Raspberry Blueberry Crepes

We have always loved crepes, but had never really thought of making them ourselves until recently - and it's actually really easy!  Since we've been picking so many fresh berries this summer, we have been making them quite often.  The recipe that has given us the best results is below and you can also find it here.  We've made both savory and sweet varieties and have also substitued whole wheat flour into the recipe, which tastes great as well.  You do have to make the batter and let it sit, so a bit of planning ahead is required.

The recipe below if for the actual crepe only, not the filling.  You can really put whatever you like inside.  For these we heated some of the berries on low unitl they broke down a little.  We added a little honey to them, because the raspberries were quite tart, along with some chopped mint.  We spread quark (kind of a cheesy tasting yogurt, ricotta would also work well) on the crepe then topped it with the warm berry mixture.  You can spread the ricotta on cold because the hot berries will warm it.  We topped them with some homemade berry sauce, whole blueberries and a sprig of mint!

For Callie, plain crepes with butter and rapberries on the side.  She doesn't care for blueberries or anything jam-like... and then there's me who will eat a jar of jam with a spoon in one sitting :)

Crepes

Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.