Crepes are the French little cousins of pancakes. Their versatility is what make them so attractive. You can add multiple different flavors to the batter and fill them with almost everything from fruits to ice cream. And if you remove the sugar from the batter, crepes with ham, cheese, and mushrooms can be perfect for lunch or dinner.
Fruity crepes are a well-balanced breakfast to begin the day deliciously.
- 2 cups of organic flour
- 2 cups of organic milk
- 3 organic eggs
- 1 Tbsp of organic vegetable oil or melted butter
- 1 pinch of salt
- 2 tsp of organic cane sugar
- a few drops of organic vanilla extract
- Optional: You can add 1 Tbsp of Rum, Grand Marnier or Orange Blossom water
- organic fruits: bananas, strawberries, and kiwis
Mix the flour with the sugar and salt. Pour into a blender and add the eggs. Blend while adding the milk little by little to avoid creating lumps. Add the vanilla and any other flavors of your choice. Place the crepe batter in the refrigerator for 1 hour. You can also mix the batter the night before, it will save you precious time in the morning.
The batter should be smooth and not too thick. You can always add some milk or water to thin it.
Heat and oil a pan to medium high temperature. Pour a small ladle of batter and tilt the pan to swirl in a circular motion so that the batter coats the surface of the pan. Cook the crepe for a couple of minutes until it’s light brown. Turn the crepe over with a spatula and cook it another minute.
Fill the crepe with the sliced fruits and enjoy!