Crepes w/ Peaches & Frozen Raspberries

This only lasted the few seconds it took to snap a quick photograph. It was devoured shortly thereafter. Aaron is the king of making the best breakfasts, and this is one of his productions.  He took the recipe from "Our Best Bites" cookbook - our second recipe from this book in less than 24 hours. And it was delicious!

Tasty and satisfying! Here is the recipe:

2 eggs
2 tbsp canola oil
3 tbsp sugar (omit if you want a savory crepe)
1 cup flour
1 1/3 cup milk


1. Combine all ingredients in a blender and blend on low speed until combined , or whisk by hand until there are no lumps.

2. heat a nonstick skillet to medium-high heat. Hold the pan with one hand while you pour the batter with the other hand. Twirl the pan in a circular motion, pouring just enough batter to coat the bottom of the pan. (Aaron was proud to show off his pouring and twirling skills when I came down for breakfast.)

3. Place on the heated cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the panm about 30 seconds. Flip crepe and cook an additional 15-20 seconds. Romove crepe from pan and either keep warm in the oven or cool to room temperature.

4. Fill with your choice of sweet (or savory) filling and devour!


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