Sunshine Breakfast Crepes Recipes

SUPER EASY, SUPER DELICIOUS BREAKFAST CREPES

Steps:

• In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
• Add sugar and salt, blend for a few seconds turn off.
• Add melted butter and vanilla, blend a few seconds turn off.
• Add flour, blend until all mixed.
• Okay now for cooking them, this is what I did --
• I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
• Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
• I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
• So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
• *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
• Serve with powdered sugar, jam, fruits any filling of your choice!
• *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
• *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.

SUNSHINE CREPES

Steps:

• In a large bowl, whisk eggs, milk and oil. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large bowl, combine pineapple, oranges and vanilla; fold in whipped topping. Spread 1/3 cup over each crepe; fold into quarters. Dust with confectioners' sugar.

BREAKFAST CREPES

Steps:

• In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
• Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
• Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
• After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
• Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.

BREAKFAST MOM CREPES

Steps:

• For the bacon and sausage: Heat a large cast-iron pan over medium-high heat until hot. Throw in 6 slices of bacon and cook until browned and crispy, about 5 minutes per side. Repeat with the remaining bacon. Keep warm.
• Heat a cast-iron griddle over medium-high heat until hot. Add the sausages and cook until browned and cooked through, about 5 minutes per side. Keep warm.
• For the crepes: Crack the eggs in a blender pitcher and add the milk, sugar, vanilla, cinnamon and salt. Turn the blender on low to combine, then turn the speed up to medium. With the blender running, slowly add the flour and blend until combined.
• Grease 2 crepe pans with 1/2 teaspoon coconut oil and set over medium-high heat until hot. Pour some batter into each pan, move it around and cook each crepe on the first side until the batter bubbles up and the underside is brown, about 1 minute. Using a long, thin, flexible spatula, scoop up the crepes and flip. Cook until golden on the second side, about 1 minute (be aware the second side usually cooks faster than the first). Serve the crepes immediately (or put on a plate in a 200 degree F oven to keep warm) and continue with the remaining batter, adding coconut oil to the pans as needed.
• Heat the maple syrup in a saucepan over low heat, then pour into a pitcher for serving. Serve the crepes with the warm syrup, strawberry and blueberry jelly, bananas, mandarin oranges, bacon and sausages.

SUNSHINE BREAKFAST CREPES

Steps:

• In a large mixing bowl, beat the milk, eggs, and oil.
• Combine the flour, sugar and salt.
• Add to the milk mixture and mix well.
• Cover and refrigerate 1 hour.
• Coat an 8" non-stick skillet with non stick cooking spray; heat over medium heat.
• Stir crepe batter then pour 2 tbls into center of skillet.
• Lift and tilt pan to coat bottom evenly.
• Cook until top appears dry; turn and cook 15-20 seconds longer.
• Remove to wire rack.
• Repeat with remaining batter, coating skillet as needed.
• When cool, stack crepes with waxed paper in between.
• ***************Filling**************.
• In a large bowl, combine the pineapple, oranges and vanilla.
• Fold in whipped topping.
• Spoon 1/3 cup down the center of each crepe and roll up.
• Dust with confectioners' sugar.

BREAKFAST CREPES

Steps:

• Sift flour and baking powder into a large bowl. Add salt.
• Add egg and milk and mix until blended. Do not worry about lumps, they will disappear when the pancakes cook.
• Grease small skillet or griddle to medium hot, so that a drop of water will bounce on the surface. Spoon about one-fourth cup batter for each pancake. Cook until bubbles begin to appear. Using a thin spatula, turn pancake over and brown the other side. Keep pancakes warm in a preheated 200-degree oven until ready to serve.
• When ready to serve them, roll pancakes over lightly, fill with fruit if you like or leave them plain. Dot with pieces of butter and sprinkle with sifted confectioners' sugar. Serve with maple syrup on the side.

EASY CREPES WITH BRANDY

Steps:

• In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
• Place crepe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour ¼ to ⅓ cup batter into the center of the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
• Cook crepe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process-if the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
• When underside of crepe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
• Grease pan with a very small amount of butter and repeat process. Continue until remaining batter is used, stacking cooked crepes on a plate in the oven. To serve, sprinkle each crepe with sugar or spread with jelly and fold or roll up. Do Ahead: Crepe batter can be made 1 day ahead. Refrigerate, covered, and blend briefly to recombine before cooking.

SUNSHINE CREPE

Steps:

• 1. Cook butter and marmalade, stirring constantly, until marmalade melts. 2. Mix sugar and cornstarch slowly stir into butter and marmalade. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. 3. Remove from heat fold in bananas. Spoon banana mixture onto center of crepes roll. Top with confectioners' sugar or dairy sour cream. Sprinkle with nutmeg. Sunshine Crepes call for all the good things in life - a butter-sugar-marmalade- banana mixture inside a warm crepe your choice of confectioners' sugar or sour cream on the outside, sprinkled with nutmeg. Serve it for dessert. Give it to your sleepy child as a schoolday breakfast it's almost as nice as a pat on the head.