Crepes

One of my favorite breakfast treats is crepes. Crepes, it just rolls off the ole’ tongue. They’re easy, delicious and different enough to make breakfast special. My mom used to make them sometimes when my aunt and uncle came to town. We’d fill them with cherries and sour cream with a sprinkle of sugar as a garnish. My mouth is watering just thinking about it.

To make crepes, mix the ingredients – wet first, then add dry – in a blender. I learned this trick from my mom. So much easier to pour batter from a blender than dip it from a mixing bowl… thanks, mom. You’re the best!

Get your skillet – I recommend 10″ or less – very hot. A hot pan eliminates the need for oil. Then pour about 1/4 cup batter into the skillet.

And swirl it around to cover the bottom of the skillet. (Getting a picture of this is harder than actually doing it. Believe me. Poor Natalie must’ve taken a picture of each crepe as I swirled it, from all different angles. She’s such a trooper.)

Once the batter is evenly distributed, let the crepe cook until it starts to bubble.

See? Bubbles. Just like pancakes.

Okay, now the tricky part. Take your spatula and loosen the sides all the way around the crepe, stick the spatula under the crepe to the middle and flip. Truth be told, I typically end up using my fingers to help flip the crepe.

Allow the crepe to cook about 30 more seconds and then let ‘er roll out of the pan. (You know it’s done when you shimmee the pan and the crepe moves easily.)

Then fill it with your favorite fillings. Today it was Nutella….

A nice, thin coat….

And strawberries.

Then, fold one side over.

Like this.

And then roll the crepe over like a blanket.

I was out of powdered sugar and whipped cream. What kind of mother am I? However, either one of these will finish off the crepe perfectly.

Here is the full recipe for sweet crepes according to the Better Homes and Garden New Cook Book:
2 beaten eggs
1 1/2 cups milk
1 tbsp oil
1 cup all-purpose flour
2 tbsp sugar

Combine eggs, milk, flour, oil, and sugar. Beat till well mixed. Spoon (pour) in enough batter to cover the bottom of your skillet; lift and tilt skillet to spread batter. Return to heat. Brown one side only. Flip and cook other side. Invert over paper towels. Makes 18 crepes on a six-inch skillet.

Other filling ideas: fruit compote with a dollop of sour cream.