Crepes For Breakfast

In our new ward, church meetings don't start until 1:00 pm. Which means Sunday morning is a great time to spend as a family doing something fun. This morning Mike and I decided to make crepes for breakfast. Not only was it fun, but they were delicious. We made ours with french vanilla pudding, strawberries, bananas, and nectarines (yummmm ... my favorite). Then, topped them with whipped cream. Okay, I will admit it, it was more like dessert than breakfast but I'm not complaining.


Crepes

Serves: 12 crepes
Start to Finish: 35 minutes
Recipe By: Betty Crocker

Ingredients:

1 1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 TBSP sugar
2 cups milk
2 TBSP butter, melted
1/2 tsp vanilla
2 large eggs

Directions:

1. Mix together all ingredients with a hand beater until smooth
2. Lightly butter a skillet and heat over medium heat until the butter is bubbly
3. Pour 1/4 cup of batter onto skillet. Immediately rotate the skillet until a thin layer of batter covers the bottom
4. Cook until light brown. (Overcooking will make them crunchy and hard to roll up)
5. Run a wide spatula around the edges to loosen. Flip and cook the other side.
6. Place crepes between wax paper to stack them.
7. Repeat this process until all the crepes are made. You will need to re-butter the pan often.

Fillings:

Fresh fruit, diced
French vanilla pudding
Whipped cream
You can also use jam and powdered sugar