Abby and I completed our first breakfast recipe together this week. We made crepes, and then filled them with all kinds of deliciousness! We put strawberries, blueberries, and bananas inside, and then we rolled them up and topped them with yogurt, more fruit, and granola. What a great way to start the day!
INGREDIENTS
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
DIRECTIONS
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
* I had the stove on medium high and found that the crepes were cooking as soon as they hit the pan, which made it impossible to spread around the pan evenly to make them thin and lovely. A lower heat worked better. We also thought that it might help to thin the batter out a little more if you are looking for thinner crepes.
* For the record, I had the leftover crepes refrigerator-cold, and they were still delicious!
* Abby also thought to add a little bit of cinnamon and vanilla into our crepe batter. It gave it a yummy little touch!
Ryan was in charge of buying us eggs...
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