My daughter and I recently visited a local restaurant that we sometimes go to for breakfast. I usually get the pancakes, sausage and eggs. I like to add a side of guac to go along with the sausage and eggs for the taste and extra added nutrition. During our last visit, I noticed a picture of crepes off to the side. I asked the cashier if they were now serving crepes and she said yes.
My daughter asked “What are crepes?” to which I replied they’re a thinned out pancake that have something like berries or chocolate on the inside. I’d seen cooking shows where they made them and though it was a thought I entertained i’ve never made them, nor do I recall ever having them.
Not long after, she asked if she could have pancakes for breakfast. She let me know later that she tried to make them, but they turned out too thick still. Maybe they weren’t as easy as i’d imagined them to be? Well I was sent along this recipe to share with my readers and turns out they just may be as easy as i’d thought. What I didn’t realize is that you don’t need a leavening agent. Anyhoo, here’s that recipe:
Kitchen Craft’s Festive Fourth of July Crepes
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons margarine or butter, melted
1 cup plain yogurt
1/2 cup cranberry juice
1 cup fresh blueberries
1 cup fresh strawberries or raspberries
1. Whisk together flour and eggs in a large mixing bowl. Gradually add the milk, water, and vanilla – stirring to combine. Add salt and butter or margarine, beat until smooth.
2. Spray gourmet skillet with non-stick spray (you will only need to spray the first time) and heat at medium setting. Using approximately 1/2 cup for each crepe, pour batter into the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. 3) Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, and turn to cook the other side. Stack the finished crepes on a plate.
4. Using a whisk, blend the yogurt and cranberry juice together until smooth.
5. Place a row of fruit down the middle of the crepe and top with a spoonful of yogurt mixture. Roll up as you would a burrito but don’t close ends. Top crepes with fruit and yogurt. You can also pour some maple syrup over crepes for added sweetness.