[Recipes Index] [World of Chefs]

These easy-to-make crepes are versatile because of the different ingredients you can use to stuff inside rolled crepes or spoon on top. The particular fillings or toppings that would go nicely with the espresso or cappuccino on a warm summer day are either fresh berries or grated chocolate or even a chocolate sauce.

Ingredients:

• 2/3 cup all purpose flour
• 2 large eggs
• 1 teaspoon sugar
• ¾ cup nonfat milk
• 1 tablespoon extra virgin olive oil and additional for greasing the pan

Suggested Fillings/Toppings:

Your favorite preserves or jam: strawberry, raspberry, apricot, plum, etc.; or  Grated chocolate.

Suggested Fillings/Toppings:

Chocolate sauce (see recipe)

Garnish:

Fresh berries, apricots, or plums to accompany the jam you have selected would be a refreshing accompaniment. Fresh berries such as raspberries or strawberries are also a wonderful complement to chocolate filled crepes or plain crepes with Chocolate Sauce.

Preparation:

In a bowl, combine the flour, eggs, sugar and ¼ cup of the milk and whisk together until smooth. Add the olive oil and remaining milk and continue mixing until smooth.

Using olive oil, grease the bottom of an 8 inch nonstick skillet and heat the skillet over medium high heat. When the pan is hot, add 3 tablespoons of the batter and very quickly tip the skillet from left to right and all around so that the batter coats the bottom evenly. Cook for 30 to 45 seconds on one side, then flip over and cook for 30 seconds on the other side until done. Remove the crepe to a side plate and stack them up as you go along.

To fill the crepes, spread about 2 teaspoons of jam or grated chocolate on the top of each crepe. Fold it over in half so as to cover the filling and then fold again. Arrange on serving plates, garnish with fresh fruit, and serve. If using the chocolate sauce as a topping, fold the plain crepe in half, then fold again. Arrange the folded, plain crepes on a serving dish and top with chocolate sauce.