Crêpes with Blueberries
Once in a while, i love crepes for breakfast. There are many variations. I'll also post my seafood crepes here sometime. You only need very few ingredients and you're all set! The only requirement really is a good non-stick skillet, otherwise you'll just end up being frustrated with your crepes sticking to the pan.
for about 8 crepes (for about 4 people):
150 ml water
150 ml whole milk
150 g white or whole wheat flour
2 teaspoons sugar
1 teaspoon vanilla extract
butter to grease the skillet for each crepe
whipping cream, whipped (with some rum or grand marnier inside for flavor)
Put water, milk, eggs, sugar, vanilla extract and flour into a bowl and mix everything well until very smooth.
Use the super Betty Bossi mixer if you're lucky to have one, or email me if you want me to bring you one from Switzerland next time i go there! I posted more info about it here.
Heat 1 teaspoon of the butter in the non-stick skillet over medium heat. Swirl the pan so the butter covers the bottom of the skillet. Add about 3-4 tablespoons of the crepe mixture into the skillet and swirl the pan to cover the whole bottom. You have to work fairly quickly to make the crepe cover the whole skillet. Instead of a tablespoon, you preferrable use a big ladle like this one.
Cook the crepe for about 1 minute until it gently starts to bubble a bit. Carefully flip it in the pan with a spatula and cook for another minute or so. Remove it from the pan and transfer it to a plate. Repeat all that until you have finished the whole crepe mixture. It should last for about 8 crepes.
Put some whipped cream along the center of the crepe and add as many blueberries as you like. Roll or fold the crepe to your liking, sprinkle it with powdered sugar using a strainer and decorate with some more blueberries and whipped cream.
By the way, I first took a picture of this dish with the plate sitting on one of my many place mats from Switzerland. It accidentally looked like the plate was flying in this mountenous area!