These delicate, thin pancakes are the perfect accompaniment to a sweet berry compote. What a delicious treat for brunch!
Ingredients
2eggs
1/2cupswater
2/3cupunsweetened almond milk
1cupwhole wheat flour
2tbspunsalted butter,melted
1tspvanilla
1/4tspcinnamon
1/8tspnutmeg
1/8tspallspice
210ozbags frozen mixed berries,thawed
2tbspsugar
1tbspcornstarch
Instructions
Place all of the crepe batter ingredients together in a blender and blend on high for 10-12 seconds. Push down the sides if needed, and blend again for 1-2 seconds.
Refrigerate the batter for 1 hour to 24 hours maximum.
When ready to cook, heat a medium skillet over medium-low heat and add the fruit and sugar. As the fruit heats, mash the berries with a wooden spoon so the whole berries are broken up.
Stir the cornstarch into 1 tablespoon of cold water and mix into the berries. This will thicken the sauce to a syrup consistency. Set aside until ready to fill the crepes.
To Make the Crepes:
Heat a small (8-inch) nonstick skillet over medium heat. Lightly butter the skillet.
Scoop the batter using a ΒΌ measuring cup. Turn the pan until the batter coats the entire surface.
Allow the batter to set and for the edges to dry up slightly and curl. Gently loosen the edges with the tip of a rubber spatula, then flip the crepe and cook for 10 seconds on the opposite side.
Slide each crepe out onto a plate, and fill with 2 heaping tablespoons of the berry mixture in the center. Fold the two edges inward on themselves.
Dollop with the optional 1 tablespoon of Cool Whip Light Topping as desired.