Sunday Morning Breakfast

I love crepes!  My favorite breakfast treat.  They are light, doesn't leave you over stuffed and just plain delicious.  I usually go to Our Crepes and More  for the yummy treat.  I always, always get the Versailles...crepe filled with strawberries, bananas, nutella, dollop of vanilla ice cream and whipped cream.  So good! Costing almost $9, I thought I would attempt making it at home.  I did leave out the ice cream and whipped cream, which worked out really well.  

I'm not the greatest cook and I am the worst at making pancakes.  I somehow have the hardest time flipping them and they become jumbled up pancakes.  For me, crepes were a lot easier to cook.  Very easy to flip.  

I halved the recipe since it was just me eating them.  V doesn't care for the texture of crepes.  She did take one bite and that was it :) B isn't a crepe fan either.  Surprise, surprise!  I did eat all, but two.  Blame the pregnancy hunger :)  

You can use whichever filling you would like, or you could make it a more savory crepe vs sweet.  I prefer sweet!  

I mixed the batter by hand vs using a blender.  Add flour little by little to make the batter lump free.  You do not want any lumps!! After mixture is too thick to mix, add your milk while whisking.  The batter will be runny which is what you want.  

Recipe adapted here for more detailed instructions on making crepes.

Skillet sizes you can use and batter amount:

8″ skillet: 2 1/2 Tablespoons batter (I used this size)
10″ skillet: 3 1/2 Tablespoons batter
**YOU WANT THE CREPES THIN, NOT THICK LIKE PANCAKES.  USE LITTLE BATTER FOR EACH ONE** 

Coat skillet well with butter.  I used the suggestion of leaving the butter in the wrapper and coating the bottom by rubbing it with butter.  I coated the bottom after making each second crepe.

Basic Crepes Recipe by Our Best Bites
Full Recipe:
  
2 eggs
2 Tbs canola oil
3 Tbs sugar (omit if making savory crepes)
1 C flour
1 1/3 C milk

Half Recipe:

1 egg
1 Tbs canola oil
1 Tbs and 1/2 tsp sugar
1/2 cup flour
1/c cup and 2 Tbs and 2 tsp milk 

Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.  

If whisking by hand, combine your egg, oil and sugar first.  Add flour little by little while whisking.  Once batter is too thick to whisk, slowly add your milk while whisking together. Remember, no lumps!  The batter will be runny which is what you want.  Not a thick pancake batter.  

Heat a non-stick skillet to medium-high heat.  Hold pan with one hand while you pour the batter with the other hand.  Twirl the pan in a circular motion pouring just enough batter to coat the bottom of the pan.   

Place on cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, 30 seconds.   Flip crepe and cook an additional 15-20 seconds.  Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Fill with your choice of savory (meat, cheese, vegetable) or sweet (pudding, mousse, pastry cream, fruit) filling.  Top sweet crepes with  with Strawberry Sauce, Buttermilk Caramel Syrup, Hot Fudge, or just a dusting of powdered sugar and sweetened whipped cream.
Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen.  To thaw, leave at room temperature.  

 Like I said earlier, B isn't a crepe fan.  He wanted sausage, egg and toast.  What the boy wants, the boy got this morning.  I was in the mood to make a good breakfast.  

Side note:  I have one silly girl.  Loves wearing anything but a hat and bow on her head.  Also, she wanted to wear these clothes over her pj's.