Baked Crepe with Berries

As a Favorite breakfast request at our house, I most often double this recipe so that our family of six has enough to go around! I have four boys to feed so you can imagine how quickly it disappears! It's quick and easy to make, yet so divine! Make it with or without berries. We love topping it off with a little lemon juice drizzle and a dusting of powdered sugar. This recipe was found on the Barefoot and Baking blog before I made a couple of adjustments to the recipe.

Baked Crepe with Berries

2 T. coconut oil
3/4 c. flour
1/4 tsp. salt just brimming over the edge of the tsp.
3 eggs (the fresher the better)
1 c. milk
1 tsp. vanilla brimming over the edge
1 c. berries (I prefer a fresh raspberry/blueberry mix. Frozen works too)
1 T. Meyer Lemon juice (optional but worth it!)
A large cast iron pan or creuset dish for baking it in

Preheat oven to 450 with the coconut oil in it. Butter can be used but I use coconut oil because it doesn't burn. It's also healthier!
Combine the flour and salt in a side bowl, and mix the eggs, milk, and vanilla in your main mixing bowl. Once it looks frothy add the flour mixture and beat for a minute. It should be very smooth. Now take your baking dish out of the oven and pour in the batter and sprinkle in the berries. Return to the oven for 12-15 minutes until nicely browned and puffy around the edges. Remove from the oven and sprinkle on the lemon juice and your powdered sugar. Now slice and serve! Once you find that this recipe is a favorite I encourage you to double the recipe and save the other half of the batter in the fridge for tomorrow's breakfast. The batter improves overnight for even better results the next day. You could also make it ahead of time for company! For tips on preserving lemon juice to have on hand for this recipe, see my Lemon Juice to go recipe that follows!