Crepes with Yogurt and Blueberries
This summer, I have made a promise to myself to experiment more with food and become comfortable preparing all sorts of different dishes. This is probably due to the fact that I am far to excited to have a kitchen this coming year at school. Recently, we dined at a French bistro in Gettysburg called Café Saint-Amand where I tried crepes for the first time and became absolutely obsessed!
I decided that this would one of my first experiments: crepe making.
Overall, the recipe is pretty straightforward with few ingredients. The hard part was flipping those thin little crepes. The first few were absolute disasters, but I did get better with them!
1/2 cup flour
1/4 cup milk
1 tablespoon sugar
1 tablespoon oil
pinch of salt
1. Mix ingredients until batter is smooth
2. Let the mixture set a few minutes
3. Pour 1/4 cup of batter into lightly greased and well heated small sauté pan
4. Cook about a minute (until batter looks dry) and flip–it does not take long to cook on either side
Of course you can make yours either savory with maybe some bacon and eggs rolled into the crepe, or sweet like I did! I rolled mine around a dollop of greek yogurt and blueberries. Yum!
Do you like crepes? Have you tried to make your own?