Berry Kiwi Crepes

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*Strawberries, washed, sliced

*Raspberries

*Blueberries, washed

*Kiwi, peeled, sliced

*Yogurt Whip Dip Filling

*Sweet Crepes

*Squirt Cream, like can Reddi Whip, refrigerated or Cool Whip Topping, optional for topping made filled crepes

*Hershey’s Chocolate Topping or melted Chocolate Chips for drizzling over finished crepes, optional

Yogurt Whip Dip Filling

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*2 cups Greek Vanilla Yogurt

*1 cup Cool Whip Topping, thawed in fridge

*1/2 cup Powdered Sugar

*1 teaspoon Vanilla

*pinch Salt

*Raspberry or Strawberry Coulis or Strawberry or Blackberry or Raspberry Freezer Jam, for Syrup to drizzle on crepes

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Stir together in a bowl just until combined. Keep in fridge until each to use.

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Filling suggestion:

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Fill the center of your crepe with a couple of tablespoons of yogurt whip dip filling and top with the above fruit. Fold over the two sides of the crepe making a log shape add a little bit of cream cheese to hold crepe closed or serve open. Top with squirt cream and fruit as desired. Enjoy

Sweet Crepes:

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*2 Large Eggs

*3/4 cup Milk

*1/2 cup Cold Water

*1 cup All-purpose Flour

*3 tablespoons melted Butter

*2 1/2 tablespoons Granulated Sugar

*1 tablespoon Vanilla

*Cooking Spray

*Small non-stick Pan

*Thin Pancake Tuner or heat resistant Rubber Spatula/Scrapper

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In a blender add the above ingredients and blend/pulse in the blender for about thirty seconds. Do not over-blend it will make a tough crepe.

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Refrigerate the crepe mixture at least 1-2 hours to let crepe bubbles in the batter settle or can be refrigerated overnight.

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Using a heated non-stick pan (omelet pan) sprayed with Pam or favorite cooking spray on medium low heat. Pour about 1/4-1/3 cup crepe mixture in the center of the pan and drizzle in a circle moving the pan until crepe mixture doesn’t spread any longer and cook for about 1 minute and flip on the other side for about another 30 seconds or until slightly golden. (You could also use a crepe maker.)

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Note: Stack crepes in a pile placing a piece of wax paper between each crepe to prevent crepes from sticking together. Your crepes can be made the day before you need them placing them in a airtight container and keep refrigerate up to two days and rewarm in a crockpot on warm for about 1 hour before needed. Enjoy!

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Basic Crepe Recipe adapted from  Alton Brown Food Network

Enjoy!

Lindy