Happy Sunday friends. I hope you all are having a great weekend. Sunday's are pretty special in our home. It means more time to sleep and a very lovely breakfast or brunch alfresco during the warmer months.
And this Sunday was no exception. Our day began with this little feast of FRUIT CREPES stuffed with fresh whipped cream, fruit and topped with a strawberry sauce. I made use of the fruits that were already in hand such as mango, blueberries and strawberries but you can use your favorites here. The hardest thing about this recipe is deciding what you will fill your crepes with.
Side note, these crepes can be served for breakfast or as a dessert. Who can say no to these? So so yummy and light. Enjoy.
Happy Sunday....
Janet
Here is the recipe that I used for the crepes. It is from All Recipes. There is also a link to a how to video.
Crepes |
2 eggs 1 cup milk 2/3 cup all-purpose flour | 1 pinch salt 1 1/2 teaspoons vegetable oil |
DIRECTIONS:
| 1. | In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour. |
| 2. | Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter. |
"These traditional crepes are made with eggs, milk, flour, salt and oil."
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