Sunday Brunch

This is my second time making these this week. They are adapted from a recipe in this month’s issue of ALIVE magazine, but there is a similar one here. It’s worth looking up directions on how to cook them though, as that was always the part that stumped me. Ladle in about ¼-1/2 a cup of batter, removing pan from heat momentarily while you swirl the batter to coat the pan more evenly, replace on heat…cook 1-2 mins until edges are golden brown and it is bubbly, center is fairly dry, then run a (heat-proof) spatula around the edge of the crêpe, and use a flipping spatula to flip (carefully!), as the article warns, the first one is usually ruined…

We used fresh cherries from the farmers market and apples cut up with about a half inch of water and let them simmer for about 15 mins while making the crêpes, I also added a dash of guar gum to thicken it a bit. We serve ours folded over wrap style with fillings in the middle. Enjoy and experiment!

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