Ginger Berry Crepes

I meant to make these for breakfast on July 4th, but woke up rather late, and to discover that my mother had already made eggs Florentine.  Yum.

I planned to make them yesterday morning, but wound up breakfasting with my brother at a favorite coffeehouse: Bru.



This morning I simply woke too late.  I recently began working in the sweet shoppe of the Avila Valley Barn.  Super fun job, but I'm a bit more sleepy than usual!

Anyway, one of my brother's and my best friends is staying the night, so the breakfast crepes became, quite suddenly, dessert crepes.  I must say they go well with King Kong.

Ingredients

Filling:
     1/3 cup plain yogurt (whole milk)
     1/4 cup sour cream
     1/3 cup raspberry jam (I use Trader Joe's 'fruit spread'--mostly mashed raspberries)
     1/4 tsp. ground ginger
     Handful of strawberries, sliced

Crepes:
     1 egg
     1/2 cup water
     1/3 cup flour
     Small pinch salt

Garnish:
     1 strawberry
     2 tbsp. powdered sugar

Directions

In small bowl, mini-whisk together yogurt, sour cream, jam, and ginger.  Cover and chill.  Mine wound up chilled for three days, but a couple hours should do the trick.  It's delicious un-chilled also, but is better after resting a while.

Once filling is ready, whisk egg in measuring cup.  Whisk in water.  Whisk in flour and salt until smooth.  Let rest 5-10 minutes.

Heat small frying pan over medium heat; lightly oil with oiled towel.  Pour three-tbsp-ish batter into pan and swirl to coat bottom.  Cook 20-30 seconds, or until firm enough to wiggle free with rubber spatula and flip with fingers.  Cook about 5 seconds after flipping.  Pick up at edges and lay slightly off-center on plate, pretty (usually what faced up prior to flipping) side down.  Spread with heaping tbsp. of filling and dot lower half with strawberries.  Fold over crepe; it should now be centered in the plate.  Garnish with a bit more filling, a couple strawberries, and powdered sugar.  Serve and enjoy!

Makes 5 crepes.