Blackberry Breakfast Crepes

1	Mix all of the liquid ingredients together with the eggs and sugar. Stir in flour gently, otherwise your crepes will turn out rubbery.
2	For the filling, combine the cream cheese, powdered sugar and preserves first. Then fold in the whipped cream so that the filling will be fluffier and light.
3	I didn't add any measurements for the filling, because some people might want more or less. Just whip up as much as you think you'll need. The cream cheese and the blackberry preserves will be the most prominent flavors, so be sure add enough whipped cream to mellow it out a bit. Basically, you can do this to taste.

Red Velvet Waffles with Maple Cream Cheese Frosting

Ingredients

• FOR THE WAFFLES:
• 1-½ cup All-purpose Flour
• ¼ cups Cocoa Powder
• 5 Tablespoons Sugar
• ½ teaspoons Salt
• 1-½ teaspoon Baking Powder
• 2  Eggs
• 1-¾ cup Whole Milk
• 6 Tablespoons Butter, Melted And Slightly Cooled
• 1 teaspoon Vanilla Extract
• 1 ounce, fluid Red Food Coloring
• Chocolate Chips, To Serve
• FOR THE MAPLE CREAM CHEESE SYRUP:
• ¼ cups Cream Cheese, Softened
• ½ cups Powdered Sugar
• 2 Tablespoons Butter, Softened
• 2 teaspoons Vanilla Extract
• 1 Tablespoon Maple Syrup
• 3 Tablespoons Milk (to Thin)

Preparation Instructions

Ingredients
3/4 cup flour
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons butter, melted
powdered sugar

Berry Sauce
6 large frozen or fresh strawberries
3 tablespoons berry jam
optional: sugar if needed, to taste

Instructions
Place mini muffin pan (or cast iron skillet) in oven and heat to 400 degrees.  While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth.  Carefully remove the pan from the oven (don’t forget it’s hot!) and quickly spray the wells with non-stick spray, or brush with melted butter.  But we’re going for quick and easy here so I just grab the spray.  (If using cast iron pan, coat entire pan surface with butter).  Fill muffin wells 3/4 full with batter.  Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top.  Remove puffs and place on plate or platter.  Drizzle with melted butter and sprinkle with powdered sugar.  Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.

Quick and Easy Berry Sauce
If using frozen berries, place berries and jam in a microwave-safe bowl and heat for  about 1 minute.  Use a fork to stir and mash everything together (cut strawberries if necessary), or place everything in a blender and pulse a few times until desired consistency is reached.  Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.

first melt the butter…
Put 2 TBS of butter in a microwave safe bowl and melt 30 sec.

then blend the ingredients…
pour the milk into the blender, then add eggs and butter. Add the flour, granulated sugar, baking powder, and salt. Blend briefly to mix. Using a rubber spatula scrape down the sides of the blender. Blend again until smooth. 

next cook the crepe…
place a nonstick frying pan over medium high heat. When the pan is hot, spread a little butter or butter spray in the pan. Pour in about  1/3 cup of the crepe batter in the pan all at once. Immediately tilt the pan and swirl the pan so that the batter evenly covers the bottom. Cook the crepe until lightly browned on the bottom (you can lift an edge with the spatula to take a peek), about 2 minutes. Using the spatula carefully flip it. Put a scoop of the filling in the middle of the crepe and spread around, while the other side cooks. Then fold in quarters and put on plate. 


finally serve the crepes…
sprinkle the crepe with powdered sugar and fresh fruit. Serve warm

recipe thanks to Williams-Sonoma The Cookbook for Kids Great recipes for kids who love to cook.