Crepes
1 1/2 cups flour
1 T sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 T butter, melted
1/2 tsp vanilla
2 large eggs
1. Mix first 4 ingredients. Stir in milk, butter, eggs, and vanilla. Beat with hand/electric beater until smooth.
2. Lightly butter skillet. Heat over medium heat until bubbly.
3. For each crepe, pour slightly less than 1/4 cup batter into skillet. Rotate skillet until thin layer of batter covers bottom. Cook until golden, turn over and cook the other side.
4. Stack crepes, placing wax paper between each; keep covered. Use crepes for various recipes; breakfast, desserts, and main dishes.
My Strawberry, Cranberry, Orange Crepes filling
I used this Spiced Apple Cranberry filling recipe as a base
6 cups chopped, peeled strawberries
1 cup fresh cranberries
3/4 cup sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. grated orange peel
1/4 cup butter
1. Melt butter in skillet over medium heat. Add strawberries and cranberries and cook for several minutes.
As they fruit begins to soften, add the sugar, cinnamon, nutmeg and orange peel and cook until the fruit is tender.
My Orange Sauce
1 orange, squeezed
1/4 cup sugar
1/2 tsp. grated orange peel
2 T butter
1/2 - 1 tsp. flour to thicken
Combine first 4 ingredients in skillet. Heat over medium heat. Whisk in flour and cook until the sauce thickens slightly. Pour over top of rolled crepes
For the crepe below I used the strawberry/cranberry filling with a bit of Greek yogurt.
Roll it up and drizzle with orange sauce, a few pieces of fresh orange, and a few dollops of whipped cream. Delicious.
