Crofter's Organic Superfruit Crepes

I didn't have to work on Good Friday, and I wanted to make something special for breakfast to celebrate. So off I went to my kitchen to make crepes for the very first time.

There were two reasons I chose to make crepes:
1. A while ago I received a coupon to try Crofter's Superfruit Spread, and I wanted to do something more with it than put it on toast (though that's a perfectly fine option).
2. I've been wanting to eat at an expensive little crepe trailer in South Austin for several months. Making them at home took care of that craving.

I started with my jar of the North America Superfruit Spread and went to work making the crepes. I made 2 servings, which ended up yielding four crepes. What you see below are basically the ingredients you'll need: an egg, all-purpose flour, milk, water, and (not pictured) butter. I added a touch of vanilla because I already had it out, and who doesn't love vanilla? I mixed those together in my bowl and then stuck it back in the fridge. I read in another recipe that if you let the batter settle in the fridge for an hour, it will make the crepes less bumpy and lumpy.

But I didn't let it sit for that long. I kept it in there for as long as it took me to make some whipped cream (or as we say in my family, "whip cream." Maybe it's a Southern thing.)

If you've never made your own, you really should. It's easy and tastes so good. I probably should've cut this recipe in half, but I didn't. I piled lots of whip cream inside and on top of my crepes and had plenty left over for an impromptu fruit salad.

Once the whip cream was ready, I went back to making the crepes. Now that I think about it, I'm pretty sure I switched up things with the butter. I was supposed to mix melted butter into the batter, but I think I used it all to oil my frying pan. No wonder it seemed like SO MUCH butter. Ha! The crepes tasted just fine though...

I was worried that it'd be tricky to flip the crepes, but that was actually pretty easy because they curled up at the edges. The tricky part was spreading the batter quickly (quickly!) and evenly in the pan before it could really start cooking.

Assembling the crepes was fast. I spread a line of Superfruit down the center, layered some whip cream on top and folded it over burrito style.

Of course I loaded more whip cream on top too. Yumm.

They were rich and filling, so I only ate half of my three. I saved the leftovers for Henry, and when he got home, he said, "These are good. Where'd you get the berries?"

I will definitely make these again. The mix of blueberries, cranberries, red grapes, and morello cherries is on the tart side, so the whipped cream balanced it out with a little (or if you're like me, a lot of) sweet. I liked using the Crofter's Superfruit Spread because I didn't have to prep anything for the filling, yet it packed an antioxidant-filled, flavorful punch. I wish I could have some right now.