Tuesday, June 4, 2013

Lemon Crepes

I don’t like to take big risks when it comes to preparing breakfast…I like to make things I’m comfortable with, and generally something that doesn’t take too long.  It’s interesting how one bad childhood memory could affect your readiness to try something when you get older.  Take crepes for example.  I could never get them just right and always managed becoming frustrated and spoiling the whole batch.  So I figured, since I’m older, that I have more patience to try it again.  I LOVED how they turned out!  Definitely a dessert-type of breakfast and great for special occasions.  They are quite quick & easy to make, despite their impressive appearance.  Give them a try!

Lemon Crepes

Makes 5 servings (2 crepes each)

INGREDIENTS

1 peach, sliced

2 cups blueberries, raspberries and/or strawberries, sliced

2-3 teaspoons honey

¾ cup milk

½ cup all-purpose flour

1 egg

1 tablespoon canola oil

2 teaspoons sugar

1 teaspoon finely shredded lemon peel

½ cup softened cream cheese

2 tablespoons honey

Finely shredded lemon peel (optional)

DIRECTIONS

In a medium sized bowl combine the peach and berries together. Toss gently with honey and set aside.

In another medium sized bowl, whisk the milk, flour, egg, oil, sugar and lemon peel together until smooth.

With a lightly greased medium sized skillet over medium-high heat, spoon just over 2 tablespoons of the batter and lift and tilt skillet to spread evenly. It should be in a circular motion. Cook for 1-2 minutes or until browned on one side only. Invert over paper towels and remove crepe. Repeat with remaining batter.

In a small bowl, combine the cream cheese and 2 tablespoons honey. Spread on the unbrowned side and fold into quarters. Serve with the berry mixture and desire with additional lemon peel as needed

Source: slightly adapted from The Better Homes & Gardens Special Interest Publication (Eat Well & Loose Weight 2013)