It’s Saturday and the holidays are getting closer and it’s getting more hectic by the minute. First, I bring you a batch of light and fluffy fruit-filled crepes. Make these for breakfast tomorrow! Then I’ll share an update from New York ;)

Crepes are like paper-thin pancakes and we actually made them for dinner. (We are big fans of breakfast-for-dinner in this house!) The batter is most easily made in the blender. Cinnamon and vanilla are all the flavor you need!

Fresh raspberries and blackberries and thinly-sliced bananas were the fruity filling over some Cool Whip Lite, which we rolled like an enchilada. So much better than a heavy pancake and dense syrup! Sunday morning brunch?

Fruit-Filled Crepes:

• 1 Cup All-Purpose Flour
• 1 tsp sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 3 eggs
• 2 cups milk
• 2 tbs melted butter
• 1 tsp vanilla extract
• 2 cups sliced fruit/berries
• 2 cups Cool Whip Lite

1. Add all ingredients to a blender, and combine on high.
2. Heat a non-stick skillet pan over medium. Pour a spoonful of batter onto the pan, tilting it until the batter spreads over the entire pan in a very thing layer.
3. Once brown, flip over and cook evenly on both sides. Allow to cool for a few minutes before topping with fruit and cool whip, and burrito-folding.

Today I am flying to New York. On Thursday, I finished all of my finals and headed home to fight off a cold. I have surgery bright and early Monday morning and no time to deal with a cough and sore throat, so I spent the day in bed, catching up on TV shows and snuggling with my favorite polar-bear-wannabe Missy. And PACKING. We arrive in New York this evening, and I can’t wait to see the Rockefeller Plaza ice skating rink. Tomorrow is another day of fun in the city before I check into the hospital Monday morning. I will post updates on that for the next week or so before back to normal workouts and recipes ;)