Sweet-Tart Pluot Crepes

My son Michael wanted pancakes this morning but I realized that we took our griddle on the boat this summer and did not bring it back. So I decided to make crepes instead. I like an egg-y crepe rather than a flour-y crepe so this recipe has a lot less flour than a lot of recipes that I have seen. The pluots were from our CSA box, Full Circle Farm in Carnation, WA. If you don't know, and I didn't until I started writing this and "blingo'd" it, a pluot is a cross between a plum and an apricot. I have been eating these almost all summer and did not know that. These pluots had a LOT of watery liquid with what seemed like very little juice but don't worry, it all cooks off and combined with the brown sugar, it makes a wonderful thick syrup. They are deliciously tart and combined with the sweetness of the crepes, make a savory breakfast for a Saturday morning.

Elizabeth's Crepes

1/2 cup flour

1 tbsp sugar

pinch of salt

3 large eggs

1 cup milk

Combine and whisk the dry ingredients. Mix in the eggs and slowly drizzle in the milk, whisking it all together. Batter will be very runny.

I use a non-stick small skillet and non-stick spray, heat on medium. Add about 1/4 cup of batter and swirl around the pan until batter coats pan evenly. Crepes cook very quickly, so using a small spatula, turn after about 20 seconds. If there's still runny batter in the middle of the crepe after 20 secs then you may need to turn your heat up a bit. Transfer crepes to a small plate.

Pluot Filling

3 small Pluots, cut into small slices

1 tsp butter

1 tbsp brown sugar

Place Pluots and butter in a small saucepan and heat on medium until simmering. Add brown sugar and simmer until sauce is thickened. Serve sauce on the side and let everyone assemble their own.

I also like to have small lemon slices for drizzling and powdered sugar for the crepes. Of course, my son thinks they are just a thin pancake so he likes regular maple syrup on his

How do you like your crepes?!!