Target: 6 × 4 inches · landscape

Fresh Berry Crepes

59 min · 4 servings

Ingredients

□ 1 cup all-purpose flour

□ 1 tablespoon granulated sugar

□ 1/4 teaspoon fine salt

□ 2 large eggs

□ 1 1/2 cups whole milk, divided

□ 1 teaspoon vanilla extract

□ 2 tablespoons unsalted butter, melted

□ 1 tablespoon unsalted butter, for the skillet

□

□ 1 1/2 cups strawberries, hulled and sliced

□ 1 cup blueberries

□ 1 cup raspberries

□ 1 teaspoon finely grated lemon zest

Directions

1. Whisk flour, sugar, and salt; blend eggs, milk, vanilla, and melted butter into a thin, smooth batter.

2. Rest batter 15 minutes; loosen with reserved milk a tablespoon at a time if it thickens. Prepare either sweetened whipped cream or ricotta with honey.

3. Mix berries with lemon zest; warm an 8-inch nonstick skillet and brush it with a thin film of butter.

4. Swirl about 3 tablespoons batter into a thin layer, cook until set, flip briefly, then stack with parchment between crepes.

5. Fill each crepe with your chosen filling and berries, fold, and serve while soft.

Cook’s note: Keep the batter thin enough to swirl; parchment between crepes prevents sticking as they cool.