Constitutional Crepes

These bad boys made their debut at Brunch like it’s 1776 (the name of my ‘Merica-themed 4th of July brunch of course!). There were a few menu items that will write about and regurgitate in this platform that I hope will inspire you to make your own treats for your next party

Crepes, for me, carry weight. I associate crepes with a sophisticated life and style because the first one I ever had was on the streets of France. Oh to be fifteen again, with a totally expendable income.

As intimidated as I was to try these, they turned out better than I could have imagined. I got the recipe from here, but altered it a bit (of course). Ballsy, since this was my first time. The only con to this recipe or the way that it turned out for me was that the crepes I made were not perfect circles, so I’m thinking about getting something like this for if I decide to invest myself in making ACTUAL perfect crepes. Some of mine were oblong, had weird crepe-hand shoot-outs, and other appendages.

For easy planning at the grocery store, please see the list at the bottom of this post titled “To Market, To Market” prior to starting this adventure.

1. Combine 3/4 C. Milk, 1/2 C. Water, 1 Tbsp. Coconut Sugar (or brown sugar, which I used), 2 Tsp. Vanilla Extract, 2 large eggs, and 1 cup white whole wheat flour. Hint: You don’t have to use whole wheat flour, but these would be a little healthier if you did).

Combine these batter ingredients and set to cool for at least 30 minutes. The recipe states that the batter is good for up to 1 day, but I could notice a difference in the texture just the next morning. I was trying to save time by making the batter in advance but I think I lost some quality in the process.

2. Combine 1 C. fresh or frozen raspberries, 1 C. fresh or frozen blueberries, 1 C. fresh or frozen sliced strawberries, 1/2 C. Sugar, 1/2 C. Water, 1/4 Tsp. ground cinnamon in saucepan over heat. Bring to simmer, then reduce to low heat – stirring on occasion. Sauce should thicken. Remove from heat until ready to serve.

3. The rest seems obvious. Prepare the actual crepes by cooking each circle side 1-2 minutes on medium-high heat. Make sure you spray the pan with plenty of pam (oh OH!). Keep these warm in an oven set at 170 for as long as you need to (pending that you’re going to make them all before assembling and assuming, too, that you only have two hands).

4. The filling for these crepes was dreamy. With an electric handheld mixer, beat 4 Oz. cream cheese and 2 Tbsp. sugar on medium speed until creamed. Follow up by adding 2 Tsp. lemon juice and combining until smooth.

5. Spread filling into 1/2 of each of the crepes. Fold in half, then spread full length of crepe, and fold in half again. You *should* theoretically end up with triangle-shaped crepes. Top each crepe with a generous serving spoon of the berry sauce mixture, and add lemon zest, fresh berries, or leftover filling as topping (only if you’d like and you’re feeling dangerous).



TO MARKET TO MARKET (The Grocery List)
3/4 C. milk, 1/2 C. water, 1 Tbsp. coconut sugar (or brown sugar), 2 Tsp. vanilla extract, 2 large eggs, 1 cup white whole wheat flour, 1 C. fresh or frozen raspberries, 1 C. fresh or frozen blueberries, 1 C. fresh or frozen sliced strawberries, 1/2 C. sugar, 1/2 C. water, 1/4 Tsp. ground cinnamon, 4 Oz. cream cheese and 2 Tbsp. sugar, 2 Tsp. lemon juice. Optional: lemon zest, fresh berries (additional, for topping), powdered sugar.


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