Skip to main content

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
printable recipe

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


Photobucket
Amazon affiliate link for your convenience, but feel free to shop around.
Labels:

Popular posts from this blog

One Hour Rolls

These rolls are amazing!  I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me.  The rolls are light, fluffy, easy to make and they only take one hour!  And delicious too!   I've made these rolls more times than I can count, so I've perfected the art of making them.  Here are some step-by-step instructions with pictures for you. Here's what you'll need.  I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers.  You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast.  Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this.  Time to add the salt and beaten egg. Then mix in the flour.  (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable.  It will be a little sticky, b
Read more

Week 394 Menu

Hi there!  This week is flying by!  So excited that we've been having blue skies and warmer weather.  Our snow is almost all melted and little bulbs are sprouting in the flower beds.  However, we had our 10th snow/ice day last week!!!  Hopefully it was the last one. Life has been busy, busy and I need to plan out the rest of our week's menus, even though it's already Thursday.  Here's what we've eaten so far and what I'm planning: Monday:  chicken stirfry, rice/quinoa Tuesday: breakfast for dinner Wednesday: flatbread pizzas Thursday:  roasted butternut squash, pasta, chicken sausage Friday: tacos Saturday: leftovers Sunday: pot roast, mashed potatoes, one hour rolls Alrighty, that's what we're eating this week.  How about you?  What's on your menu this week?  Feel free to share.  I love it when you do! More from Jenny:    
Read more

Don't like your house to smell like food? I've got a kitchen tip for that!

I have a smallish, one story house and if I cook food that is kind of smelly, like onions, the smell tends to linger in every room.  This is a pet peeve of mine and (also my husband's).  Over the years I've found a few ways to cook smelly food without smelling up the kitchen. Use your garage!   I use my garage quite often to cook things in.  I open the window and it airs out, especially when you open the garage door.  I'm sure my neighbors wonder what I'm cooking. I've used two different kitchen appliances in the garage:  my crockpot and my food dehydrator. Crockpot - I did this very thing today since I'm simmering chicken, onions, carrots and celery to make chicken noodle soup tonight.  I don't want my house to smell like onions all day, so I plugged it in on my husband's workbench.   Food dehydrator - when I make jerky, I plug the food dehydrator in in the garage.  I don't really want my house to smell like meat for hours
Read more