Crepes and Fruit for Breakfast

We wanted ot start out our vacation with something lite... so we eased int breakfast with fresh fruit bowls (of strawberries and pineapple). We followed this up with crepes filled with ricotta, banana and toasted almonds.

Crepe batter (from Peta's childhood)
1 cup flour
2 eggs
1 cup of milk

The trick to getting no lumps in your batter is to put the flour into the bowl and add the eggs to a well in the flour. Add just a dash of the milk and using a fork, turn the mixture into a thick paste. Once the paste is formed and smooth, you can then gradually add the remaining milk. Note for those who may be lactose intolerant - use cream instead of milk, but use only 2/3rd of a cup and thin it down with water, so that your batter won't be too thick. Let the batter stand for 30 minutes prior to cooking. This mixtures makes 4 decent sized crepes (about 1 ladel full each).

Fill each crepe with ricotta (note that the ricotta we used was not sweet enought - as it was a 'diet' type that was already in the frigde, so make sure you have a good kind), sliced banana and a sprinkling of toasted slivered almonds). Roll and serve warm.