Crepes have been a favorite breakfast for me for many years. It’s so delicious and decadent! My favorite is chocolate strawberry banana crepes! I love them so much it was the breakfast I had with my Bridesmaids the morning of my wedding!
As I make the crepes, I pull them off the skillet and place a few chocolate chips inside and fold it over and continue placing more crepes on top, this will melt the chocolate chips and make them perfect with the addition of fresh slices strawberries and bananas. I top it with whipped cream and count myself a very fortunate person to be eating this for breakfast! If you really want to get crazy you can serve it with Mimosas! (Champagne and Orange juice)
Today I ate them with vanilla pudding, whipped cream, pineapple slices, kiwi and strawberries with a drizzle of Homemade Hot Fudge.
Another great flavor is peaches and brown sugar, but let your imagination be your guide and make them anyway you can imagine. You can also go savory with crepes and fill them with chicken, feta and spinach with sun dried tomatoes for a Mediterranean flare. Or try chicken, mushrooms and cheese covered in a creamy bechamel sauce. I know, now I’m just getting crazy…here is the recipe and you do with them as you like, let your imagination take over!
Classic Crepes
Ingredients:
- 1 cup flour
- 2 eggs
- 1/2 milk
- 1/2 cup of water
- 1/4 teaspoon salt
- 2 Tablespoons melted butter
Instructions:
- Stir the flour and eggs together, gradually whisk in the milk, slowly adding the milk, this will prevent lumps from forming.
- Whisk in the water, salt and butter.
- Heat a skillet on medium heat with a little butter.
- Pour 1/4 cup of the batter into the pan, rotating the pan in circles with your wrist to coat the bottom of the pan.
- Cook on one side but not browned. Flip and cook other side but not brown. Place on a plate with wax paper between each crepe, especially if you are going to freeze some which I highly recommend so you can enjoy them again soon without the work!
*I mentioned making Corn meal crepes as a substitute for corn tortillas in a foreign country, especially if you love Mexican food and get cup get corn tortillas. This only works for Enchiladas and only for a layered Enchilada, not to roll them up. In other words, you would make your recipe for crepes using corn meal instead of flour. Then you would assemble the Enchiladas by first putting down the red sauce, then the corn meal crepe in a layer, then the shredded meat, onions and some cheese. Add another layer of sauce and repeat until your pan is full and your ingredients have been used up. You should end with sauce, cheese, bell pepper, onion and black olives,
