These are by far my families FAVORITE breakfast food. The only problem with this recipe is, no matter how much I make, it is never enough. My boys(ages 4 and 6) eat 6-7 crepes a piece! It seems as though I can’t get more than one bite in my mouth before I am needing to assemble another for the boys. We usually have to cook some eggs and bacon on the side as a filler. These are always a winner for entertaining as well.
This recipe makes approximately 15 crepes.
Ingredients:
2 cups all-purpose flour
1 tsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs
2 tablespoons margarine or butter, melted
1/2 tsp vanilla
Fresh or frozen strawberries (approx. 3-4 cups)
1/4-1/2 cup sugar (depending on how sweet you like them)
Powdered sugar for dusting top
Directions:
Slice fresh strawberries or defrost frozen strawberries (I use my egg slice slicer to slice fresh strawberries). Add sugar, let stand until sugar is dissolved.
Mix flour, baking powder, sugar, and salt. Add 1 cup milk to the flour mixture. Beat with mixer on medium speed until no clumps remain, adding more milk if necessary. Add eggs and vanilla. Beat until completely smooth. Add remaining milk. Mix until combined.
Lightly butter 6-8 inch non-stick skillet; (Hard Anodized Non-Stick won’t work; you need a pan that is coated with Teflon, or one that is very slick. I got mine at Ross Dress for Less for $8 and it works great). Heat over medium-high heat. Add a scant 1/4 cup batter to center of pan. Working quickly, pick up pan. Tilt pan around in a circle so that the batter covers the entire bottom of the pan. Keep tilting until the batter stops spreading. Cook for 15-30 seconds or until bottom is golden brown. Flip over. Cook other side for 15-30 seconds.
Place on a plate. Separate each crepe with a small square of parchment or wax paper.
Fill crepe with berries and whipped cream (the kids like the Redi-Whip in the can so they can apply their own). Fold sides in and top with powdered sugar.
Eat 5 or 6 before announcing breakfast is ready 🙂
You can make many variations of these, filling with baked apples,cherry pie filling, different berries, mascarpone, syrup, etc. You can also omit the sugar and fill with savory fillings.
Crepes store very nicely in the fridge for several days. You can also freeze them. Just be sure to keep the wax/parchment papers in between before putting them in a Ziplock.
Something Sweet Something Salty 
Leave a reply to Darcy O. Cancel reply