Crepes

My kids tried crepes once, and they fell in love. Crepes are a great breakfast, especially for a weekend. I usually make them on a weedend and if I have leftovers, or make a double batch, I can make them on a school day. You can stuff your crepe with whatever spread you like, and with whatever fruit you desire.  Our favorite fillings are lemon/ lime curd, Nutella, any berry ( raspberry, blueberry, strawberry, blackberry) and banana.  And of course you need some fresh whipped cream and a sprinkle of powdered sugar.  

11/2 c flour

1 TBSP sugar
1/2 tsp baking powder
1/2 tsp salt
2 c milk
2 TBSP butter, melted
1/2 tsp vanilla
2 eggs

Mix all of the ingredients in a bowl.  Prepare a small pan with either cooking spray or butter.  Pour a scant 1/4 cup of batter into the hot pan. Swirl around to cover the bottom of the pan.  Cook a few minutes until light brown. Carefully flip and cook on the other side until light brown. Serve immediately.  Or stack between wax paper and keep warm until ready to serve.  

We place one crepe on a plate, spread with a spread of your choice and some fresh berries down the center, add a dollop or two of whipped cream and fold sides on top of each other.  Sprinkle with powdered sugar.  



Whipped cream

1 cup heavy cream
2 TBSP sugar
1/2 tsp vanilla

Combine the cream, sugar and vanilla in a large bowl and whip with a whisk attachment until soft peaks form.  The whipped cream can be made up to an hour in advance and kept in the refrigerator.  Whisk slightly before using.