Blueberry Crepes with Fresh Whipped Cream:
Despite what you may think making a gourmet breakfast doesn't take much
time. I was in the mood this morning for fancy food but didn't want to
put a lot of work into it so I looked in my little recipe box [which I highly
suggest to keep your favorite & family recipes] and found my simple crepe recipe:
cook time: 20 minutes
serves: 4-5 [2 per person]
2 large eggs
1 cup whole milk
1/4 cup water
2 tablespoons butter
1 cup all-purpose flour
2 tablespoons white sugar
dash of salt
1. After you mix all the ingredients together thoroughly pour about a half cup of
the batter into a skillet on medium heat[I have a crepe pan which helps the
process a lot, but I have made them before on a regular pan, you may just
have to watch them closer].
2. The batter should be like a watery pancake consistency, after you pour
the batter in the center of the pan tilt the pan back and fourth to spread out
3. You will know when to flip it because the edges will start to come up
and if you check underneath it will be barely golden brown. Be careful
when flipping the crepe because this is when you can easily rip it. Loosen
the crepe on all sides and wedge your spatula under to flip it.
It takes a little over a 1 minutes to 2 minutes on each side.
I found some fresh blueberries I had frozen and let them defrost, and to top
it off I made some fresh whip cream that couldn't be easier. [it just need some
1 cup heavy whipping cream
1 teaspoon good vanilla extract
1 teaspoon confectioners sugar
After mixing in ingredients whisk until stiff peaks/whipped cream consistency.