Open-Faced Dessert Crepes

I haven’t had crepes since I was a teenager, but that doesn’t mean my love for them has gone astray! So today I pulled out the old crepe recipe, and created my own version of the decadent treat. I’ll admit that my crepes weren’t originally meant to be open-faced, but alas I am out of practice and my batter was a bit thick for the thin layer needed to roll them up with the dessert filling. So I compromised and made them open faced, and I got zero complaints from the company who tried my dessert! I consider that a success!

Ingredients: 2 eggs, 1/2 cup milk, 1/2 cup water, 2 Tbls butter (melted), pinch of salt, 1 cup of flour (in our case – we used the gluten-free kind)

To start with I pulled out the blender for this and added all the liquid ingredients.


Then topped it off with the dry ingredients. Before blending into a nice batter. (Like I mentioned in the beginning, my batter was quite thick, so some adjusting to the liquids added may be needed at this point to thin it out!)


I used a griddle to fry up the crepes, which meant I could do all of  my crepes at once instead of one at a time. Since my batter was so thick, I opted to make them rather pancake -like instead of crepe-like. I got 6 large pancake sized crepes out of this batter.


While they were cooking, I got the topping ready. I pulled out the sugar, frozen fruit, and whipped cream. (Because everything is better with whipped cream in our house!)

I added a bit of sugar to the frozen fruit and defrosted it in the microwave so it would be ready to eat.

By this time, my crepes were done and while still warm I buttered the top and sprinkled a light amount of sugar on top. Next I checked on my fruit, which was ready to go and scooped hefty portions of fruit on tip. The whole thing was topped off with a squirt of our favorite whipped cream!


Enjoy!

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