Good-Morning Crêpes with Berry Sauce

In France and Belgium, crêpes are popular at 3:00 in the afternoon with a cup of coffee or tea. For us, they will always be a breakfast food. We have them on lazy weekends or when guests visit.
Matt likes to top his with Nutella or just butter and cassonade (a brown sugar made from sugarbeets). I like mine with fruit. Before moving to Europe, I was hesitant to make them. There are hundreds of recipes and gadgets relating to this simple food. I have finally learned the secret to a perfect crêpe. It isn’t about the pan or the paddles, you can use any skillet or flat griddle (non-stick works best) and a knife or spatula to turn them. It’s all about the consistency of the batter (it should be thin and even) and the temperature of the pan (don’t let it get too hot between crêpes.) The rest is up to you – plain, savory, sweet, breakfast, lunch, dinner, or dessert!

Good-Morning Crêpes
Ingredients:
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp. salt
2 T. butter (melted)

To Make:
Preheat skillet or crêpe pan over medium heat. Let it heat for about 5 mins.
In large bowl, whisk together all ingredients until batter is smooth and even (no lumps). When pan is hot, pour a small amount (about 1/4 cup) into center of pan and swirl to make a very thin layer on the pan. When tiny bubbles appear on the top side of the batter (after 1-2 mins.), gently slide a spatula or knife under one side and fold back onto itself to turn to the other side. Cook another 1 – 2 mins. and serve.

Yield:
4 Servings

Berry Sauce
Ingredients:
1 cup fresh or frozen fruit (I used mixed Summer berries)
1 T. sugar (or more to taste)

To Make:
Heat berries and sugar together in a small saucepan over medium-high heat. Stir frequently to dissolve sugar. Bring to a slow boil and reduce to a syrup consistency. Serve over crêpes, ice cream, cakes, anything!

Yield:
4 Servings