One of our family’s latest breakfast favorites is the crepe. I love the simplicity and versatility of crepes, and the kiddos always gobble them up as quickly as I can make them, no matter how they’re served.
Calla and I prefer crepes with fruit–typically blueberries or strawberries, while Eric and Hudson enjoy their crepes with a savory filling. Boulder doesn’t have much of an opinion yet…he’s perfectly okay with either! (Sometimes I offer the choice of sweet or savory so everyone’s happy, but I usually rotate the options from one breakfast to the next.)
The last time we had blueberry-filled crepes, I think Calla ate SEVEN of them. Crazy girl.
*CREPES* (adapted from this recipe)
2 c. milk
1 1/4 c. flour (I usually use white whole wheat)
1 T. sugar (only if using a sweet filling)
1 tsp. vanilla extract (only if using a sweet filing)
1 T. butter, melted
1 tsp. oil
Whisk together all the ingredients except the oil in a large mixing bowl. Heat oil in a skillet over medium heat. (I use 6-inch or 8-inch.) Pour 1/4 cup of batter into skillet, tilting it to completely cover the surface. Cook 2-4 minutes, turning once. Repeat with remaining batter. (I never add more oil after the first crepe, but if they start to stick you might need a bit more oil.)
Serve filled with fruit, scrambled eggs, veggies, cheese, meats, or whatever sounds good to you!
Yields 15-20 crepes
The last time we had savory crepes, I used a filling of scrambled eggs, bacon, cheddar cheese, and green chile. They were a big hit!
On a couple of occasions, the kids were requesting crepes but I was short on time, so I made Dutch babies instead! A Dutch baby is basically a big pancake or crepe served with butter, powdered sugar, and/or fruit, and it’s usually baked in an ovenproof skillet. One skillet-sized Dutch baby isn’t enough to feed our family, though, so I use a 13 x 9″ pyrex baking dish.
1 c. milk
1 c. flour
1/4 tsp. salt
1 tsp. sugar
2 tsp. vanilla extract
1/4 c. butter
powdered sugar for dusting
Place a 13 x 9″ baking dish inside oven and heat to 425 degrees. In a medium bowl, whisk together eggs, milk, flour, salt, cinnamon and vanilla. Remove pan from oven and place butter in the pan; return to oven until butter is melted. Remove pan from oven; pour in all the batter and return to oven.
Bake until puffy and very lightly browned, 13-15 minutes. Cut and serve immediately with powdered sugar and fruit (and maybe a drizzle of melted butter!)