A few weeks ago when we visited Son #2 in Kansas City we ate breakfast in a restaurant called First Watch. We've also eaten in a First Watch in the St. Louis area so I assumed they are a small chain. (Yes, web site confirms this...there are more than I thought.) Son #2's girlfriend recommended the Fresh Fruit Crepes which were delicious and healthful. My husband eyes light up when I lean over and whisper, "I can make these at home." Since then I've made them about 4 times, including today's Sunday lunch. They are so easy it's practically ridiculous. My blender crepe recipe is about 20 years old (the card is duly stained and bears badges of honor) and I have no idea where it came from originally.
Blend until just mixed:
- 1 cup flour
- 4 eggs
- 1 cup milk
- 1/2 tsp salt
Melt 1 T butter in a crepe pan or skillet and pour butter into blender and give it another whirl. Let batter stand for 30 min if you have time. If not, just go ahead and start cooking!
Between crepes add a bit of butter to the pan. I use REAL butter but of course you can do what you like.
Slide crepe to a plate and fill with fruit (not too much or you can't close it). Today I filled with sliced banana, strawberries, and whole juicy blackberries. Fold in sides of crepe, turn over so seam is on the bottom, and top with stawberry-banana yogurt, or fruit yogurt of your choice.
A little tip for making crepes is note to overcook them. They should not be brown (like the one in the photo that I overcooked because I was fiddling with my camera.) Pour the batter to barely cover the bottom of the pan and cook over medium heat. When the crepe looks firm flip it over and cook on the second side for a very short time, about 15-30 seconds. If they are overcooked they will still taste fine but will crack when you fold them and may be a little tough. (I am not an expert, this is just my experience and the way we like them.)
My recipe easily makes enough to serve 4 crepe lovers.