup of the batter into the skillet and quickly rotate and coat the pan with the batter to make a thin crepe.
- Cook for 1 minute (look for golden edges) and then flip and cook for 30 more seconds or until golden. Remove from the pan, place on a plate, and cover with a warm towel.
- Repeat Steps 3 and 4 with the remaining batter. Fold each crepe in half and then in half again. Top each crepe with berries and dust with powdered sugar to serve.