Great Crepe!

March 31, 2011

Back in December my husband decided we desperately needed these pans.  I have to say in all honesty that they are simply amazing pans!  We haven't had them for more than a few months, but we love them so far!  And, no, neither Todd English nor HSN paid me to say that, just my opinion.
Anyways... with the set we purchased we got a crepe pan.  Now, you might wonder... what the heck are you going to do with a crepe pan?  Because I'm sure like us you make crepes everyday... right?  Right...
Well, we quickly discovered the crepe pan makes a mean omelet, but until Sunday we never used it for its intended purpose - crepes!

And then on Sunday... this happened!  And it was amazingly delicious!

Makes 10 crepes - including blackberry sauce at 2 PointsPlus each (I ate 3! - if you eat three the total is 7 instead of 6 points)
1-1/3 cup all-purpose flour
1-1/2 cups fat-free milk
1 teaspoon granulated sugar
2 large eggs
Powdered sugar for sprinkling...
Reddi Whip for squirting

Combine flour, milk, sugar, and egg in a blender; cover and process until smooth. Pour batter into bowl;

Preheat crepe pan or nonstick skillet coated with cooking spray over medium heat. Remove pan from heat. Pour about a 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.

Carefully lift edge of crepe with a spatula the crepe is ready to turn when it can be easily turned and the underside is lightly brown. Turn crepe over; cook 20-30 seconds on other side.

Repeat - until you use all the batter up.  You can stack complete crepes on a plate with paper towel or waxed paper in between to prevent sticking.

Blackberry Sauce:
1 cup blackberries
1 tsp lemon juice
1/2 Tbsp sugar
1 Tbsp whipped butter
1/4 cup water

Mix all together in a sauce pan and bring to a simmer... simmer on low until berries are soft and broken - maybe 5-10 minutes, then mash up with a fork - it will be like chunky syrup.

Now assemble the crepes - Put about 1 Tbsp of the fruit filling in each crepe, along with a small sprinkle of powdered sugar - maybe 1 tsp?? fold up and top with any remaining fruit filling and another sprinkle of powdered sugar.  And... if you want to be completely sinful... add a squirt of fat-free Reddi Whip (one of my all time favorite 0 Points Plus products - what your serving size) to the top, because well, it looks awesome and seriously who doesn't like a breakfast that has a whipped cream component.

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  1. OHH MY GOODNESS!! Those look so delightful! YUMMY!! I am copying this to my recipe file so I can make them, soon!

  2. So, ah . . . yeah, when can I come over?

  3. This looks delicious! This post title caught my eye because I was JUST thinking of making crepes this weekend :)


  4. Oh my gosh, that looks divine!!!

  5. My favorite thing at the Mall of America is the crepe stand. I love this recipe and plan on trying it this weekend!

  6. Yum. We've had a crepe pan for years and use it all the time. For crepes we do 1 cup flour, 1 cup milk, 1 egg. It's hard to forget that recipe! Of course we have to call them pannekoek though!

  7. Is it normal to drool over the keyboard when looking at such delicious pictures?! Yummy!!


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