Breakfast/Dessert Crepe
Ingredients:
2 - large eggs
3⁄4 cups - milk
1⁄2 cup - water
3 tablespoons - melted butter
1 cup - organic unbleached all-purpose flour
1 teaspoon - vanilla extract
1 tablespoon - agave nectar
Filling:
- Mediterranean Organic Raspberry Preserves
- Dark chocolate
Garnish:
- Raspberries
- Blueberries
- Blackberries
Directions:
minutes- Blend together all the ingredients then cover and let rest in the refrigerator for an hour
- Spray a non-stick skillet lightly with Canola Oil and place over medium heat
- Pour batter to cover the bottom of the pan and cook on each side so it is lightly brown
- Spoon the raspberry preserves onto each crepe and roll them up
- Garnish with fresh raspberries, blueberries and blackberries