How to Make Yummy Breakfast Crepes

Crepes are a quick and easy alternative to a pancake breakfast. The batter can be mixed ahead of time and stored covered in a refrigerator for up to two days.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 Large Eggs
• 1/3 Cup All-Purpose Flour
• 1/2 Cup Whole Milk
• 1/4 Cup Lukewarm Water
• 2 Tablespoons Melted Butter
• 1-1/2 Tablespoons Sugar
• 1/2 Teaspoon Vanilla Extract
• 1/8 Teaspoon Salt
• Fruit Preserves
• Powdered Sugar

1. Combine all ingredients EXCEPT the fruit preserves and powdered sugar in a large mixing bowl. Mix batter until smooth. A blender or food processor can be used to save prep time.

2. Pour the batter into a pitcher with a pouring lip and cover with plastic wrap. Place in refrigerator for at least 30 minutes to allow the flour to absorb the liquid.

3. Place a non-stick crepe pan over medium heat and coat with a little butter.

4. 
   Cooking Crepes

   Stir the batter well and place about 2 tablespoons in the pan. Lift and rotate the pan to evenly disperse the batter in a thin circle.

5. Cook until the top is firm and the bottom is light golden brown. Flip the crepe with a spatula and cook the other side until lightly browned.

6. 
   Pumpkin Butter and Pecans

   Put on a serving plate and add a tablespoon or two of your favorite filling such as blueberry jam, lightly cooked sliced bananas, or pumpkin butter and roasted pecans (as shown).

7. 
   Yummy Crepe

   Roll up the crepe, add a bit of powdered sugar, and serve.

8. Bon Appetite!

Tips & Warnings

• Crepes make a wonderful breakfast treat but can also be served as a dessert.
• For a change of pace (and to make them a little more kid/teenager friendly) add a few tablespoons of cocoa mix to the batter and fill with chocolate chips and marshmallows. This is the only way that my teenage daughter will eat crepes.

[xivyisazombiex]

on 10/3/2009 These sound delicious. thanks for the recipe.