Ingredients
1cupall-purpose flour,or white whole wheat flour
1½cup1% milk,or milk of choice
2large eggs
1tspoil,olive or grapeseed
non-stick spray
6ozblackberries
6ozraspberries
12ozstrawberries,cut in quarters
12tbsplight whipped cream,of choice, or yogurt or cottage cheese
1tsppowdered sugar,for topping
Preparation
In a blender, blend the flour, milk, eggs and oil until smooth.
Heat a nonstick crepe pan on medium-low flame.
When hot, spray with cooking spray to coat bottom of the skillet.
Pour ¼ cup of the crepe mixture into the pan. Swirl the pan slightly to make crepe thin and smooth.
Cook for 1 minute or until the bottom of the crepe is light golden brown.
Flip, then cook for 30 seconds to 1 minute or until light golden brown.
Set aside on a plate, then repeat with the remaining crepe mixture.
Spoon 1 tablespoon of cream or desired filling into the center of each crepe.
Top with some blackberries, raspberries, and strawberries, then roll the crepes to cover.
Sprinkle lightly with powdered sugar and more berries on top, serve warm, and enjoy!
