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ANNE MOONEY: Hi. I'm Chef Anne Mooney, also the regular food columnist for Simply The
Best Magazine out of Delray Beach, Florida. Today, I'm here on behalf of Expert Village,
and we're going to be talking about crepes again. I've already shown you how to do the
batter and how to cook a crepe and we're going to start out with breakfast crepes. This one
is a particularly colorful, nice one, and the ingredients are as simple as they can
be. We have raspberries, plain yogurt, and blueberry coulis, which is a sweet blueberry
sauce. And so we're going to put these raspberries in here, just like this, and fold it up to
make a little envelope. Then we'll top it with some plain yogurt. I'm using the Stonyfield
Yogurt. That's whole milk and it has a wonderful cream on top that's just delicious. And then
we have to get this crepe to sort of get glued down there. There we go. And then we'll shake
up the blueberry sauce and do it across the crepe and, voila, there's breakfast. You can
also add just a little honey on top if you want to; if you think you like to have it
a little sweeter.