Vman's Breakfast Crepes
The crepes in the photo above were part of breakfast yesterday and I posted this picture of them on FaceBook. Having received such a nice response from friends I decided to feature them. We needed a breakfast item in the list of recipes and crepes are delicious and light. Any variety of fruit can be used. Crepes are a great idea for dinner and lunch as a savory dish incorporating vegetables, chicken, or my favorite, shrimp.
Here is what you need
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
1 tsp vanilla extract
2 tbsp honey (optional)
3 tablespoons melted butter
1 Pint fresh strawberries sliced
Here is what you do
In a large bowl, mix all the ingredients until smooth, using a whisk, and then let the bowl of batter sit in the refrigerator for about 30 minutes to dissipate any air bubbles. Air bubbles can make the crepes tear. Make sure your pan is lightly oiled (EVOO) extra virgin olive oil, and on medium high heat.
Pour 1 ounce, a shot glass, of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and them remove to a plate. Repeat the cooking steps until all batter has been used. Your crepes are ready for use now or you may store them stacken and frozen for a few weeks. Just make sure to thaw them on a rack before separating them.
Fillings: Yesterday I described that I had wrapped strips of bacon inside the crepes I was having, but I also had a couple of fruit choices standing by. I softened cream cheese in a small bowl in the microwave. I stirred in some fresh blueberries using part of the cream cheese. With the remainder I stirred in some of the fresh sliced strawberries. Spread some of the cream cheese fruit mixture on a crepe and roll it up. Sprinkle with confectioner sugar and drizzle with maple syrup.
Enjoy!
Here is what you need
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
1 tsp vanilla extract
2 tbsp honey (optional)
3 tablespoons melted butter
1 Pint fresh strawberries sliced
Here is what you do
In a large bowl, mix all the ingredients until smooth, using a whisk, and then let the bowl of batter sit in the refrigerator for about 30 minutes to dissipate any air bubbles. Air bubbles can make the crepes tear. Make sure your pan is lightly oiled (EVOO) extra virgin olive oil, and on medium high heat.
Pour 1 ounce, a shot glass, of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and them remove to a plate. Repeat the cooking steps until all batter has been used. Your crepes are ready for use now or you may store them stacken and frozen for a few weeks. Just make sure to thaw them on a rack before separating them.
Fillings: Yesterday I described that I had wrapped strips of bacon inside the crepes I was having, but I also had a couple of fruit choices standing by. I softened cream cheese in a small bowl in the microwave. I stirred in some fresh blueberries using part of the cream cheese. With the remainder I stirred in some of the fresh sliced strawberries. Spread some of the cream cheese fruit mixture on a crepe and roll it up. Sprinkle with confectioner sugar and drizzle with maple syrup.
Enjoy!
