- 1 Cup All-Purpose Flour
- 2 Eggs
- 1/2 Cup Milk
- 1/2 Cup Water
- 1/4 Teaspoon Salt
- 2 Tablespoons DOVE BUTTER OLIVE OIL
- Fresh Strawberries
- 1/2 cup DOVE BLUEBERRY BALSAMIC
- Ice Cream
In a large mixing bowl, whisk together the flour and eggs, then gradually add in the milk and water. Add the salt and olive oil until smooth. Heat a non-stick skillet or griddle over medium heat. Pour the batter onto the pan making a circular motion. Cook the crepe for about 2 minutes on each side. You can store the leftover crepes in a plastic bag in the refrigerator Makes 8 crepes.
While the crepes are cooling, make a Blueberry Balsamic Glaze, by reducing it by half over a medium heat; stirring occasionally (about 15-20 minutes). This will make about 1/4 Cup of Glaze.
**To assemble your crepes, lay one flat, add a couple small scoops of ice cream, cut up strawberries, and roll. If you want, you can add more cut up strawberries on top, and drizzle the Blueberry Glaze over the top.
Thank you Tami Branham for this delicious recipe.