Red, White and Blueberry Crepes
Sounds fancy, but this approach to the French classic is actually much faster than making standard American-style flapjacks. The batter comes together in the blender, using fewer ingredients. And the option to roll up some berries turns an arguably decadent breakfast into a stealthy antioxidant delivery system. You’ll definitely want to play some french music while making this one — go on! Transport your family to France!
- 1 cup flour (white or whole wheat)
- 1 teaspoon sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- 1 cup milk
Add all the ingredients into a blender. Blend on medium to high speed until well combined, for about 10 seconds. The batter will be loose.
Little Sous Task: This recipe can be almost entirely kid-led, from reading the recipe to measuring the ingredients to blending them together. Remember to put the lid on the blender before turning it on!
Pre-heat a non-stick skillet. Add a slice of butter to melt and coat the surface of the pan. Add about ¼ cup of the crepe mixture to the pan. With both hands, lift and tilt the pan, letting the batter coat the entire bottom.
Little Sous Task: Adult supervision is recommended.
The crepe will start to bubble, at which point you’ll want to peek at the bottom to see if it’s browning. If it is then it’s time to flip it like a pancake. This happens really fast (as in 1 to 2 minutes) so don’t go far from the stove.
Little Sous Task: We recommend that flipping the crepes is appropriate for older kids, 8+ with supervision (but you know your child best!)
Option to butter the crepes, add berries and roll up, or fold over. Eat as is or drizzle with maple syrup or powdered sugar.
Little Sous Task: Assembly!