When fresh berries are in season, there's nothing to do but come up with ways to use them!  They're particularly lovely on crepes with a bit of nutella and whipped cream. I tend to make up a batch of my savory crepes, but since they've got a bit of cinnamon in them, it really stands out when you use them as dessert crepes, too! A two-in-one recipe! Enjoy!

Yum, a delicious crepe filled with nutella, berries and cream!

Fresh Berry & Nutella Crepes

Makes 12 crepes (10" crepes)

In food processor, blender or w/ a stick blender, Blend the following:

2 large eggs

1 cup milk (lactose-free works great)

1/3 cup water

1 cup cornstarch

¼ tsp baking soda

¼ tsp. salt

1 tsp. cinnamon (optional, but I love it even for savory crepes)

Add and blend in:

2 Tbsp. melted butter

Heat non-stick crepe pan on med-high.

Butter lightly only for the first crepe (*see note below), and pour approx. ¼ cup batter onto pan, quickly pick up and rotate pan around so the batter spreads out thinly.

Cook until batter appears dry, then flip crepe. Cook briefly on the other side. Each side should be lightly browned. They cook up quickly, so keep a close eye on things!

Put on plate, then repeat. You can stack the crepes directly on top of each other.

*Note: After cooking the first crepe, you won’t need to butter the pan. I find that the first crepe sticks if you haven’t buttered your pan, but after that it’s not needed. (the first crepe also won’t be as pretty as the rest!)

Top crepes with the following:
whipped cream
Nutella (or homemade fudge sauce, if you can't have nuts)
Fresh berries of your choice:
strawberries
raspberries
blackberries

Feel free to add more berries - it's hard to tell just how humongous these raspberries were!

Roll up crepes and enjoy!

We like to roll them up most of the time, but you can fill and fold however you like.

Yum!

 

  Fresh Berry & Nutella Crepes by Successfully Gluten Free!