by Patrick Mitchell
This month’s recipe comes to you from The Down To Earth Dad’s kitchen in Coeur d’Alene, Idaho, a city with a French name (which is quite fitting because these crepes originate in France!) You’ll need a round griddle (the likes of an omelet pan will do, if you
have one), or a specialty crepe pan.
2 tbsp. Canola oil
1 ¼ cups 2% milk
2 tbsp. Honey
¼ cup Flour
¼ cup Berries
4 oz. Cream cheese
Combine ingredients in blender in the order listed (but not the cream cheese). Blend on high speed 20-30 seconds. Scrape sides of blender and blend a few more seconds. Use an omelet pan sprayed with non-stick spray. To make the filling, do this: Put the berries in a pan, mash them, and add a little sugar until sweetened to taste. You use this sauce mixed with cream cheese inside the crepes, and also you put this sauce on top of crepes when they’re done. Pour ¼ cup batter into the pan and swirl into a circle. Cook each side of the crepe for one minute in the pan until each side is lightly browned.
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This article originally appeared in The Down To Earth Dad™ monthly newsletter for parents, schools, and programs.