A red, white, and blue topping for chocolate crepes
is a special breakfast for this 4th of July weekend.
It’s my basic breakfast crepe/Swedish
pancake batter with the addition of 2 T of
unsweetened cocoa. They are not too sweet
and the chocolate flavor is a good compliment
to the fresh berries.
Whisk the batter.
Ladle about 1/3 C into the pan and tilt to cover the
bottom. Let cook until the edges start to dry, about
1-1/2 minutes, flip and cook another 1/2 minute.
Toss the fresh berries with a little sugar and
lemon juice. Allow to macerate (get juicy) while
you finish the crepes.
To serve; roll loosely and top with berries
and a good dusting of powdered sugar.
Chocolate Crepes
1/2 C flour
2 T cocoa (unsweetened)
2 T sugar
2 T melted butter
2 eggs
1 c milk
1/4 t vanilla
Mix eggs and milk in a medium bowl with a whisk.
Whisk in the dry ingredients. Melt the 2 T butter
in the crepe pan and pour into the batter. Mix in
the vanilla. Whisk until smooth. The residual
butter in the pan will be enough to cook the
crepes. Pour enough batter, about 1/3 C into a
7″ preheated skillet, tilt the pan to cover
the bottom with a thin layer of batter and
cook for about 1-1/2 minutes until set.
Flip and cook until golden. Keep crepes warm
in the oven along with the plates.
Makes 6 crepes
in the oven along with the plates.
Makes 6 crepes
Berries for Topping
2 C assorted berries; strawberries,
blueberries, raspberries
2 T sugar
2 T lemon juice
Toss in a bowl to macerate.
To serve: loosely fold/roll crepes on a heated plate.
Top berries and dust with powdered sugar.
Enjoy!
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