Saturday morning crepes

Ahhh I love Saturday mornings. Especially sunny ones. I was even able to sleep in until 7:20am before my 11-month old woke up! My husband wanted crepes for breakfast, and since that is one of my favorite breakfasts, I decided I would grant his wish :)

Crepes

4 organic eggs

1 c. organic milk (or almond milk)

1/2 c. warm water

1/2 c. organic butter

3 T. sugar

1/2 t. salt

1 1/4 c. whole wheat flour

Mix together eggs, milk, water, flour, salt, and sugar. 

Melt butter and then slowly add it to your crepe batter, while mixing with an electric mixture. This step is very important. One time I just added all the ingredients together, instead of adding the butter last and pouring slowly, and the crepes turned out a little chewy and clumpy. 

I even had a helper this morning!

Pour crepe mixture about 1/8 c. at a time into the skillet of your choice. Pick up the skillet and lean it side to side, making circles so that the crepe mixture coats the bottom of the skillet evenly. Do this motion until there is no batter left to move and it settles to cook in the pan. 

Flip over your crepe after about 2 minutes of cooking on medium low heat. It should be golden brown and still soft. As you can see, we don't have a special crepe pan so I use this organic non-stick skillet and they turn out perfect. Obviously our crepes are much smaller than a typical crepe but it works great for us because we like to make a variety of fillings for each one!

My personal favorite crepe filling is a mixture of cream cheese, sour cream, and strawberry preserves. We do peanut butter and syrup as well. Usually we have a lemon juice and powdered sugar option but I didn't have a lemon on hand this morning. You can also do a more hearty filling of cheese and veggies if you choose, but my family prefers crepes dessert-style!