Crepes just sound so French and Sophisticated, don't they?
I like feeling French and Sophisticated from time to time. :)
This weekend I decided to try my hand at making crepes for the very first time.
I found the best crepe making advice from a wonderful post by Yummy Mummy Kitchen.
You really should go see Marina's Crepes and exquisite photos! Since she seems to know much more about making crepes than I, I would suggest following her step-by-step directions. You can view her post HERE.
No special equipment was used to make these crepes....just a large, good quality non-stick skillet.
I modified Yummy Mummy Kitchen's recipe as follows (since I didn't have all of the ingredients that her recipe required on hand and I didn't want to run to the Grocers'). They turned out delicious and I was thrilled at how simple they were to make.
Ingredients
Blueberry Sauce:
3 cups frozen blueberrries
juice of 1 orange
Crepes:
1 cup skim milk
2 eggs
1/2 teaspoon lemon zest
2 teaspoons sugar
1 teaspoon vanilla extract
2 tablespoons melted butter
1 cup flour, I used all-purpose flour
Filling:
2 cups Greek yogurt, I used Zoi Traditional Greek in Honey flavor
Juice of 1/2 lemon
1 Tablespoon of honey
1/4 cup fresh raspberries for garnish (optional)
I simmered and reduced my blueberries and orange juice just as Marina's recipe indicated I should.
I whipped up the crepe ingredients as Marina described and poured the batter by 1/3 cupfuls into my non-stick skillet...swirling the pan around immediately to make sure they are nice and thin and round.
I mixed my Greek Yogurt with the lemon juice and honey...then added a couple dollops on each crepe and rolled them up.
Sprinkle some powdered sugar, add a spoonful of blueberry sauce and these crepes are finished off perfectly!
Just a touch of subtle lemon in these light crepes makes them dreamy good.
Thank you so much, Marina, for sharing your crepe making expertise with us so that we may enjoy feeling French and Sophisticated from time to time.
