Derek served his mission in France, and I'm pretty sure he misses it a ton! Every once in a while I like to be nice and try to make something Frenchy for him so this morning I decided to make us some fresh berry crepes for breakfast!

  • 4 eggs
  • 1 1/3 cup non fat milk
  • 1 tbsp melted butter
  • 1/2 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 tbsp white sugar
  • 1/2 tsp salt
Combine the ingredients in a large bowl; use immersion blender (or whisk) to mix crepe batter thoroughly. Make sure there are no lumps in the batter. Heat a small non stick skillet over medium heat. Spray with cooking spray and using a small ladle, spoon about 3-4 tablespoons of crepe batter into the hot pan. Tilt the pan clockwise so that the batter spreads evenly over the bottom of the pan. Cook for 30 seconds to 1 minute per side. Most people only cook one side but I cook both.

Then we filled ours with hazelnut spread, homemade raspberry jam that Derek's amazing mom made for us, and some fresh berries! Delicious!

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