Crepes with Balsamic Roasted Berries
Egg rich, ultra-thin pancakes, served with Greek yogurt and balsamic roasted berries.
Servings: 4
Ingredients
Basic Crepes
- 2/3 cup whole wheat pastry flour can use white whole wheat or all-purpose
- 1/4 tsp salt
- 2 large eggs, well beaten
- 1 cup milk or alt milk
- 1 tbsp neutral flavored oil I use avacado
- oil, for the skillet
Balsamic Roasted Berries
- 1 lb berries I used strawberries and blueberries
- 2 tsp olive oil
- 2 tsp balsamic vinegar
- 2 tsp brown sugar
- 1 1/3 cup Greek yogurt to serve
- 1/4 cup sliced almonds, toasted
Instructions
Basic Crepes
- Combine the flour and salt in a medium bowl. In separate bowl, combine the beaten eggs, milk and oil. Add all at once to the flour mixture, then whisk until smooth. This can also be done in a blender.
- Heat a well seasoned 8-inch cast iron skillet or similar sized non-stick skillet over medium heat, then brush lightly with oil. For each crepe, pour a scant 1/4-cup of batter into the skillet, then quickly rotate the pan to swirl the batter and cover the bottom. Cook for around a minute, until the edges begin to crisp and pull up from the edge of the skillet. Using a thin pancake turner, insert under the edge and push gently to the middle. Quickly flip and cook briefly to brown the other side. Remove to a plate, and repeat until all the batter is used.
Balsamic Roasted Berries
- Preheat the oven to 350 degrees F. Pour the berries onto a sided sheet pan. Drizzle with the olive oil and balsamic vineger, then sprinkle with the brown sugar. Combine well to coat the berries. Place them into the oven and roast for 20-30 minutes, until the berries are soft and juices have released. Remove.
Serving
- In a medium bowl, combine the Greek yogurt with about one third of the roasted berries. Use this to fill the crepes, roll up and place on serving plates, two per serving. Top with the remaining berries and sprinkle with toasted almonds.