Lemon Crepes with Honey Berries
Let your family know how special they are by making this elegant (but fairly easy) breakfast or dessert. They'll love you for it.
2 1/2 cups berries (we use blueberries & raspberries)
1 tablespoon Cascadian Wild Raspberry or other vinegar
2-3 teaspoons honey
3/4 cup milk (any type)
1/2 cup flour
1 egg
1 tablespoon Lemon, Persian Lime, Blood Orange or Butter Olive Oil, plus a little for oiling the pan
1/4 teaspoon vanilla extract
2 teaspoons sugar
2 teaspoons finely shredded lemon peel
1/2 cup mascarpone
2 tablespoons honey
Warm 2-3 teaspoons honey in the microwave a few seconds so it's pour-able; stir in the vinegar. Pour over berries and gently toss; set aside.
Briefly whisk the milk, flour, egg, olive oil, vanilla and sugar in a medium bowl. Heat a small amount of oil in a non-stick skillet over medium high heat (I had to turn down the heat to medium after a couple of crepes). Wipe most of the oil out of the pan with a paper towel, leaving just a light film in the pan.
Using a scoop, pour 2 tablespoons of the batter in the pan, lift the pan from the heat and swirl around the pan to make a thin layer of batter. Return to the heat and cook 1-2 minutes until lightly golden. Invert onto a paper towel to cool. Repeat with remaining batter. (I kept the crepes covered with a towel in a barely warm oven until I finished making them all.
Combine the mascarpone, honey and lemon peel in a small bowl. Spread about 1 1/2 tablespoons of the mixture on each crepe and fold into quarters. Place on a plate and top with the berries. Serve.
Makes 9-12 crepes.