Easy Peasy Homemade Breakfast Crepes
Crepes are a traditional French pastry. Although they are typically thought to be a breakfast dish, they can also be used for dessert dishes, and more savory flavors as well.
These babies are essentially just really thin pancakes that can either be filled with your chosen fillings, or can be rolled up and topped with various yummy toppings.
The most popular fillings for crepes are creams, yogurts, or cheeses. And the most popular toppings are fruit preserves, chocolate syrup, and whipped cream.
I personally like to use these as the perfect opportunity to get some fresh fruits and yogurts into my diet.
They are light, fresh, and clean tasting, leaving me full but satisfied for much of the day.
This amazing breakfast can provide me the nutrients I need to keep going for long hours without the need for a snack, much like a hearty egg sandwich with cheese and meat, but without the fat or calories.
I highly recommend them to anyone that has never given them a try.
I realize that they might seem tricky to cook at first, but with a little practice, you'll find that they aren't as intimidating as they seem.
Good luck and enjoy! Let's get you started!
- 2 large eggs
- 1 1/2 cup milk
- 2/3 cup flour
- 1 tablespoon butter
- 1/4 single container yogurt, (per each crepe)
- 1 tablespoon preserves, (per each crepe)
- 1/4 cup fresh sliced fruit, (per each crepe)
- other toppings, optional
- Start by setting up your mixing area with all of your ingredients.
- Next set up your cooking area with a medium skillet, a thin spatula, and a plate lined with a paper towel.
- I find that having everything set up ahead of time makes the whole process easier all the way through.
- Begin mixing your batter by cracking both of your eggs into your mixing bowl.
- Mix both eggs well. I didn't use a hand mixer, but it might make this process easier.
- Next add your milk and mix in well.
- Finally, add in your flour, a little at a time. Mix carefully so that your flour doesn't go everywhere.
- You'll want to mix for a few minutes to get all of the lumps out of your batter before cooking it.
- When your batter is ready, add your butter to a medium skillet on the stove.
- Heat your pan to at least medium.
- It won't seem hot enough at first, but if you turn it up, your crepes will cook too fast and possibly burn.
- When your butter is melted, add 1/3 cup of batter to your pan.
- Turn and tip the pan to distribute your batter evenly across the bottom.
- It won't seem like enough batter, but it's this thin nature that makes crepes so wonderful.
- Allow to cook for a few minutes to brown and crisp the bottom of your crepe.
- It may start to bubble up while it is cooking.
- You'll know when it is ready because you'll be able to slide your thin spatula underneath the edges and gently work the spatula underneath your crepe without tearing it.
- When it's ready, flip it over in your pan.
- It will only need another minute or so to cook thoroughly.
- When ready, turn it out onto your prepared paper towel and cook another.
- Repeat this process with all of your crepe batter (1/3 cup at a time).
- Don't fear if every one of your crepes looks a little bit different. They will all taste wonderful!
- While another crepe is cooking, set out a crepe making station with your chosen fillings.
- Now lay one of your cooked crepes out on your plate.
- I suggest covering the entire crepe with yogurt first. By covering your crepe to the edges, it will stay together when folded.
- Next spread about a tablespoon of preserves into the middle of your crepe.
- Finally, slice and add some fresh fruit to the middle. I think this is the best part!
- Fold over the side of your crepe, which will seal because of the yogurt.
- And enjoy!!
- Yummy! Yummy!
|Serving size: 1 filled crepe
|Calories from Fat
|% Daily Value *
|Fat 3 g
|Carbohydrates 10 g
|Protein 4 g
|Cholesterol 55 mg
|Sodium 79 mg
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
These are so easy to make and SO delicious!
I was by myself when I made these, much to my husband's chagrin, so you know we had to have these for dinner as well. lol
It was super easy to toss them back into a heated skillet to crisp up again quickly before each filling them with our own chosen fillings.
My husband used strawberry yogurt, apple butter, and fresh strawberries and bananas in his. I used strawberry yogurt, blackberry preserves and chopped bananas.
Today I had a couple more for breakfast and had different fillings. What's great is that you can make these ahead of time to eat whenever you'd like, even if that's for several days during the week.
Then you can put out all of your family's favorite crepe toppings and let them load them up like they'd like. Many people like Nutella, chocolate syrup, and whipped cream.
I know if we'd had these toppings available, my husband probably would have too!
Be creative and enjoy your crepes!!
Was is your favorite crepe filling?
© 2014 Victoria Van Ness