I am not a huge breakfast eater but this is my personal favorite breakfast treat!! These crepes are light and fresh and hit the spot on a beautiful summer morning.
- 2/3 cup flour
- 1/2 tsp salt
- 3 eggs
- 1 1/2 cups milk
- 2 TBS melted butter
In a bowl, whisk together the flour, salt and eggs until smooth.
Slowly beat in the milk and melted butter. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Brush melted butter on pan with a brush. Pour a small amount of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove. I like to put them on wax paper. Lay them out flat so they can cool. Continue until all batter is gone.
Fill the crepes with your favorite fruit. My favorite is strawberries, banannas, blueblerries, blackberries and raspberries.
Top with freshly whipped cream. YUM!!
- 2 tablespoons sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream