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Fruit-and-Herb Crepes
Ingredients
- 3 beaten eggs
- 1 1/2 cups unbleached all-purpose flour or all-purpose flour
- 1 1/2 cups milk
- 1/3 cup unsalted butter, melted
- 1/4 cup snipped fresh sage, basil, or mint
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 cup sliced strawberries
- 1 cup banana, sliced
- 1/2 cup peeled and sliced kiwifruit
- 1 cup granola
- 1 cup vanilla low-fat yogurt
- 1/4 teaspoon ground cinnamon
Directions
1. For crepes:In a large bowl, combine eggs, flour, milk, melted butter, herb, salt, and white pepper. Beat with a wire whisk until well mixed. Cover and refrigerate for 15 to 30 minutes.
2. For fruit filling:In a medium bowl, combine the strawberries, banana, and kiwifruit. Gently stir in the granola, yogurt and cinnamon. Cover and chill while cooking the crepes.
3. Heat lightly greased 10-inch crepe pan or nonstick skillet with flared sides over medium heat. Remove from heat. Ladle in 1/2 cup batter. Lift and tilt pan to spread the batter. Return to heat and cook until the bottom of crepe is light brown. Flip crepe over with a smooth motion. Continue cooking about 2 minutes or until second side is light brown. Invert pan over paper towels to remove crepe. Repeat with remaining batter, greasing pan occasionally.
4. To assemble, spoon about 1/2 cup of the fruit filling along center of one side of crepe. Fold the two opposite edges so they overlap over filling. Serve immediately. Makes 6 servings.
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Tip:
Test Kitchen Tip:
For a thinner crepe, use less batter. Use regular butter and omit the salt, if you like.
