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Crepe

1/2 Cup and 2 Tbsp All Purpose Flour 3/4 Cup (Milk/Cream) Half and Half 1/2 Cup Heavy Whipping Cream 1 Tbsp Unsalted Butter 1 Egg 1/3 Cup Sugar 1 Tbsp Sugar 1/8 Tsp Salt 1/4 Tsp Vanilla Extract 1/4 Tsp Vanilla Extract Blueberries Blackberries Vegetable Oil Melted Chocolate Preparations: None. Directions: BATTER 1- Whisk the egg until stiff. 2- Whisk in the half and half (milk/cream) and 1 tablespoon sugar. 3- Add flour, 1/3 tsp vanilla extract and a pinch of salt. 4- Whisk until all the ingredients are well combined. 5- Melt the butter and whisk in the batter. 6- Grease a pan with vegetable oil. 7- Transfer approximately 2 tablespoon of the batter to the pan, frying both sides. CREAM 8- Whisk 1/3 cup sugar, vanilla extract, and heavy whipping cream in a bowl until creamy. 9- Place a crepe in a plate or working surface. 10- Add the cream on one side and top with blueberries and blackberries as much as you'd prefer. 11- Fold the crepe over the cream and top with optional melted chocolate.

Crepe CALORIES & NUTRITION VALUES

Crepe is believed to be originate in France but it's now an international must have breakfast and dessert around the world. As crepe has been popular around the world, recipes to make crepe got also as vast as the world. One serving (3.5 oz / 100g) of this crepe recipe has 224 calories (106 calories from fat), 11.8g total fat (6.7g saturated fat), 63mg cholesterol, 99mg sodium, 97mg potassium, 27.2g total carbohydrates (1g dietary fiber, 15.9g sugars), and 3.6g protein. Using fresh fruit in crepe brings some benefits. One serving of crepe contains 8 percent vitamin A, 6 percent vitamin C, and 5 percent calcium and iron