Who doesn't love summer fruits as they come along. And what better place to put them other than your tummy, is on a crepe. Crepes are actually skinny rich, and who doesn't love skinny and rich. You can be it and do it. At this moment I just finished off a breakfast plate of crepes with maple syrup and butter on the crepe with a topping of peaches and a dollop of whipped cream. Sorry dieters that you have to miss this delight. If you want to start your day feeling rich do these easy crepes. I use my small blender that is my second because I wore out the old one. Toss in two eggs, 2/3 cup milk, 1 tablespoon of soft butter, a dash of sea salt, a tablespoon of vanilla ( love it) , 2 tablespoons of sugar and 1/2 cup flour. Whiz it up to the consistency of a very light runny batter and heat up the griddle. Make sure you have a wide big turner ready and maybe a swish of something to keep the pan top silky. This makes about four to six, depending on the size you choose, crepes. When your pan is waterdrop-sizzle, pour out the size you like and wait for the bubbles on top. You might want to slide the turner under first to see if the crepe is done just the colour you love. When it's there, slide that wide turner gently under the crepe and flip it over. ( At first you may have a learning experience but don't give up.) Allow the other side to sit for a bit, again, checking to see if the colour is right. You are looking for a light golden brown, not dark. I like doing large sizes for when you want to "stuff" your crepes with sauce and seafood or fruit and cream etc. Crepes work any time and any way. Not all crepes end up as Cherries Jubilee but hey, why not CJs? Cherries are almost in season. Experiment. With fruit season coming up think of raspberries, strawberries, blueberries and the ever miraculous sweet blackberries. Mild meats do well in crepes, too. Have a crepey summer!
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