I hope that you are getting tired of breakfast recipes… or blueberry recipes… because I’m not. I had crêpes this morning and anticipate making them many more mornings. Gabrielle and Judiete– I’m sorry I never made these! They are so delicious!
This is based on a recipe that I made once in high school, from an old Canadian Egg Marketing Agency recipe booklet.
1/2 cup milk
1/2 tbsp canola oil or melted butter
2 tsp sugar
1/2 cup all-purpose flour
In a medium bowl, whisk eggs with a fork, then whisk in milk. Whisk in oil, sugar, and salt, then slowly add in flour, whisking until smooth.
Lightly oil a frying pan and heat over medium. Pour about 1/4 cup batter into pan, tipping to coat bottom. Cook until surface is dry and edges are starting to brown. Flip and cook other side, about 30 to 45 seconds. Transfer to a cooling rack. Repeat with remaining batter. Crêpes can be stacked if using immediately.
Fill crêpes as desired. I used plain yoghurt, sliced fresh peaches and wild blueberries, topped them with more, and then drizzled them all with maple syrup.