Tuesday, October 7, 2014

Sweet Crepes: My kids' favorite breakfast!

If you ask my kids what they want for breakfast for their birthday, they'll either answer Lucky Charms or crepes.  Not really comparable, but I would definitely choose crepes.
Crepes are one of my favorite "special" breakfasts to make.  I don't make them on school days or on Sundays if we have 9:00 church.  They take a little while to make one by one, especially since they're usually snatched up the second they hit the platter.

I made these last weekend since we didn't have to go to church early since it was General Conference weekend and we got to watch "church" at home.

I didn't get a picture of a beautifully wrapped crepe, because, really, they were scarfed down so quickly, I was lucky to get a couple of them.  They're that yummy, I guess!

My sister-in-law, Melinda, and her husband made delicious, huge, crepes on a real crepe pan.  Mine are much less fancy, smaller and made in a skillet.  Still yummy though!  I'd take a crepe made by Norm any day though.  :)

I love that crepes can be topped with anything.  I'm not a huge fan of savory crepes.  I need a little nutella in my crepe, not spinach and sausage.

Here are a few of our favorite crepe topping combos:
  • Powdered sugar (my daughter loves crepes with only powdered sugar in them.  Just be careful not to inhale or you'll cough.  ha!)
  • peanut butter, nutella, and banana (my favorite)
  • homemade raspberry jam
  • nutella, jam and powdered sugar (my 5 year old's creation)
  • berries and whipped cream
  • peaches and cinnamon syrup (so yummy!)
The possibilities are endless.  And delicious!

Update:  1/16/17 My sister gifted me this Cuisinart crepe pan our lives are forever better for it.  It makes crepes so easy to make.  They're beautifully round and easy to turn over since the pan is made for crepes.  Wish I would have bought one earlier.  


Sweet Crepes

Makes about 12 or more crepes, depending on how big you make them
 - I usually double this recipe for my family of 6.

  • 2 beaten eggs
  • 1 1/2 c. milk
  • 1 c. flour
  • 1 Tbsp. canola oil
  • 2 Tbsp. granulated sugar
  • butter, for greasing pan
 Directions
  1. In a blender or with an immersion blender, blend together eggs, milk, flour, oil, salt and sugar until well mixed.
  2. Heat a non-stick skillet (I use my big 11" Kitchenaid non-stick skillet) and grease with a little butter. 
  3.  When the skillet is hot, pour a round circle of batter (about 2 T. or more) in the center of the skillet. Lift and tilt to spread batter thinly. Very carefully flip crepe when it starts to bubble and is slightly brown (happens quickly, less than a minute). Cook other side for several seconds and then invert onto a plate.
  4. Repeat with remaining batter, occasionally greasing skillet with butter.
Recipe from Better Homes and Gardens cookbook


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