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Raspberry Crepes
Yum. Is there anything as diverse or elegant as a crepe? I don’t think so. And this morning I just had to have some. I have some raspberries in the freezer, left over from this past summer and they were just calling my name. And so, raspberry crepes for breakfast is what was on the menu.
1 egg
1 cup flour
1 1/4 cup milk
Put these three ingredients in a blender and, well, you know, blend. Heat your pan (preferably non-stick) and when it’s hot pour a little batter onto the pan. Pick up the pan and tilt it around a bit to make sure your crepes are nice and thin.
When they brown a bit, using fingers, pick them up and turn them over to brown the other side.
To assemble I put the crepe down and put my raspberries in a line (or two) down the middle. Then I sprinkle with powdered sugar (just a bit) and roll them up. I generally top with a bit of whipped cream and another couple of raspberries.
Perfect with my morning coffee!