*I thought I would re-post this recipe in celebration of my latest adventure. Bon appétit!
I discovered this amazingly simple crepe recipe from my blogging friend MamaJJ about 2 years ago. These crepes are light, airy and when filled with fruit and whip cream, very filling.
Every time we eat JJ’s crepes the HH says “You should make these with spinach and cheese.” Every.Single.Time. And Every.Single. Time. I give an approving nod… and say “Maybe next time.”
Are you kidding me? I don’t want spinach and cheese… I want sugar and fruit thank you very much. If I want savory crepes I’ll go to a Sunday brunch at a restaurant. I think crepes should be sweet. Not savory. What do you think?
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Recipe: Breakfast Crepes
Ingredients
6 Eggs
1 heaping cup of all-purpose flour
1 1/2 cups milk {I use 2%}
Pinch of salt
Instructions
In a blender, mix eggs first, then add flour, salt and milk. Blend well.
Plug the crepe maker in to let it heat up, spread a thin layer of batter across the top. Watch for indicator light to go off.
Stuff crepes with whip cream and fresh fruit. Top with syrup, powered sugar and a little more whip cream. Yummalish!
Notes
I prefer using a non-stick crepe maker. Amazon has this CucinaPro Crepe Maker currently on sale for $41.97 shipped.
However, if you are a traditionalist, you’d probably enjoy this Cuisinart Nonstick Hard-Anodized 10-Inch Crepe Pan
Chantell says
“spread a thin layer of batter across the top by dipping the surface of the crepe maker into a shallow pie dish of batter”
WHAAAA????
(lol-its too easy…I’d weight 200 lbs…oh wait…)
Anne F. says
I’m with HH on this one. We love savory crepes at our house…great way to use up leftovers and odds and ends in the frig.
Happy Christmas, Mavis!