- 1 Cup All Purpose Flour
- 1 1/2 Cup Milk
- 2 eggs
- 1 tbsp sugar
- zest from 1 orange
- 1 tsp Vanilla
- Sliced strawberries with powdered sugar to taste and black berries or blueberries for color
- Vanilla Greek Yogurt
Mix ingredients 1-6 well with wisk or immersion blender
Let mixture sit for a minimum of 30 minutes to allow gluten to develop (can also sit overnight).
Preheat a non stick crepe pan until drops of water sizzle on surface. Add a small ladle of crepe batter to pan. Tilt/roll pan to allow batter to cover the entire bottom. The crepe batter should be very thin. If it will not flow well over the pan, you may need to thin the batter with water until the batter flows over bottom of the pan.
Let the crepe cook until the batter is set and the underside has a little color. Then flip the crepe and cook 10 seconds on the opposite side. Slide onto plate and cover to keep the crepe moist. Repeat until all of the batter is used. I usually get 8 - 10 crepes.
spoon vanilla yogurt onto 1 side of crepe (1 tbsp) and fold crepe in half. fold in half again or roll crepe. repeat until all crepes are filled.
Place 2 crepes on each plate and spoon sweetened sliced strawberries on top. Sprinkle with black or blue berries and if you like you can add whipped cream.