Holiday Spiced Crepe
Holiday Spiced Crepe
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Ingredients
| 2 | cups blueberries or blackberries | |
| ¼ | cup sugar | |
| 1 | lemon, zested | |
| 2 | CO-OP GOLD large eggs | |
| ¼ | teaspoon salt | |
| 1 | cup milk | |
| 1 | cup CO-OP GOLD all-purpose flour | |
| 3 ½ | tablespoons CO-OP GOLD butter, melted | |
| ¼ | teaspoon nutmeg | |
| ¼ | teaspoon cinnamon | |
| pinch of cloves |
Directions
In a medium bowl, toss the blueberries or blackberries with ¼ cup of sugar and the zest of one lemon. Transfer to a strainer set above the mixing bowl. Allow the berries to macerate for at least half an hour.
In a blender, combine all remaining ingredients. Purée until smooth. Allow the batter to sit for at least an hour in the fridge.
In a crepe pan or medium-large non-stick skillet, heat a small knob of butter. Add about a ladleful of the batter to the pan, swirling quickly to spread evenly and thinly. Cook for approximately 30 seconds; flip and cook another 20 seconds. Continue with the remaining batter until it is all used. Stack the crepes on a plate in between paper towels in a very low oven to keep them warm without drying out or sticking.
In a medium pot over medium heat, warm all the liquid that has drained from the berries. When lightly bubbling, add the berries and stir lightly just to warm. To serve, spoon some of the berries into the centre of the crepe, fold over, and drizzle lightly with some of the extra syrup or dust with icing sugar.