Wholemeal Crepes with Quick Summer Fruit Jam

 

I just love mornings like yesterday. I woke up later than normally with the sun shining brightly through the curtains and A. sleeping between us. Its looks like it going to be another good day.

 Ah, bliss.

Zucchini Crepes

(Makes 6-7 large crepes)

Ingredients:

2 medium zucchini, grated

1 egg

2-3 table spoon flour

Salt, pepper

Oil

Method:

Heat up oil in a large frying pan over high-medium heat. Press grated zucchini in between two kitchen towels to remove excess liquid then transfer to a bowl. Mix zucchini with egg and flour; season with salt and pepper. Take generous amount of batter and place it to the frying pan, even out with fork so you would have thin pancake. Cook for approximately 3-4 minutes or until pancake is golden then flip over and repeat.

Serve with sour cream.

Sweet Crepes with Honey

I always will associate crepes with my childhood cause growing up my mom would make them at least once a week. We usually would have with homemade strawberry jam, condensed milk, honey or just melted butter…mmmm… Anyway here is recipe, hope you will like it!

Ingredients:

350 ml milk

3 eggs

2-3 tb vanilla sugar

3 tb spoon sugar

190 gr all-purpose flour

Pinch of salt

Oil

Method:

Mix together sugar, vanilla sugar, salt and eggs. Add flour and half of milk – stir until well combined then add rest of the milk. Heat pan until very hot and then turn heat down to medium. Grease pan with oil and pour enough mixture to cover base of the pan. Cook for 2-3 min or until golden, flip over and repeat same with second side. Drizzle crepes with honey.