Blackberry Peach Crepes

I could eat breakfast all day, every day.

I always thought pancakes, crepes and other decadent delights were for people who had the luxury of time to spend hours preparing. Very happy to say that these are not only delicious, but super quick to whip up and pretty healthy as breakfasts go so they're guilt-free all the way around. Like most Italians, The Bear isn't a big breakfast eater - cappuccino and biscotti is his "sit-down" version of the first meal of the day - so I was super psyched to see him scraping the bowl before I even started cooking!

Blackberry Peach Crepes
makes six 6" crepes

1/2 cup soymilk
2/3 cup water
1/4 cup Earth Balance vegan butter, melted
1 cup flour
1/4 teaspoon salt
1 tablespoon sugar
2 teaspoons vanilla extract
2 tablespoons water (to thin if needed)

Garnishes
a handful of fresh blackberries
one peach, sliced
powdered sugar

Combine all the ingredients in a mixing bowl and whisk until smooth and thin. If it gets clumpy or doesn't drip easily off the whisk, add a couple tablespoons of water. Transfer to a 2-cup measuring cup (for easy pouring) and refrigerate for 30 minutes.

While the batter is refrigerating, have some coffee and prepare your fillings.

Melt a small pat of vegan butter in a skillet on medium heat. Pour out a small amount of batter and either swirls the skillet to create a nice, thin, round layer or use the backside of a ladle to lightly spread it into a circle. They should be thin enough to cook through.

Flip carefully when the top is covered with bubbles and starts to look set. Cook until lightly browned on each side.

Top with berries and peaches (or any other fruit you happen to have around) and a sprinkling of powdered sugar and serve with fresh-squeezed OJ - a beautifully bright way to start your day!