Who doesn’t love a brunch with crepes? You’ll be surprised at how simple they are to make and they freeze well. Crepes are versatile and can be enjoyed with many sweet or savoury fillings. This recipe is sweet, rich and a wonderful, special occasion treat.
INGREDIENTS
Batter
- 2 eggs
- ¼ cup almond milk
- 2 tbsp. water
- 4 tbsp. flour
- ⅛ tsp. salt
Filling
- 4 oz. cream cheese
- 6 tbsp. vanilla greek yogurt
- ½ tsp. vanilla
- ¼ cup sugar
Topping
- 2 cups fresh strawberries
- ⅓ cup sugar
- 1 tbsp. lemon juice
METHOD
Preheat oven to 170Batter
Beat eggs, milk and water just until smooth. It should be the consistency of heavy cream. Lightly oil a crepe pan or medium frying pan and heat at medium high. When the pan is hot drop 2 tbsp. of batter in. Rotate the pan quickly so that the batter covers the entire base. When the edges of the crepe turn brown, quickly flip the crepe (use a spatula) and cook for 20 seconds. Remove from pan and place in the oven to keep warm.
Filling
Beat cream cheese, yogurt and sugar until smooth.
Topping
Chop strawberries coarsely and toss with lemon juice and sugar.
Place 2 tbsp. filling in each crepe. Roll up and place seam side down on plate. Top with sauce.
Enjoy!
*makes 12 servings
