Twin Kennedy's vanilla berry crepes

Last week, Twin Kennedy schooled us on what exactly Galentine's Day is and why they love celebrating the ladies-only unofficial holiday every February. The twin musical duo also shared their favourite brunch recipe with us too.

These simple crepes are easy to whip up and are just as rewarding as a sweet treat post-dinner as they are for a fun brunch with friends.

Vanilla crepes

1 1/2 cups all-purpose flour

1 tbsp baking powder

3 tbsp cane sugar

2 large eggs

3/4 cup unsweetened almond milk

3/4 cup half and half cream

1 tsp pure vanilla extract

3/4 cup unsweetened almond milk, to add as needed

1 cup sliced strawberries

1 cup fresh blueberries

1/4 cup powdered icing sugar, for garnish

First, mix dry ingredients in a large bowl.

Whisk eggs, almond milk, half and half and vanilla in a separate large bowl and then stir dry mixture into wet mixture.

Add additional almond milk if needed, until batter has a fairly runny consistency.

To cook the crepes, use either 10” non-stick frying pan or crepe pan.

Spray lightly with non-stick cooking spray or a small spoonful of butter before adding batter.

Turn heat a little above low, and let the pan heat up fully before you start. Pour ¼ cup of batter in the pan and quickly swivel in a circular motion so the batter covers the entire base of pan and forms a thin layer. Cook for one minute on each side or until golden brown.

Repeat process until batter is used up.

Once crepes are cooked, top with fresh berries and a dusting of powdered icing sugar.

Crepes are a blank canvas, so try topping with things like sliced bananas and Nutella.