- Whipped cream and chocolate ganache
- Cinnamon crepes stuffed with berries
- Made this for Grandma once for her birthday
- crepe pan
3/4 cup all-purpose flour
3/4 cup half-and-half
1/4 cup whole milk
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Dash of salt
2 large eggs
1/4 cup fresh raspberries
1/4 cup fresh blueberries
1/4 cup fresh blackberries
1/4 cup quartered small strawberries
1 tablespoon granulated sugar
1 banana, cut into 1/2-inch slices
2 Cinnamon Crepes
Powdered sugar (optional)
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and
next 7 ingredients (through eggs) in a food processor, and process until smooth.
Pour batter into a bowl; cover and chill for at least 1 hour or up to 12 hours.
Heat an 8-inch crepe pan or medium nonstick skillet over medium-high heat. Coat pan
with cooking spray; remove pan from heat. Pour a scant 1/4 cup batter into pan;
quickly tilt pan in all directions so batter covers pan with a thin film. Cook 1
minute or until surface of crepe begins to look dry.
Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over
when it can be shaken loose from pan and the underside is lightly browned; cook
crepe 20 seconds on the other side.
Place crepe on a towel, and cool. Repeat the procedure until all of the batter is
used. Stack the crepes between single layers of wax paper or paper towels to
prevent them from sticking.
Yield: 8 crepes (serving size: 1 crepe)
Combine first 6 ingredients in a saucepan over medium-low heat. Cook 4 minutes or
until thoroughly heated, stirring occasionally.
Place 1 Cinnamon Crepe on each of 2 plates; spoon about 1/2 cup fruit mixture in
center of each crepe. Fold bottom edge of crepe (closest to you) over fruit; fold
in both sides of crepe over fruit. Arrange, seam sides up, on plates. Sprinkle
with powdered sugar, if desired.
Yield: 2 servings (serving size: 1 filled crepe)
- A magazine