Breakfast Crepes

Crepes!
Sounds like it might be difficult, but it is not, and really yummy!

First we started by looking up our favorite recipe for crepe's from Alton Brown.

Here is what you need:

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1 cup flour
2 eggs
3/4 cup milk (we used vanilla soy this time)

1/2 cup water

3 tablespoons melted butter

butter for coating the pan

filling: fresh fruit, sugar, lemon

I put all the ingredients into my bowl and mixed them with my handy dandy hand mixer, for about a minute, pulsing the mixer for at least 30 seconds of that minute.

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Then put the mixture in the fridge for an hour. This will allow the bubbles to rise to the top, fostering a well blended batter, and reduce tearing in your crepe.

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While your batter is settling down, grab some fresh fruit, lemon, and sugar to make your filling. I used strawberries, brandied cherries, sugar(about a tablespoon), and lemon juice (half squeezed).

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An hour later warm up your pan to medium with butter to grease it.
Spoon out one ounce of you batter into the middle of the pan, and swirl the pan around so the batter is disbursed evenly.

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Wait until the corners of the crepe start to roll up a bit, flip the crepe and finish cooking.

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Bring over to your plate, and allow to cool a bit. Then scoop in simple mixture of fresh fruit, with a simple syrup of sugar, and lemon. We used strawberries, brandied cherries, and a simple syrup. You can roll up your crepe, or fold in half twice for a nice triangle crepe.

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Crepe in a cup, also quite delicious!

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