In general for breakfast I try to go with mostly protein, it really does keep you going better. However on special occassions I pull out the carbs and show off.
Today’s special breakfast was crepes. These delicate little breakfast treats feel so fancy but they really take only a couple of ingredients and are very easy to make. You make them fancy by filling them with something decadent.
My favorite way to enjoy crepes is hot off the griddle with a smear of Biscoff Spread or Nutella followed with a nice topping of fresh strawberries, blueberries and mangoes. However a crepe with just melted butter and honey can be pretty sweet too. What is your favorite way to enjoy crepes?
Easy Homemade Crepes
Prep: 5 minutes - Cook time: 1.5 – 2 minutes per crepe - Makes: 16 (6-inch) crepes
- 1 cup all purpose white flour
- 1/2 teaspoon salt
- 1 1/2 cup milk
- 2 large eggs, well beaten
- 1 tablespoons butter, melted
- dash of nutmeg
- non-stick cooking spray
- Biscoff Spread
- fresh fruit or berries
In a mixing bowl whisk together flour, salt, milk and beaten eggs until smooth. Stir in butter and a dash of nutmeg.
Heat a 6-inch non-stick skillet on medium high heat. Spray pan with non-stick cooking spray.
Add 2-3 tablespoons of batter to the pan and turn quickly in all directions so that the batter evenly coats the bottom of the pan.
Cook for 1 minute flip crepe and cook for another 30 seconds -1 minute. Place cooked crepe on a plate . Repeat the process with the remaining batter.
Enjoy crepes immediately while warm or store in the refrigerator for up to 2 days or in the freezer for up to 3 months. To store crepes, stack crepes between sheets of wax paper and place into an airtight container of a ziplock bag in the refrigerator or freezer.
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