3 large eggs
2 cups 1% milk
1 1/2 cups flour
3 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt (scant)
1 recipe filling (see below)
3 cups fruit (chopped peaches, mixed berries, etc)

Combine eggs, milk, flour, sugar, vanilla, and salt. Beat until smooth (I like to use the blender). Cover and refrigerate 1-2 hours. This will allow flour to absorb liquid, reduces bubbles and makes a more tender crepe.

Gently stir batter if separated. Heat a seasoned griddle or crepe pan to medium heat (a drop of water when sprinkled on the griddle should sizzle and jump before it evaporates). Wipe griddle with a small amount of butter (less than 1/8 teaspoon). Pour 1/4 cup batter on griddle and either tilt pan to coat with batter or use the back of a spoon to gently spread crepe into an 8-inch circle. If batter is too thin, stir in 1-2 tablespoons additional flour, if batter is too thick, thin with 1-2 tablespoons additional milk. Cook until crepe appears dry and edges are just beginning to brown. Carefully flip and cook opposite side approximately 1 minute longer. Store for later or use immediately. For storage, see below.

Place approximately 2-3 tablespoons filling down the center of each cooked crepe and roll. Place 3 filled crepes on individual plates. Spoon with chopped fruit and enjoy. Recipe serves 6.


  • 1 1/2 cups part-skim ricotta cheese
  • 2 cups lemon flavored non-fat yogurt
  • 2 tablespoons sugar
  • zest or grated peel from one lemon

    Combine and mix well all ingredients.

    STORAGE: Cooked crepes may be wrapped and stored in refrigerator for 3-4 days or frozen for a 1-2 months.

  • Add comment