To continue my French theme, I made crepes for breakfast. I was nervous about the spinning and the flipping, but it was super easy. My crepes turned out perfect… for my first time making them.
Plus, you probably have all these ingredients in your kitchen on a regular basis. So you don’t have to make a special grocery trip to get stuff.
This recipe is from my Dad’s pancake and waffle cookbook. He used to make us the best pancakes and waffles! Sometimes we would even request them for dinner!
1 cup sifted flour
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 eggs, beaten
1 cup milk
1 teaspoon melted shortening or cooking oil
Combine first 4 ingredients; sift into bowl. combine remaining ingredients. Stir eggs and liquids into dry ingredients and beat until free of lumps. For each pancake pour 3 tablespoons batter, all at once, into preheated greased 6-inch frying pan (I poured my 3 tablespoons into a measuring cup); tilt and rotate pan quickly to spread batter evenly. Cook until lightly browned on underside (2-3 minutes at most); turn and brown second side.
We used nutella and raspberry jelly, but whipped cream, fruit slices and even cream cheese would be a delicious breakfast filling!