Delicate and light, crêpes make a perfect summertime sweet! Incorporate these into your Bastille Day celebration or serve them for brunch. Spread warm jam on one side and fold them into bundles of goodness before topping with whipped cream and fresh, local berries. These beauties are best enjoyed hot off the griddle and with good company!
Makes 10 crêpes – Total time: 1 hour – Vegetarian
- 1 cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon sea salt
- ¾ cup whole milk
- ½ cup water
- 2 eggs
- 3 tablespoons melted, unsalted butter
- 1 pint raspberries
- 1 pint blueberries
- 2 cups whipped cream
- 1 ¼ cup fruit jam or preserves
- Whisk together flour, sugar, and sea salt. Set aside.
- Combine milk, water, and eggs in a separate bowl.
- Add milk and water into the flour mixture and whisk until smooth. Add in melted butter gradually.
- Allow crêpe batter to rest for 30-60 minutes to allow air bubbles to come to the surface.
- Heat a skillet to medium. Using a little butter to grease the pan, pour ¼ cup batter into pan and immediately swirl the batter to coat the bottom. Cook crêpes until the bottom starts to turn golden, about three minutes. Flip over and cook for a few more moments. Repeat with remaining batter.
- To serve, spread two tablespoons of jam per crêpe and fold twice. Garnish each with whipped cream and berries.