Chocolate Crepes with Fresh Berries

A red, white, and blue topping for chocolate crepes 

is a  special breakfast for this 4th of July weekend.

It's my basic breakfast crepe/Swedish

 pancake batter with the addition of 2 T of 

unsweetened cocoa. They are not too sweet 

and the chocolate flavor is a good compliment

to the fresh berries. 

Whisk the batter.

Ladle about 1/3 C into the pan and tilt to cover the

bottom. Let cook until the edges start to dry, about

 1-1/2 minutes, flip and cook another 1/2 minute. 

Toss the fresh berries with a little sugar and
lemon juice. Allow to macerate (get juicy) while
 you finish the crepes.

To serve; roll loosely and top with berries
and a good dusting of powdered sugar.

Chocolate Crepes

1/2 C flour

2 T cocoa (unsweetened)

2 T sugar

2 T melted butter

2 eggs

1 c milk

1/4 t vanilla

Mix eggs and milk in a medium bowl with a whisk.

Whisk in the dry ingredients. Melt the 2 T butter

in the crepe pan and pour into the batter. Mix in

the vanilla. Whisk until smooth. The residual 

butter in the pan will be enough to cook the 

crepes. Pour enough batter, about 1/3 C into a 

7" preheated skillet, tilt the pan to cover 

the bottom with a thin layer of batter and

 cook for about 1-1/2 minutes until set.

Flip and cook until golden. Keep crepes warm
in the oven along with the plates.
Makes 6 crepes

Berries for Topping

2 C assorted berries; strawberries,

blueberries, raspberries

2 T sugar

2 T lemon juice

Toss in a bowl to macerate.

To serve: loosely fold/roll crepes on a heated plate.

Top berries and dust with powdered sugar.

Enjoy!

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