spring berry crêpe

spring berry crêpe

what you will need :

1 cup or 250 ml  of heavy cream

3/4 cup or 100 gr of all purpose flour

2 eggs

2 tablesp. melted butter

a pich of salt

2 tablesp powderd sugar

1/2 teasp. vanilla extract

1 tablesp. oil ( for cooking)

oven heated to a 200 degree

mix quickly the flour and the heavy cream together ( it will be a very thick batter, like frosting), let it sit for about 10 min. add all the other ingredients to the batter.  heat a 10-inch nonstick skillet over medium heat for 2-3 minutes. add the tablsp. of oil in the pan and whipe out with a paper towel ( you can re-use it for each crepe), you want the pan hot, but not smoking.stir the batter again and measure out 1/4 cup of the batter. tilt the skillet off the heat and pour the batter to one side of the skillet, immediately twirling the skillet to coat the bottom with the batter. put the skillet back on the heat and cook the crepe until the edges begin to brown, about 1 minute. Loosen the crepe around the edge with a heat-proof ( thin) spatula and gently (but quickly!)  and turn it on the other side and cook for one more min, till golden brown. stack them on a plate and keep the warm in the oven.

for the berrys:

just wash and cut up your favorite berrys  ( mine are: 1/2 cup, bluberrys, 1/2 cup raspberrys, 1 cup strawberrys).  add 1 tablsp. of lemon juice, 1/2 vanillla bean and 2 tablesp. agave syrup. mix all well and let stand for 10 min.

good luck 🙂

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