Kyle and I love to make these crepes. We started making them together while we were dating and make all the time usually for breakfast, but occasionally for lunch or dinner too. We usually make them with strawberries or mixed berries or berries and bananas, but our very favorite are with fresh local peaches when they come in season (nectarines are almost as good though) and sprinkled with cinnamon and sugar.Crepes
3/4 c flour
1/2 TBS sugar
1/4 t baking powder
1/4 t salt
1 c milk
1 T melted butter
a little vanilla
1 egg
Combine ingredients. The batter should be very thin (add more milk if too thick). Heat a small skillet and lightly butter before the first crepe. Subsequent crepes shouldn't stick. Pour a small amount of batter into the hot pan and promptly swirl the skillet to make the batter spread thin covering the bottom of the pan. Cook until very light brown, then flip and cook the other side likewise. Put aside and continue to cook crepes until batter is gone.
Spread each crepe with Sweetened Cream Cheese (recipe below) and add fresh fruit. Roll and sprinkle with powdered sugar, if desired. They are also good with jam as well.
Sweetened Cream Cheese Spread
1-8oz brick of cream cheese, regular or reduced fat
1/4 c sugar
vanilla to taste (at least a 1 tsp)
Combine until well mixed and smooth. (This makes enough that we usually have enough for the next time we make crepes as well).
