Crepes Anyone?

I used Alton Browns Crepe recipe as the base to my delisous breakfast.

Crepe Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan

Crepe Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

As a filling I would love to be able to use cream cheese and jam, but I can't. So I used some of my homemade yogurt that I made with lactose free milk, so I can eat it. Then I made a sauce with blackberries. I put about 1/2 pint of black berries in a small sauce pan with a 1/2 cup of sugar and enough water to come 1/2 way up the berries, then boiled the lot for about 20 minutes, until a syrup formed. Needless to say it was amazing. After cooking the crepe batter I put about 1 tablespoon yogurt down the center of the crepe with 2 teaspoons of the blackberry sauce and then I folded it and repeated until I had enough for my niece and I. I then topped them with more berry syrup.

It was amazing, I plan to eat more tomorrow. If you want to know how to make your own yogurt I suggest Youtube.com, it was very helpful.