Recipes > Breakfast/Dessert Crepe

Breakfast/Dessert Crepe


2 - large eggs
3⁄4 cups - milk
1⁄2 cup - water
3 tablespoons - melted butter
1 cup - organic unbleached all-purpose flour
1 teaspoon - vanilla extract
1 tablespoon - agave nectar


  • Mediterranean Organic Raspberry Preserves
  • Dark chocolate


  • Raspberries
  • Blueberries
  • Blackberries



  • Blend together all the ingredients then cover and let rest in the refrigerator for an hour
  • Spray a non-stick skillet lightly with Canola Oil and place over medium heat
  • Pour batter to cover the bottom of the pan and cook on each side so it is lightly brown
  • Spoon the raspberry preserves onto each crepe and roll them up
  • Garnish with fresh raspberries, blueberries and blackberries
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