These blender crepes are so easy to make, and are perfect to serve for breakfast or dessert. They can be filled with fruit, jam, yogurt, ice cream, you name it!

PERFECT BLENDER CREPES TIPS AND TRICKS:

A crepe pan can be used, but it’s not necessary, a good 8 inch non-stick skillet with a 6 inch bottom will work just fine.
Wait until the skillet is hot before adding the batter, you should here it sizzle quietly when you pour it on the pan.
Spray the pan after making each one to prevent sticking.
They aren’t hard to make, if you can make pancakes, you can make crepes, it just takes a little practice – adding the right amount of batter, swirling it around and carefully flipping. After you make the first one, you’ll be a pro!
For an added nutritional benefit you can use white whole wheat flour in place of all purpose flour.
The batter can be kept in a container for about 4 days. I always make a batch on weekends, then make 2 each morning fresh for Madison which takes minutes to make.
You can make the crepes ahead, place on a plate and cover with plastic wrap then reheat a few at a time in the microwave.

HOW TO MAKE GLUTEN FREE CREPES:

To make them gluten-free, I had great success with Bobs Redmill 1 to 1 flour mix. Increase the milk by 2 tablespoons to thin the batter.

CREPE FILLING IDEAS:

My dad typically used fruit preserves in his crepes, then rolled them and topped them with powdered sugar.
Chocolate syrup can be drizzle over the top.
Fruit butters such as apple butter and pumpkin butter make great fillings for crepes.
Stewed apples or pears are delicious in crepes with cinnamon on top.
Make them into a cake by layering the crepes and spreading the cream in between the layers.

INGREDIENTS:

For the Crepes (makes about 12):

1 cup all purpose or white whole wheat flour
1 1/2 cups 1% milk (or milk of your choice)
2 large eggs
1 teaspoon oil, olive or grapeseed
nonstick spray

For the Berries:

6 oz package blackberries
6 oz package raspberries
12 oz package strawberries, cut in quarters
12 tablespoons light whipped cream of your choice (or yogurt/cottage cheese)
1 teaspoon powdered sugar, for topping

DIRECTIONS:

In a blender, blend flour, milk, eggs and oil until smooth.
Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.
Cook for 1 minute or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Set aside on a plate and repeat with remaining crepe mixture.
To serve, spoon 1 tablespoon cream or your desired filling into center of each crepe. Top with some berries and roll crepes.
Sprinkle lightly with powdered sugar and more berries on top. Best if served warm.

NUTRITION INFORMATION

Yield: 6 Servings, Serving Size: 2 crepes

Amount Per Serving:

Calories: 180 calories
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 63mg
Sodium: 50mg
Carbohydrates: 30g
Fiber: 5g
Sugar: 10g
Protein: 7g

Read more at https://www.skinnytaste.com/czech-crepes-filled-with-mixed-berries/#JchmkKRkAekRyAZG.99