Mother's Day Crepes

We challenged Chef Justin (from Off the Line) to come up with a delicious dish that was both Mom-approved and kid capable (meaning they can help!). The result? Something oh-so-sweet and delicious, just like Mom. Ingredients 1 cup all-purpose flour 1 � cups milk 2 eggs 1 tablespoon�+ more for cooking vegetable oil pinch of salt 1 small container raspberries 1 small container blueberries 1/2�cup granulated sugar 1/2 cup cream cheese (berry or plain) 1/2�cup hazelnut spread 1 banana, sliced 1�tablespoon�Spiceology Smores Blend 1 tablespoon�Spiceology Raspberry Powder Instructions Macerated berries Add berries and sugar to a bowl and mix well.� Continue mixing every few minutes until sugar is completely dissolved. Dont be afraid to break the fruit down a little bit Crepes In a mixing bowl, add flour, milk, eggs, 1�tablespoon�oil and salt. Whisk until completely smooth.� In a nonstick pan, over medium/medium-high heat, add a bit of vegetable oil then remove pan from heat and add � cup of crepe batter.� Swirl batter in the pan to spread and create the circular crepe shape, return to heat and cook for appx� � minutes or until the crepe is cooked through, dont flip the crepe, only cook on one side. Remove the crepe and place on paper towel. Repeat until your batter is gone. (Makes approximately 7 crepes) Preparation� Fill the crepes with fruit crepe with cream cheese and macerated berries. Fill the savory crepe with hazelnut spread (we recommend Nutella) and banana slices. Roll up and dust with powdered sugar and�Spiceology Raspberry Powder�for the berry crepe and�Spiceology Smores�Blend�for the savory crepe. We suggest serving with a side of bacon and a Momosa (its just a mimosa for mom)! Momosa Use leftover macerated berries and place a spoonful in a glass cup. Pour champagne over the top and stir. Serve to mom with your crepes.Author: Off the Line