Inspired by a meal I enjoyed during our recent trip to an eco-retreat in Mexico, today’s breakfast of fruit filled crepes was delicious and healthy. A perfect way to start a busy day!
I used the crepe recipe found in The Joy Of Cooking. I was a little intimidated by crepes – they are so delicate! But, my first try was a definite success. I don’t have a fancy crepe pan and we do not use non-stick pans, but the 12 inch skillet I used worked perfectly. Next time I plan to experiment with whole wheat flour to make this meal even better.
When the crepes are ready to serve, fill each one with this fruit salsa and top with a generous dollop of yogurt (preferably homemade). No need for syrup or sugar – these are perfectly sweet and delicious just like this!
5 strawerries, diced small
1 banana, diced small
1 mango, diced small
1/2 cup flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
1 pinch salt
Combine all of the above into a blender and mix well. Pour the batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.). Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter.
Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. Remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.
Stack the finished crepes between sheets of wax paper.
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