Sweet Breakfast Crepes Recipes

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.

SWEET CREPES

Steps:

• Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, 1 at a time, and then whisk in the sugar, melted butter, and vanilla. Cover and let rest in the refrigerator for about 1 hour.
• Heat an 8-inch nonstick skillet over medium-high heat. Melt a small pat of butter in the pat and swirl around so that it lightly coats the surface.
• Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.
• Fill with jam, honey, sugar, chocolate hazelnut spread, peanut butter, bananas - anything sweet that you enjoy from your pantry.

SWEET BREAKFAST CREPES

Steps:

• In the blender, measure out milk, eggs, melted butter, vanilla extract, flour, sugar and salt. Blend until well combined.
• Preheat the crepe pan on the stovetop over medium-low heat. Add a pat of butter to ensure crepes won't stick.
• Pour ¼ cup of crepe batter into the heated pan, and swirl gently to where the batter spreads evenly across the pan. (It might take a few practices to get this right-mine still sometimes look a little less than perfectly circular.)
• As bubbles form on the top of the crepe, use a rubber spatula to loosen the crepe from the pan. This should take about 3 minutes.
• Flip gently, and cook until the bottom of the crepe has golden brown and cooked through, about 2 minutes.
• Serve with homemade whipped cream and fresh berries, or your favorite topping.
• In a medium-sized glass bowl, measure out the heavy whipping cream.
• Use a hand mixer or a stand mixer to whip the cream.
• When the cream begins to form a whipped cream texture, add the lemon zest and sugar.
• Finish whipping to the correct consistency, and use immediately. (Or cover with plastic wrap and refrigerate until time to use.)

DESSERT CREPES

Steps:

• In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
• Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.