This is a great way to start off your day with breakfast or brunch.
Easier than you think to make and so worth the time.
|Stacking them between wax paper will keep them from sticking and leftovers freeze perfectly!|
1 1/2 cups flour
2 cups milk
2 tablespoons sugar
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
Add the flour to a food processor or blender add milk a little at a time until smooth and both are blended together. Add the sugar, vanilla, baking powder, salt and pulse till blended. Add eggs last and pulse about 1 minute.
Heat a small 8 inch non stick pan and pour (I used a gravy ladle) two ladles or 1/2 cup batter into a hot oil sprayed pan. Rolling the batter back and forth to evenly coat the pan. Cook around 1 minute and flip with a spatula. Stack each on on wax paper until ready to use.
1 can blueberries or fresh (1 pint of fresh blueberries tossed with sugar and some water, add a pinch of cinnamon)
Cream Filling Directions:
2 tablespoons unflavored gelatin
1/2 cup cold water
Mix the two above and set aside
In a medium size bowl add:
1/2 cup sugar
pinch of salt
Mix all together
In a medium size saucepan add 2 cups of milk bring to a boil. Take off the stove. Add the milk in a steady stream into egg mixture bowl blending all together evenly. Return to stove and cook stirring until the mixture coats the back of the spoon. Remove from heat and strain this if its lumpy at all.
Stir in the softened gelatin add 1 teaspoon vanilla and allow to cool.
When the mixture is cool. Whip two cups of heavy cream with 2 teaspoons sugar until stiff and fold in.
Use right away by filling each crepe you have and or put into dessert cups as this will firm up quickly with any left over.
To assemble your crepes:
Place one crepe on your plate add two tablespoons or more if you like of Bavarian cream on top of the crepe. Add 1 tablespoon or more of the blueberries or any fruit you like. Roll up. Add sweetened whipped cream from a can to the top for garnish and more fruit on the ends.
+claudia lamascolo Author