Friday, June 1, 2012

Crepes for Breakfast

I love making pancakes for my family on the weekend. But I also love changing it up a bit. Pancakes, waffles, and of course CREPES! Crepes are a wonderful vessel for fresh fruit and cream or delicious nutella and bananas. So here is a recipe for how the Boyd family rocks their crepes.
Strawberry and Cream Crepes: 4 eggs 2c. flour 2c. cold milk 1/4c. butter, melted 1/2 tsp. salt 2 tsp. sugar Mix all ingredients in a blender or my new favorite...use a hand blender. It's less mess to clean up. Get a round non-stick sauce pan and heat over med. to med.-low heat. Use a little butter to coat the pan so the crepe doesn't stick. Pour a 1/4-1/2 cup of batter in the pan and gently swirl the batter around so it covers the pan evenly. Using a spatula, run it around the edges of the crepe after a minute on the pan to loosen it up. Then give it another 30 sec. to a minute until just slightly golden, and flip with the spatula for another 30 sec. Once you have a couple crepes made, it's time to assemble! This is the best part. You can pretty much add anything you wanted to the crepe. For me, I love sliced fresh strawberries with a pinch of sugar and some fresh homemade whipped cream (see below for whip cream recipe). Top the crepe with a couple more strawberries, roll it up and enjoy! Homemade Whip Cream: 1c. heavy whipping cream 2T. sugar 1/2 tsp. vanilla extract Whip all ingredients in a mixing bowl till light and fluffy. Use this to top just about any yummy dessert or breakfast item. Or if you're like me and my awesome sister Lauren, get two spoons and share with a buddy! Haha.