- 1 c flour
- 1 Tbsp sugar
- 1/2 tsp salt
- 1 c milk
- 1⁄2 c warm water
- 4 eggs
- 4 Tbsp butter, melted + more for pan
- Variety of Bonne Maman® Fruit Spreads
- Mascarpone cheese
- Coconut flakes
- Sliced almonds
- Fresh fruit
Combine all of the ingredients except for the butter in a blender. Mix until smooth. Add butter and mix a bit longer. Let the batter rest for 30 mins.
Heat a small pan (about 8” or so) over medium-high heat until hot. If the pan is not “non-stick”, spray lightly with non-stick cooking spray. Add a tiny dab of butter to the pan and melt. Using a ladle, pour about 2 oz of crêpe batter in the pan and swirl the pan to coat. Cook until the edges start to turn golden, about 1 minute. Gently flip the crêpe and cook on the other side.
Repeat with remaining batter, stacking the cooked crêpes between layers of parchment paper.
Assemble the warm crêpes and serve with your choice of Bonne Maman® Fruit Spreads.