Crepes

I think this just might be our new General Conference traditional breakfast.  So easy.  So delicious.  Fun.  Variety.  Fruit.  Nuetella.  What more can I say?


Makes 9

1 cup flour, spooned and leveled
1 TBSP sugar
1/4 tsp coarse salt
1 1/2 C whole milk (I used 2%)
4 large eggs
3 TBSP melted butter, unsalted (I used salted and it was fine)

Toppings
Variety of fruits including chopped strawberries, peaches, bananas, raspberries, blackberries, blueberries, etc.
Nuetella
Peanut Butter
syrup
whipped cream

You can also make Savory Breakfast Crepes by filling with egg, meat and cheese.

1.  In a blender, combine all above ingredients.

2.  Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container for up to one day; whisk before using).

3.  Heat a non-stick skillet over medium heat.  Lightly coat with butter.  Add 1/3 c batter and swirl to completely cover bottom of skillet.  Cook until underside of crepe is golden brown, 2-3 minutes.
**I just use a pancake griddle and its super easy.  I did not need to coat griddle with butter :)


4.  Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip.  Cook 1 minute more.  Slide crepe out of skillet and repeat with remaining batter (coat pan with butter as needed).

5. Fill with delicious toppings, roll it up burrito style and enjoy!

Photo and Recipe Source: Martha Stewart