Ingredients
- 3 eggs
- ¾ cup + 2 tbsp. All-purpose flour
- 1 ½ cups milk
- 1 tbsp. Granulated sugar
- 1 tbsp. Vegetable oil
- Pinch salt
- 1 tsp. butter
- Whip cream, for the filling
- A few handfuls of strawberries, rinsed with stems removed and cut in half
- A few handfuls of raspberries, rinsed and drained
- A few handfuls of blueberries, rinsed and drained
Directions
Combine eggs, flour, milk, sugar, oil and salt in a blender or food processor. Blend until smooth. Transfer batter into a mixing bowl, cover, and set aside in the refrigerator for at least 30 minutes. Add the butter into a non-stick frying-pan over medium-high heat. Once the butter has melted, add ¼ cup of the batter into the pan and swirl around to coat the whole bottom of the pan. Cook until the crêpe lightly browns, about 1 or 2 minutes. Flip over and cook the second side until lightly browned. Transfer to plates and spray a line of whip cream down the middle. Sprinkle in your fruit. Fold the sides gently to make a cylinder.
Makes 8 to 12 crepes.
Photo by Philippe Murray-Pietsch on Unsplash for illustration only.
