1 cup of milk
1 cup of water
2 cups of flour
4 Tbsp. of canola oil
1 Tbsp. of sugar
1 cup of whipping cream for topping
or 1 can of spray whipped cream
1 1/2 cups of blueberries
1 1/2 cups of strawberries
1/2 cup of juice
2 Tbsp. of cornstarch
Beat eggs in large bowl until frothy.
Add remaining crepe ingredients.
Mix well and refrigerate for 1 – 2 hours.
Place 2 Tbsp. of batter in a greased hot
crepe pan or frying pan. Tip pan to swirl
batter on the bottom of the pan. Brown
lightly on both sides. Stack with wax paper
in between each crepe.
Stir cornstarch into juice in a medium bowl.
Add fruit and cook in the microwave until thick.
Stir every couple of min. If you are using a tart
fruit add sugar to taste. I would start with 1/4 cup.
Top with whipped cream. Crepes are good for
a weekend brunch or holiday breakfast. You
can make ahead the day before, just be sure
they are well covered. To reheat place on a cookie
sheet covered with foil. Place in a 350 degree oven